Pumpkin Chess Bars Recipes

PUMPKIN GOOEY CHESS SQUARES

Steps:

• Preheat oven to 350°; position oven rack in the middle of oven; spray the bottom only of a 13x9 inch baking pan with cooking spray.
• Melt ½ cup butter in a saucepan over low heat.
• In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).
• Pat the dough evenly into prepared pan; set aside.
• Melt the remaining stick of butter in a small saucepan over low heat.
• In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.
• Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
• Add in the powdered sugar and pumpkin pie spice; blend until smooth.
• Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
• Transfer to a wire rack and cool completely.
• Cut into bars/squares; cover and store in refrigerator.

PUMPKIN CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 square baking dish with parchment paper and set aside.
• Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish.
• Bake in preheated oven for 10-12 minutes, or until crust is just starting to change color. Set aside to cool completely.
• Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes.
• Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth.
• Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.
• In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much.
• Cover with plastic wrap and place in the fridge while you make the topping.
• In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.
• Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4-6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.

PUMPKIN CHESS BARS

Steps:

• Preheat oven to 350F°.
• In a large bowl, combine the cake mix, egg, and butter and mix well with an electric mixer.
• Press the mixture into the bottom of a lightly greased 9x13 baking pan.

CHOCOLATE PUMPKIN CHESS SQUARES

Steps:

• Preheat oven to 300 degrees.
• Combine cake mix, butter and one egg to form a soft dough.
• Spread it into the bottom of a greased 9x13-inch baking pan.
• Then mix the powdered sugar, cream cheese, pumpkin and one egg until smooth.
• Pour over top of the crust.
• Bake for 40-50 minutes until the edges start to turn a golden brown.
• Take them out and you can serve them warm, or let them cool off and serve them cold.

PUMPKIN BARS(PAULA DEEN)

Steps:

• Preheat the oven to 350°F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 13 by 10-inch baking pan.
• Bake for 30 minutes.
• Let cool completely before frosting.
• Cut into bars.
• To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
• Add the sugar and mix at low speed until combined.
• Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.