Pumpkin Pecan Bars Recipes

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.

PUMPKIN PECAN BARS

Steps:

• Preheat oven to 375°F. Grease a 13x9-inch baking pan with cooking spray. Set aside.
• To make the crust: In a medium bowl, combine crushed gingersnaps, sugar, and flour. Stir in melted butter. Press mixture onto the bottom of prepared pan. Set aside.
• To make the filling: In a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Stir in half-and-half and eggs until just combined. Spread batter on top of crust in prepared pan.
• Bake 40-45 minutes, or until a toothpick inserted into center comes out clean. Sprinkle top of bars with toffee bits and pecans.
• Cool in pan on a wire rack. Then cut into bars, cover, and chill within 2 hours. If desired, drizzle with caramel topping before serving.

EASY PUMPKIN PIE BARS

Steps:

• Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
• Using a food processor, pulse the graham crackers (or crumbs) and pecans together into crumbs. A few larger pieces of nuts is OK. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of the prepared baking pan. Pre-bake crust for 12 minutes. Leave oven on.
• Using a handheld or stand mixer fitted with a whisk attachment (or simply using a whisk) beat/whisk all of the filling ingredients together in a large bowl until smooth. Pour into warm crust.
• Bake for 40-50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
• Top with whipped cream and chopped pecans, if desired. Cover and store leftovers in the refrigerator for up to 1 week.

PUMPKIN PECAN TOFFEE BARS

Steps:

• Preheat oven to 350 degrees. Grease a 13 x 9 baking dish.
• In a bowl, whisk together milk, sugar, pumpkin, eggs, and pumpkin pie spice. Pour mixture into prepared pan.
• Sprinkle dry cake mix on top of pumpkin mixture. Then, drizzle top of dry cake mix with melted butter.
• Sprinkle top with pecans and toffee bits. Bake for 50-55 minutes or until toothpick inserted comes out clean.
• Let bars sit for 30 minutes before serving.