Pumpkin Pumpkin Frosty Squares Recipes

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THE BEST FROSTED PUMPKIN BARS EVER!



the Best Frosted Pumpkin Bars EVER! image

There are about a million pumpkin recipes floating around out there. But you have found THE ONE that you'll make over and over again. These are hands down my favorite, the Best Frosted Pumpkin Bars you'll ever eat.

Provided by Mique Provost

Categories     Dessert

Time 55m

Number Of Ingredients 14

1 c vegetable oil
4 eggs
2 c sugar
2 c flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
30 oz pumpkin puree ((NOT pumpkin pie mix))
2 tsp cinnamon
8 oz cream cheese (softened)
1/2 c butter ((1 stick))
2 tbsp cream (or milk)
1 1/2 tsp vanilla
4 c powdered sugar

Steps:

  • Mix the oil, eggs and sugar together.
  • Then add the remaining ingredients.
  • Pour mixture into greased cookie sheet or jellyroll pan (I actually use a 9x13 pan for thicker bars).
  • Bake @ 350 for 25-30 minutes for cookie sheet/jelly roll pan or 40-45 mins for 9x13 pan.
  • Cool completely. Then frost.
  • Mix until smooth.
  • Spread evenly over pumpkin bars.

Nutrition Facts : Calories 565 kcal, Carbohydrate 77 g, Protein 4 g, Fat 28 g, SaturatedFat 19 g, Cholesterol 79 mg, Sodium 286 mg, Fiber 2 g, Sugar 60 g, ServingSize 1 serving

FROSTY GINGER PUMPKIN SQUARES



Frosty Ginger Pumpkin Squares image

My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 11

1/4 cup butter, melted
1 cup crushed graham cracker (about 16 squares)
1 cup crushed gingersnaps (about 18 cookies)
2 cups canned pumpkin
1 cup sugar
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1/2 gallon vanilla ice cream, slightly softened

Steps:

  • In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.

Nutrition Facts : Calories 351 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

FROSTED PUMPKIN BARS



Frosted Pumpkin Bars image

These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving.

Provided by Kris

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 40

Number Of Ingredients 14

1 (29 ounce) can solid pack pumpkin
2 ½ cups white sugar
1 ½ cups vegetable oil
5 eggs
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking soda
1 ½ teaspoons salt
2 (8 ounce) packages cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
2 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
  • Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
  • Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.
  • Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 28.1 g, Cholesterol 38.9 mg, Fat 15.1 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 266 mg, Sugar 19.4 g

PUMPKIN SQUARES



Pumpkin Squares image

These are good any time of year. They are excellent frosted with cream cheese icing.

Provided by GINGER P

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 24

Number Of Ingredients 12

4 eggs
1 cup vegetable oil
2 cups white sugar
1 (15 ounce) can solid pack pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
  • Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.5 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 17.4 g

FROSTY PUMPKIN SQUARES



Frosty Pumpkin Squares image

Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 9

Number Of Ingredients 9

1 quart (4 cups) vanilla ice cream
1 1/4 cups graham cracker crumbs (about 16 squares)
1/4 cup butter or margarine, melted
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Steps:

  • Let ice cream stand at room temperature 30 to 45 minutes to soften.
  • Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
  • In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
  • Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g

PUMPKIN DESSERT SQUARES



Pumpkin Dessert Squares image

Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!

Provided by Cookin-jo

Categories     Dessert

Time 55m

Yield 32 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
1/2 cup butter, melted
3 large eggs
1 1/4 cups pumpkin butter (I used Spicy Pumpkin Butter, takes 10 minutes to make)
1/8 cup milk
1/2 cup pecans, toasted and chopped
1 tablespoon flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, softened

Steps:

  • Measure out one cup of the cake mix and set aside for the topping.
  • Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
  • Press lightly and evenly into a lightly greased 9 X 13 baking pan.
  • Mix the pumpkin butter with 2 eggs and the milk.
  • Spread pumpkin butter over the cake base evenly.
  • Sprinkle chopped pecans over the pumpkin.
  • Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
  • Add softened butter and mix until crumbly.
  • Sprinkle crumbs over the top of the cake.
  • Bake at 350 degrees for 35-40 minutes, until golden.
  • Note: If you're making your own pumpkin butter let it cool before using in this recipe.
  • Prep and cook times do not include the time to make the pumpkin butter.

EASY PUMPKIN PIE SQUARES



Easy Pumpkin Pie Squares image

A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.

Provided by JRR

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 24

Number Of Ingredients 12

½ cup butter, softened
½ cup brown sugar
1 cup all-purpose flour
½ cup rolled oats
2 eggs
¾ cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
  • Bake in preheated oven 15 minutes, until set.
  • In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
  • Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.9 g, Cholesterol 30.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 100.5 mg, Sugar 12.9 g

CLASSIC FROSTED PUMPKIN BARS



Classic Frosted Pumpkin Bars image

Classic pumpkin bars are a staple for fall get-togethers and always disappear at potlucks and parties.-Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 16

2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
CREAM CHEESE FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
30 pumpkin-shaped candies

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar; mix well. Spread over top. Cut into 30 bars; top each bar with a pumpkin candy.

Nutrition Facts : Calories 274 calories, Fat 13g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 139mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN SQUARES



Pumpkin Squares image

Make and share this Pumpkin Squares recipe from Food.com.

Provided by Dorothy 270858

Categories     Dessert

Time 40m

Yield 30 squares

Number Of Ingredients 14

4 eggs
1 2/3 cups sugar
1/2 cup oil
1/2 cup applesauce
15 ounces canned 100% pumpkin
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 ounces cream cheese
1/2 cup margarine
1 teaspoon vanilla
2 cups powdered sugar

Steps:

  • Preheat oven to 350°F.
  • In a large bowl beat eggs, apple sauce, oil, sugar and pumpkin.
  • Add in flour, cinnamon, baking soda, baking powder and salt to above mixture and mixing well.
  • Spread on ungreased cookie sheet.
  • Bake at 350°F for 25 to 30 minutes.
  • For an extra treat, top with cream cheese topping.
  • When pumpkin squares are cooled spread on top, cut and serve.
  • Cream Cheese Topping: Mix cream cheese, margarine, vanilla and powdered sugar in a medium bowl, mixing well until smooth.

Nutrition Facts : Calories 191.2, Fat 8.4, SaturatedFat 1.9, Cholesterol 31.3, Sodium 198.5, Carbohydrate 27.6, Fiber 0.4, Sugar 19.2, Protein 2.1

PUMPKIN DESSERT SQUARES



Pumpkin Dessert Squares image

Easier than pie? Create the same rich flavors of pumpkin pie in an easy pumpkin dessert that's large enough to serve a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 15

Number Of Ingredients 12

1 1/2 cups Original Bisquick™ mix
1/2 cup butter or margarine, softened
1/2 cup chopped pecans
1 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
4 teaspoons pumpkin pie spice
3 eggs
1 cup Original Bisquick™ mix
1/2 cup packed brown sugar
1/4 cup butter or margarine
3/4 cup chopped pecans

Steps:

  • Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
  • Pour filling over hot partially baked base. Sprinkle topping over filling.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 25 g, TransFat 1 g

THE BEST PUMPKIN SQUARES



The Best Pumpkin Squares image

Make and share this The Best Pumpkin Squares recipe from Food.com.

Provided by ManCanCook

Categories     Dessert

Time 45m

Yield 1 tray pumpkin squares, 20 serving(s)

Number Of Ingredients 15

pumpkin, squares
4 eggs
1 cup oil
16 ounces pumpkin (or 15 oz)
1 2/3 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
frosting
3 ounces cream cheese
1 teaspoon vanilla
1/2 cup margarine
2 cups powdered sugar

Steps:

  • Mix all of the Pumpkin Square ingredients together.
  • Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
  • For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
  • Wait for the pumpkin squares to cool before topping with the frosting.

Nutrition Facts : Calories 330.5, Fat 18.1, SaturatedFat 3.7, Cholesterol 47, Sodium 296, Carbohydrate 40.2, Fiber 0.6, Sugar 28.9, Protein 3.2

PUMPKIN CREAM CHEESE SQUARES



Pumpkin Cream Cheese Squares image

Make and share this Pumpkin Cream Cheese Squares recipe from Food.com.

Provided by SweetChef

Categories     Bar Cookie

Time 40m

Yield 18 squares, 18 serving(s)

Number Of Ingredients 15

4 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 cup canned solid-pack pumpkin
1 cup sugar
1 egg
1/3 cup vegetable oil
1 cup flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup semi-sweet chocolate chips (optional)

Steps:

  • Preheat oven to 375. Grease 9x13 baking pan.
  • For filling: whisk together cream cheese, sugar and egg until well blended. Set aside.
  • For batter: Combine pumpkin, sugar, egg, and oil. Mix well.
  • Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger. Pour into prepared pan.
  • Drizzle cream cheese mixture over batter. Cut through batter with knife several times for marbled effect.
  • Sprinkle with chocolate morsels, if desired.
  • Bake 25-30 minutes or until tester inserted into the center comes out clean.
  • Cool, cut into squares.

Nutrition Facts : Calories 150.2, Fat 6.9, SaturatedFat 2.1, Cholesterol 30.4, Sodium 179.1, Carbohydrate 20.7, Fiber 0.7, Sugar 14.4, Protein 2

QUICK AND EASY PUMPKIN SQUARES



Quick and Easy Pumpkin Squares image

With a yummy crust and pumpkin pie filling,this delicious dessert from my childhood is loved by all! My husband's boss liked it even though he doesn't like pumpkin.

Provided by FLKeysJen

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 18

1 (18 ounce) package yellow cake mix
1/2 cup cold butter
1 egg
2 eggs
1 (29 ounce) can pumpkin (not pumpkin pie mix)
2/3 cup milk
1/2 teaspoon allspice
1/2 teaspoon clove
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 cup brown sugar, firmly packed
1/4 cup cold butter
whipped cream (optional)
vanilla ice cream (optional) or egg nog ice cream (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
  • Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
  • FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
  • TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
  • Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
  • GARNISH with whipped cream or ice cream and serve!

FROZEN PUMPKIN SQUARES



Frozen Pumpkin Squares image

Quick and easy freezable pumpkin dessert for the holidays. Serve with whipped cream.

Provided by VeggieMan

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h10m

Yield 15

Number Of Ingredients 8

2 cups canned pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped walnuts
½ gallon vanilla ice cream, softened
36 gingersnap cookies, crushed

Steps:

  • Combine pumpkin, sugar, salt, cinnamon, and nutmeg in a bowl; mix well and stir in walnuts.
  • Place ice cream into a chilled bowl and gently fold in pumpkin mixture.
  • Line the bottom of a 9x13-inch glass baking pan with 1/2 of the crushed cookies. Cover with 1/2 of the ice cream mixture. Top with remaining crushed cookies, followed by remaining ice cream mixture. Freeze, 8 hours to overnight. Cut into squares and serve.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 44.9 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 347 mg, Sugar 35.1 g

PUMPKIN PIE SQUARES



Pumpkin Pie Squares image

This recipe includes an oatmeal crust, pumpkin custard and a chopped nut topping.

Provided by Amy

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 24

Number Of Ingredients 16

1 cup all-purpose flour
½ cup rolled oats
½ cup packed brown sugar
½ cup butter
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 egg whites
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup packed brown sugar
2 tablespoons butter
1 cup whipped cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
  • Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
  • In a large deep metal bowl, beat egg whites until soft peaks form.
  • Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
  • Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 23.7 g, Cholesterol 19.2 mg, Fat 8.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 110.2 mg, Sugar 17.2 g

HONEY-PUMPKIN DESSERT SQUARES



Honey-Pumpkin Dessert Squares image

Need to take dessert to a fall potluck? This pumpkin pie made in a pan feeds a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1 cup quick-cooking oats
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
2 cans (15 oz each) pumpkin (not pumpkin pie mix)
4 eggs
1 cup half-and-half
1 cup honey
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup whipping cream
1 tablespoon powdered sugar
15 candy pumpkins

Steps:

  • Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
  • Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
  • In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.

Nutrition Facts : Calories 310, Carbohydrate 50 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 37 g, TransFat 0 g

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From sallysbakingaddiction.com


THE BEST PUMPKIN BARS - MOM ON TIMEOUT
2021-10-17 Instructions. Preheat oven to 350F. Spray a 15 x10 jelly roll pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
From momontimeout.com


WENDY'S-STYLE PUMPKIN FROSTY DESSERT - SEEDEDATTHETABLE.COM
2013-09-26 Instructions. (This recipe uses this ice cream maker with a 1 1/2 quart freezer bowl. Prep the freezer bowl by placing it in the freezer at least 24 hours in advance.) In a large bowl, use a rubber spatula to mix together the sweetened condensed milk and pumpkin puree until fully combined. Stir in the pumpkin pie spice, then gently fold in the ...
From seededatthetable.com


PUMPKIN SQUARES | LIBBY'S® - BAKING AND SAVORY RECIPES
Step 1. Preheat oven to 350° F. Step 2. Beat flour, oats, 1/2 cup brown sugar and butter in a small mixer until crumbly. Press onto bottom of an ungreased 13 x 9-inch baking pan. Bake for 15 minutes. Step 3. Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl until smooth. Pour over crust.
From verybestbaking.com


BEST PUMPKIN BARS RECIPE - COOKING CLASSY
2021-08-29 For the pumpkin bars: Preheat oven to 350 degrees. Spray a 15 by 10-inch rimmed jellyroll pan with non-stick cooking spray. In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. Place butter in a large microwave safe mixing bowl.
From cookingclassy.com


EASY PUMPKIN BARS RECIPE - W/ EASY CREAM CHEESE FROSTING
2017-11-06 In a large bowl, beat eggs, sugars, oil, and pumpkin together until combined. Add in flour, baking powder, baking soda, salt, and spices. Stir until combined *just* combined. Pour into prepared pan and bake in preheated oven for 35-45 minutes or until inserted toothpick comes out clean. Start Timer. -.
From showmetheyummy.com


FROSTY PUMPKIN PIE | READER'S DIGEST CANADA
Editor's Note. Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes.
From readersdigest.ca


CREAMY PUMPKIN SQUARES - PAULA DEEN MAGAZINE
In a medium bowl, combine cake mix, butter, chopped pecans, and 1 egg. Press mixture evenly into bottom of prepared pan. In a medium bowl, beat cream cheese and remaining 3 eggs at medium speed with a mixer until creamy. Beat in pumpkin and pumpkin pie spice. Gradually beat in confectioners’ sugar until mixture is smooth.
From pauladeenmagazine.com


PUMPKIN SQUARES WITH CREAM CHEESE FROSTING RECIPE {THE BEST!}
2013-10-15 In a large bowl, beat together the eggs, oil, sugar and pumpkin until light and fluffy. In another bowl, sift together flour, baking powder, salt, cinnamon, baking soda and nutmeg. Add to pumpkin mixture and mix thoroughly. Spread batter in an ungreased 15×10 jelly roll pan (just a cookie sheet with sides!).
From theinspiredroom.net


MOM’S BEST PUMPKIN BARS WITH CREAM CHEESE FROSTING
2019-10-19 Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture, blending thoroughly. Spread batter in ungreased, 15 x 10 inch baking pan. Bake at 350°F for 25 to 30 minutes. Remove from oven and cool. To make cream cheese frosting, cream together cream cheese and butter. Stir in vanilla.
From commonsensehome.com


EASIEST PUMPKIN BARS WITH CREAM CHEESE FROSTING
2020-09-15 Pour into a 15 x 10 jelly roll pan and bake for 25-30 minutes at 350. STEP TWO: While the bars are cooling, make the cream cheese frosting by mixing the room temperature powdered sugar, butter, cream cheese, milk, and vanilla in a large bowl on medium speed until smooth. STEP THREE: Once the bars are completely cooled, spread the frosting ...
From persnicketyplates.com


SPICED PUMPKIN PIE SQUARES | CANADIAN LIVING
2015-07-27 Crust: In bowl, stir together graham crumbs, butter and sugar until moistened; press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 325°F (160°C) oven just until firm, about 12 minutes. Meanwhile, in large bowl, beat cream cheese with brown sugar until fluffy, about 4 minutes. Beat in pumpkin purée.
From canadianliving.com


FROSTY PUMPKIN SQUARES {A PILLSBURY RECIPE}- THANKSGIVING AT THE …
4 quarts vanilla ice cream; 1 1/4 cups graham cracker crumbs; 1/4 cup margarine, melted; 1 cup canned pumpkin; 1/2 cup packed brown sugar; 1/2 tsp salt
From ithappensinablink.com


PUMPKIN BARS WITH BROWN SUGAR FROSTING - HANDLE THE HEAT
2015-09-25 Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang. In a large bowl combine the flour, cinnamon, ginger, nutmeg, baking soda and salt. In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just ...
From handletheheat.com


EASY PUMPKIN BARS WITH CREAM CHEESE FROSTING - LOVE FROM THE …
2020-09-29 Instructions. Preheat oven to 350 degrees F. In a large bowl, combine pumpkin, sugar, eggs and oil with an electric mixer until well combined. Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt to the …
From lovefromtheoven.com


PUMPKIN BARS WITH CREAM CHEESE FROSTING - GIMME SOME OVEN
2019-10-04 Heat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray. In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin puree and vanilla extract until combined. In a separate medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda until combined.
From gimmesomeoven.com


AMISH PUMPKIN PIE SQUARES - DELICIOUS - AMISH365
2020-11-17 In a large bowl, beat eggs and mix in white sugar. Beat in pumpkin and evaporated milk (I use our own fresh milk.). Mix in salt, cinnamon, ginger and cloves. When crust is finished baking, pour over hot crust. Now mix crumb ingredients, and sprinkle over filling. Return to the oven and bake an additional 20 minutes, until set.
From amish365.com


EASY PUMPKIN BARS - SPEND WITH PENNIES
2019-11-18 Preheat oven to 350°F. Whisk flour, sugar, baking powder, baking soda, spice and salt in a bowl. Add remaining ingredients and stir just until combined. Pour into an ungreased 10x15" baking pan and bake 25-30 minutes. Cool completely and frost with cream cheese frosting or top each serving with whipped cream.
From spendwithpennies.com


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