Pumpkin Raisin Bars Recipes

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PUMPKIN BARS



Pumpkin Bars image

In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h15m

Yield Makes 12 bars with 1 1/2 cups frosting

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
Pinch ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup milk, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Pinch coarse salt
1 cup confectioners' sugar, sifted

Steps:

  • Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
  • Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
  • Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
  • Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
  • Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.

PUMPKIN-RAISIN BARS



Pumpkin-Raisin Bars image

Categories     Mixer     Cheese     Dairy     Fruit     Dessert     Bake     Cream Cheese     Raisin     Pumpkin     Chill     Bon Appétit

Yield Makes 24

Number Of Ingredients 15

2 cups all purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 15-ounce can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil
1 cup raisins
6 ounces cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature

Steps:

  • Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
  • Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.

PUMPKIN RAISIN BARS



Pumpkin Raisin Bars image

I havent tried these yet. This recipe seems to be simple enough. I got this recipe out of a magazine years ago.I think it is a pillsbury recipe.

Provided by chef FIFI

Categories     Breakfast

Time 40m

Yield 48 bars

Number Of Ingredients 18

2 cups all-purpose flour
4 eggs
1 cup oil
2 cups sugar
2 cups pumpkin or 1 (15 ounce) can pumpkin
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
1/2 cup raisins
1/3 cup margarine, softened
1 (3 ounce) package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees.
  • Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
  • Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
  • Stir in nuts and raisins with a spoon.
  • Pour mixture into a greased 15x10x1 baking pan.
  • Bake for 25-30 minutes or until done.
  • Let cool.
  • To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
  • Frost bars when they have completely cooled.
  • Once bars have been frosted keep refridgerated.

RAISIN PUMPKIN BARS



Raisin Pumpkin Bars image

These moist bars will keep well-if your family doesn't eat them all right away! They're nice to take to a potluck supper or as a snack or dessert anytime. -J.B. Hendrix, Ganado, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 19

2 cups sugar
1 can (15 ounces) pumpkin
1 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup raisins
1/3 cup chopped pecans or walnuts
FROSTING:
1/3 cup butter, softened
3 ounces cream cheese, softened
1 tablespoon 2% milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over top; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 297 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 184mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN RAISIN BARS



Pumpkin Raisin Bars image

These are really moist cake like bars. You can omit the raisins, or replace them with walnuts or chocolate chips

Provided by Mizzy

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 (15 ounce) can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil
1 cup raisins
6 ounces cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature

Steps:

  • Preheat the oven to 350°F Grease 15 1/2 x 10 1/2 x 1-inch baking sheet.
  • Stir first 8 ingredients in large bowl to blend.
  • Add pumpkin, eggs and oil and beat until blended.
  • Mix in raisins.
  • Spread batter in prepared pan.
  • Bake until tester inserted into center comes out clean, about 25 minutes.
  • Cool in pan on rack.
  • Beat cream cheese, powdered sugar and butter in medium bowl to blend.
  • Spread frosting over cake in thin layer.
  • (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.
  • 6 ounces cream cheese, room temperature.
  • 1 cup powdered sugar.
  • 1/3 cup butter, room temperature.

Nutrition Facts : Calories 265.7, Fat 12.8, SaturatedFat 4.4, Cholesterol 49.8, Sodium 231.7, Carbohydrate 36.2, Fiber 0.8, Sugar 25.5, Protein 3.1

PUMPKIN BARS III



Pumpkin Bars III image

These pumpkin bars are more like cake bars. Delicious pieces of baked pumpkin cake are topped with a sweet, creamy frosting.

Provided by Vicki Brown

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 24

Number Of Ingredients 12

4 eggs
1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
6 ounces cream cheese
6 tablespoons butter, softened
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.
  • In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.
  • Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 38.7 g, Cholesterol 46.4 mg, Fat 15.5 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 286.2 mg, Sugar 29.3 g

PUMPKIN-RAISIN BARS



Pumpkin-Raisin Bars image

They'll never guess the surprise ingredient in these sweet and spicy Pumpkin Raisin Bars. (Psst, we'll tell you: It's wheat bran high-fiber cereal.)

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 10

2 eggs
1/2 cup wheat bran high-fiber cereal
1/4 cup flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 cup butter or margarine, softened
1/2 cup packed brown sugar
1/2 cup canned pumpkin
1/2 cup raisins
1 tsp. powdered sugar

Steps:

  • Heat oven to 350°F.
  • Beat eggs in small bowl. Stir in cereal; let stand 5 min.
  • Combine flour, baking powder and pumpkin pie spice. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add cereal mixture and pumpkin; mix well. Stir in flour mixture and raisins until blended. Pour into 9-inch square pan sprayed with cooking spray.
  • Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

FLUFFY RAISIN PUMPKIN BARS



Fluffy Raisin Pumpkin Bars image

Chocolate-covered raisins are a fun surprise inside these moist pumpkin bars. The traditional cream cheese frosting never fails to please. -Margaret Wilson, San Bernardino, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 19

2 cups sugar
3/4 cup vegetable oil
4 large eggs
2 cups canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup chopped walnuts
1 cup chocolate-covered raisins for baking
FROSTING:
1/3 cup butter, softened
3 ounces cream cheese, softened
2 cups confectioners' sugar
1 tablespoon whole milk
1 teaspoon orange extract

Steps:

  • In a large bowl, beat sugar and oil. Add eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Combine the flour, baking powder, baking soda and spices; gradually add to the pumpkin mixture. Stir in walnuts and chocolate-covered raisins. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, cream the butter, cream cheese and confectioners' sugar. Add milk and orange extract; beat until smooth. Frost bars. Sprinkle with additional cinnamon if desired. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 162 calories, Fat 8g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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