Pumpkin Spice Streusel Bars Recipes

PUMPKIN SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir cake mix, 1/2 cup butter, the pecans and 3 teaspoons of the vanilla with fork until crumbs form. Reserve 1 cup of the crumbs in small bowl for streusel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 20 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, egg and remaining 1 teaspoon vanilla; beat until blended. Pour filling over baked crust.
• Add white chocolate, 1 tablespoon butter and the oats to reserved 1 cup crumbs; stir well with fork. Sprinkle over filling.
• Bake 30 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. Store in refrigerator.

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

PUMPKIN STREUSEL COOKIE BARS

Steps:

• Heat oven to 350°F. Generously spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. Using pastry blender or fork, cut in butter and 4 oz cream cheese until mixture is crumbly (crumbs should be about pea-sized). Reserve 1 cup cookie mixture for Topping; set aside. Firmly press remaining cookie mixture evenly into bottom of pan.
• In small bowl, stir together 4 oz cream cheese, the sugar, pumpkin and flour. Stir in pumpkin pie spice until smooth. Spread over Cookie Base in pan. Sprinkle with reserved crumbs for Topping.
• Bake 25 to 30 minutes or until edges are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge to loosen. Cut into 4 rows by 3 rows.

PUMPKIN SPICE BARS

Steps:

• In a bowl, beat eggs, sugar, pumpkin and oil until blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; add to pumpkin mixture just until combined. Stir in cranberries., 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 completely on a wire rack. Frost with cream cheese frosting.

STREUSEL PUMPKIN CHEESECAKE BARS

Steps:

• In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
• In another mixing bowl, beat cream cheese and sugar. Spread over crust.
• In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
• Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
• Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.

PUMPKIN STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Combine flour, 1 cup brown sugar, cinnamon and butter. Reserve 1-1/2 cups flour mixture for later use; press remaining flour mixture onto bottom of prepared pan. Bake 20 min.
• Meanwhile, beat cream cheese and remaining brown sugar in large bowl with mixer until blended. Add pumpkin, vanilla and pumpkin pie spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese mixture over crust; sprinkle with reserved flour mixture.
• Bake 35 to 40 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours. Sprinkle with powdered sugar just before serving. Use foil handles to remove dessert from pan before cutting into bars.

PUMPKIN CHEESECAKE BARS WITH STREUSEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
• Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
• Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
• Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
• Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.

PUMPKIN BARS WITH STREUSEL TOPPING

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix, walnuts, margarine and sugar until well blended. Remove 1/2 cup of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of prepared pan.
• Beat milk and Filling Mix in large bowl with electric mixer on low speed 1 min. Pour over crust. Sprinkle with the reserved 1/2 cup crumb mixture.
• Refrigerate at least 1 hour or until firm. Lift dessert from pan, using foil handles, before cutting into squares to serve. Store leftover dessert in refrigerator.