PUMPKIN STREUSEL COOKIE BARS
Pumpkin and cream cheese are delicious new fillings for a classic bar cookie, made easy with Betty Crocker™ sugar cookie mix.
Provided by Sarah Caron
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN BARS
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.
Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CHEESECAKE STREUSEL BARS
These are spicy, creamy, crumbly, pumpkin pie cheesecake bars.
Provided by kitchgirl
Categories Fruits and Vegetables Vegetables Squash
Time 3h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking pan.
- Mix flour, almond flour, brown sugar, baking powder, salt, and cinnamon together in a large bowl. Add butter and mix until combined. Stir in egg until a dough forms. Press 1/2 the dough into the bottom and up the edges of the prepared pan, reserving remaining dough for streusel.
- Beat pumpkin and cream cheese using an electric mixer in a separate bowl until well combined. Add eggs and vanilla extract; mix until combined. Pour mixture over crust.
- Bake in the preheated oven until set and golden, about 15 minutes.
- Meanwhile, combine reserved dough with flour and cinnamon in a bowl and mix until crumbly. Reduce oven temperature to 350 degrees F (175 degrees C). Remove bars from the oven and sprinkle topping over pumpkin filling.
- Bake until a toothpick inserted into the center of the pan comes out clean, 30 to 40 minutes. Remove from the oven and let cool at least 15 minutes before transferring to a refrigerator to chill for at least 2 hours. Cut into bars and serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 20 g, Cholesterol 51.1 mg, Fat 14.2 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 179.9 mg, Sugar 9.8 g
PUMPKIN STREUSEL CHEESECAKE BARS
Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
- Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
- Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
- Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 22 g, TransFat 0 g
STREUSEL PUMPKIN CHEESECAKE BARS
This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!
Provided by blair_amanda
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
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 BARS WITH STREUSEL TOPPING
Make our Pumpkin Bars with Streusel Topping this fall when you want a tasty treat with a crunchy topping. We love topping our desserts with streusel, and we can't think of a better base than these luscious pumpkin squares. Our Pumpkin Bars with Streusel Topping are also perfect for bake sales!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 9 servings, one square each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PUMPKIN CHEESECAKE BARS WITH STREUSEL
A very special pumpkin bar for when a bar is more convenient than a pumpkin cheesecake.
Provided by DACIF
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 12.3 g, Cholesterol 28.2 mg, Fat 9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 109.9 mg, Sugar 7.5 g
PUMPKIN STREUSEL BARS
Nut and egg free, 100% whole grain, but packed with rich flavour! An oat, whole wheat and pumpkin seed mixture makes the perfect base for a barely sweetened pumpkin layer. The whole thing gets topped off with yet more oaty crumble and baked to rich perfection!
Provided by YummySmellsca
Categories Bar Cookie
Time 1h20m
Yield 1 8" pan, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375F and line a 9" pan with parchment.
- Combine crust ingredients, mixing with a pastry blender or fork.
- Press into the pan.
- Bake for 10 minutes. Set aside.
- In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
- Whisk together the milk and cornstarch and mix into the pumpkin mixture.
- Spread filling over baked crust.
- Combine the topping mixture until crumbly and sprinkle over the filling.
- Return to the oven and bake another 25-30 minutes.
- Cool completely before cutting.
Nutrition Facts : Calories 165.3, Fat 5.1, SaturatedFat 2.4, Cholesterol 8.9, Sodium 109.1, Carbohydrate 28.6, Fiber 1.8, Sugar 15.7, Protein 3.2
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