The Best Frosted Pumpkin Bars Ever Recipes

EASY PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• 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 wet ingredients and mix by hand until just combined.
• Pour batter into a 9x13" baking pan that has been sprayed with non-stick cooking spray.
• Bake for approximately 30-40 minutes. Bars should be starting to set up, but remember this is more like a brownie than a cake, it should seem a bit undercooked in the center, but not still be wet.
• Remove from oven and allow to cool completely on a wire cooling rack.

THE BEST FROSTED PUMPKIN BARS EVER!

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.

CLASSIC FROSTED PUMPKIN BARS

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.

FROSTED PUMPKIN BARS

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.

FROSTED PUMPKIN BARS

Steps:

• 1. Preheat oven to 350. Grease a 9x13 pan. (a 12x18 cookie sheet with sides can be use for thinner bars)
• 2. Blend pumpkin, sugar, eggs, and oil for 2 minutes.
• 3. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, and ginger. Mix at medium speed for 5-7 minutes.
• 4. Pour into your prepared pan. Bake at 350 for 20-25 minutes.
• 5. Once cool, cover with cream cheese frosting.

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
• Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
• Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
• Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

FANTASTIC PUMPKIN BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
• Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
• While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.

THE BEST PUMPKIN BARS I'VE EVER HAD

Steps:

• Preheat oven to 350 and grease a 10x15 inch baking pan. (I use butter wrappers to grease pan).
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
• Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined.
• Pour the wet ingredients into the dry ingredients and use a mixer or a whisk until completely combined. Batter will be thick.
• Spread batter into the prepared pan. Bake for 28 to 35 minutes or until toothpick inserted in the center comes out clean.
• Remove the bars from the oven and set the pan on a wire rack. Cool bars completely.
• Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie space, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for two minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners' sugar. Spread the frosting on the cooled bars. This will help set the frosting. Refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.

BEST EVER FROSTED PUMPKIN BARS

Steps:

• Set oven temperature to 350 degrees F.
• In a large bowl cream together vegetable oil and granulated sugar.
• Beat eggs into creamed mixture.
• Add the canned pumpkin to oil, sugar and egg mixture.
• Sift together flour, baking powder, soda, cinnamon, and salt and add to pumpkin mixture. Mix just until all dry ingredients are incorporated into pumpkin mixture.
• Spread batter into greased and floured 15 in. x 11 1/2 x 1 in. pan (or 1/2 sheet sized cake pan) Recipe needs this size pan, or it won't get done.
• Bake for 30 minutes OR until cake pulls away slightly from edges of pan and springs back when surface is touched, OR when tooth-pick inserted into center of cake comes out with a few moist crumbs adhering to tooth-pick.
• Cool cake on wire rack While cake is cooling, make frosting
• Cream Cheese Frosting: 1) Cream together: 8 oz. cream cheese - softened to room temperature 1 stick real butter - softened to room temperature 2) Mix in: 2 teaspoons real vanilla extract 4 cups sifted powdered sugar Mix until all powdered sugar is incorporated into cream cheese, butter mixture and frosting is creamy and spreadable.
• Spread frosting upon completely cooled cake.

PUMPKIN BARS

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.