CLASSIC FROSTED PUMPKIN BARS
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
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.
FANTASTIC PUMPKIN BARS
I developed this recipe to liven up the traditional pumpkin bar. My family says it's the best pumpkin bar they've ever had. This bar is dense and moist.
Provided by Mindy
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 39.2 g, Cholesterol 48.9 mg, Fat 16.5 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 279 mg, Sugar 29.3 g
THE BEST PUMPKIN BARS I'VE EVER HAD
The spiced cream cheese frosting is the kicker to these delicious bars. Recipe courtesy of Sally's Baking Addiction.
Provided by AmyZoe
Categories Dessert
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 291.7, Fat 15, SaturatedFat 4.5, Cholesterol 38.8, Sodium 227.3, Carbohydrate 37.8, Fiber 0.5, Sugar 28, Protein 2.6
BEST EVER FROSTED PUMPKIN BARS
This recipe came to me originally from my best friend Jayne Clark. These are my favorite pumpkin bars ever, and the best pumpkin bars I've ever had, plus, it serves a crowd. My family and friends like a more intense cinnamon flavor in the cake and a thicker layer of frosting, so I added more cinnamon to the cake and more cream cheese, butter, sugar and vanilla to the frosting so it makes more, while improving the flavor of both cake and frosting. Every time I make these, everyone asks for the recipe and for me to bring them often. I take these to our large family gatherings (it has become a Thanksgiving tradition). I bring the Pumpkin Bars and my brother brings the pumpkin pie! (This recipe can easily be cut in half, using a 15 oz. can of pumpkin and halving all the other ingredients, then baked at 350 degrees F in a 13x9x2 in. pan for 25 min. The frosting recipe can be halved as well).
Provided by Jean Braten @pjbraten
Categories Cookies
Number Of Ingredients 9
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.
FROSTED PUMPKIN BARS
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
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
FROSTED PUMPKIN BARS
Make and share this Frosted Pumpkin Bars recipe from Food.com.
Provided by Michelle Berteig
Categories Bar Cookie
Time 30m
Yield 36-48 bars
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Sift together the flour, baking soda, baking powder, salt and spices, and set aside.
- In a separate bowl, beat together the eggs, oil, sugar and pumpkin. Gradually add the dry ingredients and mix well.
- Pour the batter into an ungreased jelly roll pan (17 x 12 inches) and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. You can also used a 9 x 13 inch pan and bake for 25-30 minutes. Let cool on a wire rack and frost.
- To make the frosting, beat together the cream cheese, butter, vanilla and milk. Add the powdered sugar one cap at a time, blending well after each addition. Add more milk if necessary.
Nutrition Facts : Calories 230.9, Fat 11.5, SaturatedFat 4, Cholesterol 37.3, Sodium 132.7, Carbohydrate 30.9, Fiber 0.3, Sugar 24.4, Protein 2.1
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!
Provided by WeibellMommy
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g
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