Frosted Pumpkin Snack Bars Food

THE BEST PUMPKIN BARS I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 10×15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
• 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 whisk until completely combined. Batter will be thick.
• Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
• Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
• 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 spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 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. To help "set" the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
• Enjoy with or without a fork, but definitely grab a napkin!
• Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

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.

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.

PUMPKIN BARS

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.

FROSTED PUMPKIN BARS

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.

FROSTED PUMPKIN CRANBERRY BARS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

PUMPKIN BARS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
• Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
• For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
• If desired, garnish with ground cinnamon.

MAPLE FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350°F.
• Grease 15x10-inch jelly-roll pan.
• Combine flour, baking powder, cinnamon and salt in medium bowl.
• Beat sugar, butter and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each.
• Beat in pumpkin.
• Gradually beat in flour mixture.
• Spread into prepared pan.
• Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
• Cool completely in pan.
• Spread with Maple Icing.
• Cut into bars.
• FROSTING: Thoroughly cream butter and sugar, adding maple syrup beat until light and spreadable.
• Frost and cut into squares.
• Garnish with chopped pecan if desired.

LOW CARB FROSTED PUMPKIN BARS

Steps:

• In a mixing bowl, combine the first 6 ingredients.
• Add the eggs, pumpkin, oil and water; mix well.
• Spray a 11"x7"x2" baking pan with cooking spray.
• Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
• Cool.
• For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
• Frost and refrigerate for at least 15 minutes before cutting.
• Refrigerate any leftovers.

PUMPKIN BARS

Steps:

• Preheat oven to 350°.
• Beat together the sugar, oil, eggs and pumpkin.
• Sift dry ingredients and add slowly to pumpkin mixture.
• Mix well.
• Pour into a 15x10x1 pan and bake for 25-30 minutes.
• Cool completely.
• Mix together icing ingredients using more milk if needed.
• Spread over cooled pumpkin bars.

FROSTED PUMPKIN BARS (DIABETIC)

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 13-inch pan with nonstick baking spray.
• Mix together flour, baking powder, baking soda, and spices.
• In a large bowl, with an electric mixer, cream the margarine and prunes together.
• Add pumpkin puree, Splenda, molasses, vanilla, and egg.
• Beat well.
• Stir in flour mixture.
• Stir in raisins.
• Spoon into prepared pan and smooth.
• Bake for 20 minutes, or until cake springs back when lightly touched in the center.
• Cool on rack.
• In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy.
• Spread frosting onto cool bars.
• Refrigerate.
• Per serving:.
• Calories 75.
• Carbohydrate 8 grams.
• Protein 3 grams.
• Fat 3.5 grams (saturated I).
• Fiber 0.5 grams.
• Sodium 120 milligrams.
• Diabetic exchange = 1/2 carbohydrate, 1 fat.
• WW point comparison = 2 points.

PUMPKIN-CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• FOR THE BARS, in a large bowl, mix together first 7 ingredients.
• Stir in pumpkin, butter, eggs & vanilla until well blended.
• Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
• Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
• Remove immediately from heat & pour into a bowl.
• Let butter cool slightly, then stir in powdered sugar & vanilla.
• Stir in enough orange juice to form a frosting consistency.
• When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
• Serve & enjoy & refrigerate leftovers.