HARVEST PUMPKIN-SPICE BARS
Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 49
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
HARVEST PUMPKIN-SPICE BARS
Moist and delicious--with or without the frosting! It brings out all the flavours of an old-fashioned pumpkin pie; but so moist it melts in your mouth. These bars were a big hit at Thanksgiving parties.
Provided by seashells63
Categories Dessert
Time 3h35m
Yield 49 bars
Number Of Ingredients 17
Steps:
- Heat oven to 350°F
- Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
- Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
- Stir in chocolate chips, spread in pan.
- Bake 25 to 30 minutes or until light brown.
- Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
- Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Spread frosting over bars.
- Sprinkle with walnuts.
- For bars, cut into 7 rows by 7 rows.
- Store in refrigerator.
- Tastes better the day after!
SPICED PUMPKIN BARS WITH CREAM CHEESE ICING
This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 bars
Number Of Ingredients 19
Steps:
- For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
- Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
- Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
- For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.
PUMPKIN SPICE BARS
Make and share this Pumpkin Spice Bars recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 30m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat cake mix with water, pumpkin and egg substitute for 3 minutes.
- Pour batter in a 11 x 17 x 3/4 inch pan jelly roll pan that has been sprayed with Pam.
- Bake for 23 minutes.
Nutrition Facts : Calories 76.5, Fat 2.3, SaturatedFat 0.6, Sodium 111.9, Carbohydrate 12.8, Fiber 0.3, Sugar 7.6, Protein 1.3
APPLESAUCE SPICE BARS
Make and share this Applesauce Spice Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h55m
Yield 32 bars
Number Of Ingredients 19
Steps:
- Position oven rack in center; preheat oven to 350°; butter a 13 x 9 inch baking pan, line bottom with parchment paper, butter the paper and dust the inside of the pan with flour; tap out the excess flour and put the pan on a baking sheet.
- Whisk the flour, baking powder, baking soda, spices, and salt together.
- In a saucepan, melt the butter over low heat; add in the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute; remove pan from the heat.
- Still working in the saucepan, whisk in the eggs one at a time, mixing until they are blended.
- Add in the applesauce, vanilla, and applejack; whisk until the ingredients are incorporated and the mixture is once again smooth.
- Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake for 23-25 minutes or until the bars just start to pull away from the sides of the pan and a knife comes out clean.
- Transfer the baking pan to a rack and let cake cool while you make the glaze.
- In a small saucepan, whisk together the cream, sugar, butter, and corn syrup; put pan over medium heat and bring mixture to a boil, whisking frequently.
- Adjust the heat so the glaze simmer, and cook, whisking frequently for 5 minutes; remove pan from heat and stir in vanilla.
- Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up.
- Slide the parchment paper under the rack to serve as a drip catcher.
- Grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake.
- Let them cool to room temperature before you cut them.
- Cut into 32 rectangles, each about 2 ¼ x 1 ½ inches.
Nutrition Facts : Calories 110.9, Fat 4.6, SaturatedFat 2.8, Cholesterol 24.8, Sodium 49.4, Carbohydrate 16.9, Fiber 0.4, Sugar 11.8, Protein 1.1
PUMPKIN SPICE BARS
I found a recipe in a Raley's magazine, but found it wasn't all I expected. After some massive modification, voici! My first original recipe! My oven is unusually slow, so I recommend keeping a close watch on the time; it shouldn't be too moist, and it shouldn't be cookie-like either. Add chocolate chips for an extra kick!
Provided by Rowenna
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9-by-13-inch baking pan with nonstick cooking spray.
- Cream together butter, brown sugar and Splenda.
- Beat in pumpkin, maple flavor, vanilla extract, cinnamon, nutmeg, pumpkin pie spice, allspice, and clove.
- Stir in remaining ingredients and pour into prepared pan. Bake for 30 minutes or until toothpick inserted into the center comes out clean.
- Cool completely. Cut into twelve bars. Enjoy!
Nutrition Facts : Calories 96, Fat 2.6, SaturatedFat 0.4, Sodium 143.9, Carbohydrate 17.9, Fiber 3, Sugar 9.9, Protein 1.9
PUMPKIN SPICE BARS
Most of the year, my family runs a pretty garden-variety vegetables stand. Come October, however, it becomes a popular Halloween haunt, where I showcase our pick-of-the-patch pumpkins. This recipe calls for canned pumpkin, but I like to use my home-grown produce instead.-Sheila Compton, Summerside, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts :
PUMPKIN HARVEST BARS
Lovely fall flavors! This recipe for pumpkin bars made with applesauce will have you thinking of autumn all year long!
Provided by yogurtraisin
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Combine flour, baking powder, orange zest, cinnamon, nutmeg, and salt in a small bowl; stir gently.
- Stir sugar, pumpkin puree, applesauce, vegetable oil, egg, and egg white together in a large bowl. Add flour mixture and stir until well combined and smooth. Stir in raisins. Spread batter in the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into 24 bars.
Nutrition Facts : Calories 81.4 calories, Carbohydrate 16.2 g, Cholesterol 7.8 mg, Fat 1.6 g, Fiber 1.5 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 107.5 mg, Sugar 8.8 g
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