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
FROSTED CARROT BARS
Rich in flavor, these luscious bars are extra moist, thanks to a secret ingredient-baby food! "I add two jars of pureed carrots to the batter," reveals Rita Pearl of Norwalk Iowa. "The baby food makes the dessert melt in your mouth."-Rita Pearl, Norwalk, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a bowl, beat sugar, oil, eggs and carrots. Combine flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour 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. , In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring., Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag; cut a small hole in the corner. Pipe greens on top of each carrot.
Nutrition Facts :
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 CARROT CREAM CHEESE BARS
Yum! These pumpkin bars are melt in your mouth good. What makes these a bit different is not only the addition of carrots but the thin layer of cheesecake-like topping. The spices are balanced perfectly in this delicious fall dessert. This will be great after a meal as a snack with a cup of coffee or tea.
Provided by Sea Sun
Categories Other Snacks
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick spray.
- 2. Filling: In a small bowl, combine flour, salt, spices, baking powder, and baking soda.
- 3. In a larger bowl, beat 1 cup white sugar, 1/2 cup brown sugar, and butter.
- 4. Add eggs, pumpkin, and carrots and mix.
- 5. Add flour mixture and mix until well blended.
- 6. Spread into pan.
- 7. Topping: Mix together cream cheese, sugar and egg until blended.
- 8. Pour on top of pumpkin mixture and spread with a spatula until thinly covered.
- 9. Bake for 40 minutes or until a toothpick inserted in center comes out clean.
- 10. Cool completely before cutting into squares.
EASY CREAM CHEESE PUMPKIN BARS
This is an easy recipe for pumpkin bars with a cream cheese frosting.
Provided by Bea
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10x15 inch jellyroll pan.
- Beat together the sugar, oil, pumpkin and eggs. Stir in baking mix, cinnamon and raisins; pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until toothpick inserted in center comes out clean; allow to cool.
- Prepare the frosting by beating together the cream cheese, 1/3 cup butter, milk, vanilla and powdered sugar. Spread frosting evenly over cake and cut into bars.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 18.3 g, Cholesterol 20 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 132.6 mg, Sugar 14.1 g
HIGH PROTEIN PUMPKIN CHEESECAKE BARS
Pumpkin, cream and cottage cheese, and protien powder make for a healthy, high protein delicious snack!
Provided by yogiclarebear
Categories Cheesecake
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a blender, combine all ingredients and mix well.
- Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly.
- Bake for about 25-30 minutes.
- When the bars are done, flip them out of the pan onto a sheet of foil, chill and store in the fridge.
Nutrition Facts : Calories 41.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 3.4, Sodium 198.1, Carbohydrate 3.6, Fiber 0.1, Sugar 1.6, Protein 5.7
HOME
Steps:
- Preheat oven to 350° F. Grease two 9-inch-round cake pans.
- Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
- Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
- Combine cream cheese, butter and sifted powdered sugar in large mixer bowl until fluffy. Add vanilla extract, orange juice and grated orange peel; beat until combined.
- Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.
PUMPKIN CARROT SWIRL BARS WITH CREAM CHEESE TOPPING
Make and share this Pumpkin Carrot Swirl Bars With Cream Cheese Topping recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 50m
Yield 48 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Grease 15 x 10-inch jelly-roll pan.
- Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl.
- Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
- Add eggs, egg whites, pumpkin and carrot; beat until well blended.
- Add flour mixture; mix well.
- Spread into prepared pan.
- Cream Cheese Topping:.
- Prepare cream cheese topping in separate bowl as follows --.
- Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
- Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.
- BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Nutrition Facts : Calories 74.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.8, Sodium 65.5, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 1.3
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- Adjust an oven rack to the middle of the oven. Preheat the oven to 325°F [170°C]. Line a 9 by 13 in [23 by 33 cm] pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, combine the pumpkin, brown sugar, egg, maple syrup, cinnamon, ginger, nutmeg, and salt, and mix until completely combined.
- In the bowl of a stand mixer fitted with a paddle, or using a hand mixer, beat the cream cheese on medium speed until light and completely smooth, 4 to 5 minutes. Scrape down the sides of the bowl often, making sure all the cream cheese is silky smooth. Add the granulated sugar and beat on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes. Add the vanilla and salt, and beat on medium speed for 2 to 3 minutes. Add the eggs one at a time, beating on low speed after each addition until just combined. Add the heavy cream, and mix on low speed until combined. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.
- Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top. Dollop the pumpkin pie filling over the top. Use the tip of a butter knife to swirl the pumpkin into the cream cheese batter, being careful not to cut into the crust. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles.
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- Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
- Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.
- In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
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- Heat the oven to 350 degrees. Lightly coat a 13x9-inch baking pan with non-stick cooking spray.
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- Note: to make these bars in a 9" x 13" pan, see "tips," below. , Beat the oil and the sugars together until well blended., Beat in the eggs, then the pumpkin purée., Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine., Stir in the nuts and raisins/ginger., Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean., Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment., To make the frosting: Beat the cream cheese and butter together., Beat in the maple syrup, then mix in the confectioners' sugar and salt.
- Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable., Frost the bars and sprinkle with the toasted walnuts.
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