Maple Frosted Pumpkin Bars Food

COLONIAL PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
• In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
• In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.

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.

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.

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.

MAPLE FROSTED PUMPKIN BLONDIES

Steps:

• BATTER: Preheat oven to 350*F.
• Grease a 15x10x1" jelly-roll pan.
• Whisk together the flour, baking powder, cinnamon, and salt in a small bowl; set aside.
• In a large bowl, using an electric mixer on medium speed, cream together the butter, brown sugar, and vanilla until creamy and smooth; scrape sides of bowl.
• Add the eggs, one at a time, blending well after each addition.
• Add the pumpkin; blend well.
• Reduce mixer speed to low; gradually add the flour mixture just until well blended.
• Spread batter evenly into the prepared pan.
• Bake for 20-25 minutes, or until a toothpick tests out clean.
• Cool completely.
• Meanwhile, make the FROSTING: Beat together the cream cheese, butter, and powdered sugar with an electric mixer on medium-low speed until smooth.
• Add enough maple extract for desired flavor and spreading consistency; frost cooled bars.