THE BEST PUMPKIN BARS I'VE EVER HAD
These are the best pumpkin bars I've ever had. They have incredible spiced pumpkin flavor and aren't quite as light and cakey as most other recipes I've tried. Instead, they're soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!
Provided by Sally
Categories Bars
Time 3h
Number Of Ingredients 20
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.
EASY PUMPKIN BARS
A sweet and simple way to enjoy pumpkin
Provided by Susan
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 11
Steps:
- Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 13.2 g, Cholesterol 15.5 mg, Fat 4.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 45 mg, Sugar 9.1 g
THE BEST FROSTED PUMPKIN BARS EVER!
There are about a million pumpkin recipes floating around out there. But you have found THE ONE that you'll make over and over again. These are hands down my favorite, the Best Frosted Pumpkin Bars you'll ever eat.
Provided by Mique Provost
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Mix the oil, eggs and sugar together.
- Then add the remaining ingredients.
- Pour mixture into greased cookie sheet or jellyroll pan (I actually use a 9x13 pan for thicker bars).
- Bake @ 350 for 25-30 minutes for cookie sheet/jelly roll pan or 40-45 mins for 9x13 pan.
- Cool completely. Then frost.
- Mix until smooth.
- Spread evenly over pumpkin bars.
Nutrition Facts : Calories 565 kcal, Carbohydrate 77 g, Protein 4 g, Fat 28 g, SaturatedFat 19 g, Cholesterol 79 mg, Sodium 286 mg, Fiber 2 g, Sugar 60 g, ServingSize 1 serving
PUMPKIN BARS
This pumpkin bars recipe is a perfect one to make for fall, especially when you're entertaining a crowd. They're moist, tender with a light pumpkin-y flavor
Provided by Yumna Jawad
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Beat the eggs, sugar, pumpkin and applesauce in another large bowl.
- Gradually pour the dry ingredients into wet ingredients and mix until just combined.
- Pour the batter into an ungreased 9x13 baking pan and bake for 25-30 minutes or until set. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Nutrition Facts : Calories 98 kcal, Carbohydrate 21 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 83 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
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
PUMPKIN BARS
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BARS (PAULA DEEN)
Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 48 small bars or 24 large bars
Number Of Ingredients 14
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.
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Pumpkin Bars with Cream Cheese Frosting is such a classic, easy recipe! From scratch, moist pumpkin bars are the perfect fall treat and simple enough that anyone can make them.
Provided by Melissa Williams | Persnickety Plates
Categories Dessert
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees and line a 15 x 10 jelly roll pan with parchment paper and lightly spray with non-stick spray. Set aside.
- Add all "bar" ingredients to a large bowl. With a hand mixer (or a stand mixer), mix on low speed until moist and then medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes until set and toothpick inserted into the center comes out clean.
- While bars are cooling, make the frosting.
- To a medium mixing bowl, add all "frosting" ingredients and beat on medium until smooth.
- Once bars are completely cooled, spread frosting evenly over the top.
- Slice into 48 bars & enjoy!
Nutrition Facts : ServingSize 1 g, Calories 164 kcal, Carbohydrate 21 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 87 mg, Fiber 1 g, Sugar 16 g
PUMPKIN PIE BARS
Steps:
- HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
- COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
- MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
- BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.
SUGAR FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING
Completely sugar free dessert! I've been experimenting with a sweetener called "Xylitol" that I buy online and will gradually post recipes with my successful results. I promise never to post a recipe that hasn't passed the "Kid Test". I have four kids who are very, very finicky eaters. My kids CAN tell that these aren't made from real sugar - mostly because I don't have real sugar in my house anymore. But they still love these. I have also served these to friends without anyone knowing they weren't "normal" pumpkin bars. I started looking for a sugar substitute when a dear friend had surgery and became completely intolerant to any processed sugar. Splenda doesn't agree with me and I always prefer 'natural' options when possible. Xylitol IS more expensive than sugar, so experimentation is frustrating sometimes. I hope you will enjoy my successes without having to endure the waste I've had. It has 40% less calories than sugar, 75% less carbs, and has a glycemic index of 7 (compared to sugar at 68 and corn syrup at 100) and my friend can enjoy sweets once again! The key to using this in place of sugar is to MELT the xylitol before adding it to the recipes. I just melt mine in my pyrex measuring bowl in the microwave. I have found it's very important to MELT the Xylitol but not BOIL or otherwise over-heat it, because it does alter it's consistency like sugar. If you heat it too long, when it cools, it becomes rock hard. (I'm still figuring out how to use this to my advantage in fudge and caramels - I'll post when I get a successful outcome.) This pumpkin bar recipe is an adaptation of one I have in an old Better Homes and Gardens cookbook. I also use only whole-wheat flour and try to skim some of the fat (though not all, in order to keep a nice degree of moistness). I buy my Xylitol online. Some bigger cities might have natural/health food stores that sell it in the store, but nothing near me. I pay about $25 per 5 pound bag, so shop around. For me and my family, the switch is worth it.
Provided by Bizy_Mum
Categories Bar Cookie
Time 1h
Yield 18 2 inch squares, 18 serving(s)
Number Of Ingredients 17
Steps:
- Bar directions:.
- All Xylitol measurements refer to the measurement of the dry powder, not the melted liquid.
- Melt the xylitol. It takes about 10 minutes for my microwave to melt the xylitol, but microwave times vary. It will be as clear as water when melted - don't let it boil! It's okay to stir it occasionally while melting it. Your wooden spoon will get a crusty layer that washes off easily. Xylitol isn't sticky even when hardened and clean up is a breeze! The xylitol when melted is very, very hot. Be careful and use something that can withstand the temperature - I've used ordinary glass mixing bowls and pyrex measuring bowls without problems. Plastic would probably melt. 2 cups of crystal Xylitol will be less than 2 cups of melted Xylitol - that's okay. It's sweeter than sugar!
- USE OVEN MITS WHEN HANDLING YOUR BOWL OF MELTED XYLITOL. It's that hot.
- In a mixer, blend all ingredients together except the xylitol, flour, gluten and eggs.
- Slowly pour the melted xylitol 'syrup' into the mixing bowl and mix.
- Add flour and gluten.
- Pour mixture into a 10x15x2 cake pan - spray first with cooking spray.
- Bake at 350 degrees for about 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool.
- Frosting Directions:.
- I've had the hardest time adapting frosting to the Xylitol. I kept trying to use the same volume of Xylitol crystals as sugar. By the time the melted mixture returned to room temperature, the darn stuff would be rock hard and inedible. However, if you don't melt the Xylitol and try to use the crystals creamed with your butter/margarine, it stays too crystallized and gives the frosting an unpleasantly crunchy texture.
- I've finally come upon the perfect balance. It's still very sweet but stays creamy when spread and it's so much better for you!
- So, melt your Xylitol as before. I use my small mixing bowl for this. I have to use oven mits to move the mixing bowl from the microwave to my mixer stand.
- Carefully add your butter or margarine. If you 'plop' it in, hot Xylitol splatters could burn you!
- Add Vanilla.
- Add the cream cheese in small dollops.
- Start the mixer at low speed. Mix until no visible 'lumps' of cream cheese are seen. Blend at low speed for 3-5 minutes.
- Allow frosting to cool on mixer stand. Periodically (every 5-10 minutes or so) turn the mixer on for short 3-5 minute bursts on slow speed. This seems to keep the cooling frosting creamy and prevent hard 'chunks' from forming.
- When cooled to room temperature, spread on your cooled pan of pumpkin bars. For me, if I start the frosting as soon as the bars start cooking, they're usually cooled and ready at the same time.
- Enjoy!
Nutrition Facts : Calories 189, Fat 14.9, SaturatedFat 7, Cholesterol 74.4, Sodium 323.9, Carbohydrate 10.9, Fiber 2.2, Sugar 1.7, Protein 4.1
PUMPKIN PIE BARS
These pumpkin pie bars are the perfect way to feed a crowd pumpkin pie! A graham cracker crust is topped with pumpkin pie filling and sliced into 12 bars!
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 F. Line with parchment paper 9x13 pan ensuring it hangs over the edges of the pan for easy removal.
- In a medium bowl, mix the graham cracker crumbs, sugar, melted butter and cinnamon until well blended . The mixture will resemble a coarse sand, and the butter should be mixed throughout completely.
- Press the mixture into a the 9x13 pan to form a crust.
- Pre-bake the crust in the oven for 7-8 minutes while preparing the filling then remove from the oven, leaving the oven on.
- Combine filling ingredients in large mixing bowl then beat at medium speed for 2 minutes.
- Pour into 9x13 over the pre-baked crust and place in the oven.
- Bake for approximately 45 minutes or until the center does not jiggle. Remove and place on wire rack to cool completely.
- Refrigerate for an hour so it sets, then slice into bars and serve.
Nutrition Facts : Calories 447 kcal, Carbohydrate 66 g, Protein 7 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 77 mg, Sodium 411 mg, Fiber 2 g, Sugar 53 g, UnsaturatedFat 6 g, ServingSize 1 serving
More about "pumpkin bars i food"
PUMPKIN PROTEIN OAT BARS - IFOODREAL.COM
From ifoodreal.com
5/5 (11)Total Time 40 minsCategory Breakfast or SnackCalories 223 per serving
- Preheat oven to 375 degrees F, line 8 x 8 square baking dish with parchment paper and spray with cooking spray. Set aside.
- In a medium mixing bowl, whisk together pumpkin puree, applesauce, egg whites, maple syrup, vanilla extract, pumpkin pie spice, baking powder, baking soda and protein powder. Add oats and walnuts, stir well. Pour mixture in prepared baking dish, level with spatula and bake for 35 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool for another 30 minutes. Cut with a serrated knife into 8 or 10 bars***. Serve warm or cold.
HEALTHY PUMPKIN BARS - IFOODREAL.COM
From ifoodreal.com
4.9/5 (8)Category DessertCuisine AmericanCalories 180 per serving
- Preheat oven to 375 degrees F and line square baking dish with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, whisk the eggs for 10 seconds. Add pumpkin puree, sugar, pumpkin pie spice, cinnamon, vanilla, baking soda and salt; whisk until well combined.
- Add almond and oat flours, whisk until well mixed. Add chocolate chips and give a few stirs with a spatula.
- Transfer to previously prepared baking dish and level with spatula. Bake for 30 minutes or until toothpick inserted comes out clean.
EASY PUMPKIN BARS RECIPE - W/ EASY CREAM CHEESE FROSTING
From showmetheyummy.com
4.7/5 (24)Total Time 55 minsCategory DessertCalories 328 per serving
PUMPKIN BARS - SIX CLEVER SISTERS
From sixcleversisters.com
4.5/5 (90)Estimated Reading Time 2 mins
HEALTHY PUMPKIN BARS - DETOXINISTA
From detoxinista.com
4.9/5 (142)Calories 147 per servingCategory Dessert
- Transfer the batter to the greased pan, and bake at 350F for about 30 minutes, until the edges are golden brown and the center is firm.
PUMPKIN PROTEIN BARS (NO BAKING!) - THE BIG MAN'S WORLD
From thebigmansworld.com
5/5 (9)Total Time 20 minsCategory SnackCalories 190 per serving
- In a large mixing bowl, combine the flours, protein powder, sweetener, pumpkin pie spice, and mix well. In a microwave safe bowl or stovetop, heat your peanut butter with your maple syrup until combined.
- Pour your wet mixture, vanilla extract, pumpkin, and milk to the dry mixture, and mix well. If the batter is too thick, add extra milk.
- Transfer the batter into the lined pan and refrigerate for at least 30 minutes, to firm up. Once firm, cut into bars.
PUMPKIN BARS RECIPE | EATINGWELL
From eatingwell.com
4/5 (2)Total Time 40 minsCategory Healthy Bar & Brownie RecipesCalories 90 per serving
- In a large bowl, combine vegetable oil spread, brown sugar, baking soda and pumpkin pie spice; beat with an electric mixer on medium speed until well mixed. Beat in pumpkin and egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Spread dough into prepared pan. Bake for 12 to 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on a wire rack.
- Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in half of the dessert topping. Fold in remaining dessert topping. Spread over cooled pumpkin layer. If desired, sprinkle with nutmeg. Cut into bars.
HEALTHY PUMPKIN BARS - DISHING OUT HEALTH
From dishingouthealth.com
Ratings 20Calories 172 per servingCategory Dessert, Snack
- Preheat oven to 350ºF. Line an 8x8-inch baking dish with a sheet of parchment paper, and lightly grease with cooking spray.
- In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla; whisk until smooth.
- In a separate smaller bowl, combine almond flour, pumpkin pie spice, baking powder, and salt; stir with a whisk.
- Combine dry ingredients into bowl with wet ingredients; stir until just combined. Use a rubber spatula to fold in chocolate chips. Transfer mixture to prepared baking dish, and sprinkle extra chocolate chips overtop, if desired.
PUMPKIN BARS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 2Category DessertCuisine AmericanTotal Time 35 mins
- Remove your cream cheese and butter from the refrigerator and set out so it has time to soften. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch non-stick baking pan with cooking spray and set aside.
- In a large bowl, whisk together the eggs, sugar, oil, applesauce, pumpkin and vanilla until well-combined.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth. Don't over-mix the batter or it will be tough when baking.
PUMPKIN BARS RECIPE - THE FARM GIRL GABS®
From thefarmgirlgabs.com
Servings 24Total Time 35 minsEstimated Reading Time 3 mins
- In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda together. Set aside.
HOMEMADE PUMPKIN BARS - EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
5/5 (5)Total Time 3 hrsCategory DessertCalories 197 per serving
- While the pumpkin bars cool, combine cream cheese, butter, and vanilla in a large mixing bowl; using an electric mixer set on medium, beat until light and fluffy.
PUMPKIN BARS RECIPE | CENTSLESS MEALS
From centslessdeals.com
5/5 (1)Total Time 30 minsCategory DessertCalories 216 per serving
- In a medium mixing bowl add whipped cream cheese frosting and powdered sugar. Using an electric mixer or by hand, mix to combine. The frosting should be slightly stiff.
VEGAN PUMPKIN BARS WITH CHOCOLATE (NO-BAKE) - RECIPES
From elavegan.com
5/5 (12)Total Time 20 minsCategory DessertCalories 207 per serving
- Line a 7x5 or 6x6-inch pan with parchment paper with an overhang (you could also use a round 6-inch springform).
- Blend the ingredients for the crust in your food processor until the dough gets crumbly and sticks together when you press it between your fingers. If it's too dry add a few more dates. Spread the crust in the pan, set aside
- Now blend all ingredients for the pumpkin filling in your food processor or blender until everything is smooth and creamy.
- Mix the ingredients for the chocolate glaze in a bowl (using a whisk works best) and spread the glaze over the pumpkin filling. Read my blog post (above) to learn about other frosting options.
THE BEST PUMPKIN BARS - FAMILY FRESH MEALS
From familyfreshmeals.com
5/5 (2)Category DessertCuisine Cake, Halloween, ThanksgivingCalories 267 per serving
- Preheat oven to 350 degrees F. In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda.
- Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven to a wire rack and cool completely.
EASY PUMPKIN BARS - DELICIOUS PUMPKIN BARS RECIPE
From dessertsonadime.com
4.5/5 (6)Total Time 2 hrsServings 24Calories 177 per serving
- 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, 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.
BEST PUMPKIN BARS {PUMPKIN SHEET CAKE WITH CREAM CHEESE ...
From thehungrybluebird.com
5/5 (5)Total Time 1 hrCategory Dessert BarsCalories 330 per serving
- In a mixer, combine sugar and oil and mix well. Add the eggs, one at a time, and beat well. Next, beat in the pumpkin.
- Combine the baking powder, baking soda, salt, spices and flour in a bowl with a whisk. Gradually add the dry ingredients to the mixer, blending well after each addition, until all is mixed well and and batter is smooth.
- Spread batter evenly into prepared pan. Drop pan on the counter a few times to release air bubbles. Bake for 25 to 30 minutes, until evenly golden, but not dry. Let cool for at least 1½ hours.
ALLERGY FRIENDLY PUMPKIN BARS | EATING WITH FOOD ALLERGIES
From eatingwithfoodallergies.com
5/5 (1)Total Time 40 minsCategory DessertCalories 174 per serving
- In a small bowl, whisk together the flax seed meal and warm water. Set aside for a few minutes until the mixture thickens. In a mixing bowl, cream together the pumpkin puree, applesauce, oil, flax seed and water mixture and sugar. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Add the flour mixture to the pumpkin mixture and beat with mixer until well blended.
THE BEST PUMPKIN BARS I’VE EVER HAD RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 1 hr 45 minsServings 24Calories 286 per serving
PUMPKIN BARS - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
4.9/5 (12)Total Time 35 minsCategory Dessert RecipesCalories 374 per serving
PUMPKIN BARS RECIPE - FOOD.COM
From food.com
5/5 (7)Total Time 35 minsCategory Bar CookieCalories 134 per serving
PUMPKIN MAGIC BARS - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
3.6/5 (13)Category DessertCuisine AmercianTotal Time 40 mins
PUMPKIN COOKIE DOUGH BARS - HOLISTICFOODIE.COM
From holisticfoodie.com
Cuisine AmericanCategory BakingServings 12Total Time 2 hrs
BEST PUMPKIN RECIPES - I HEART NAPTIME
From iheartnaptime.net
Reviews 3Estimated Reading Time 8 mins
SOFT KETO PUMPKIN BARS | CREAM CHEESE FROSTING - KETOCONNECT
From ketoconnect.net
4.1/5 (69)Category DessertAuthor Matt GaedkeCalories 319 per serving
HOMEMADE PUMPKIN PROTEIN BARS | FOOD FAITH FITNESS
From foodfaithfitness.com
Reviews 107Estimated Reading Time 4 mins
THE BEST PUMPKIN PIE BARS WITH STREUSEL - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.8/5 (5)Total Time 1 hr 15 minsCategory DessertCalories 516 per serving
BEST PUMPKIN BARS RECIPE - COOKING CLASSY
From cookingclassy.com
5/5 (6)Total Time 2 hrs 50 minsCategory DessertCalories 339 per serving
GLUTEN-FREE PUMPKIN BARS (BEST RECIPE!) - MEANINGFUL EATS
From meaningfuleats.com
5/5 (23)Calories 173 per servingCategory Dessert
SPICED PUMPKIN BARS WITH WHIPPED CREAM CHEESE FROSTING ...
From foodtalkdaily.com
Servings 1Total Time 50 mins
EASY NO-BAKE PUMPKIN & DARK CHOCOLATE GRANOLA BARS
From foodnetwork.ca
EASY PUMPKIN BARS | PICK FRESH FOODS
From pickfreshfoods.com
PUMPKIN BARS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BEST NO-BAKE PUMPKIN CHIFFON BARS RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
PUMPKIN CHEESECAKE BARS RECIPE-HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
RECIPES PUMPKIN BARS CREAM CHEESE FROSTING - ALL ...
From therecipes.info
PUMPKIN BARS WITH CHOCOLATE CHIPS | FOODTALK
From foodtalkdaily.com
PUMPKIN BARS - COOK'N IS FUN - FOOD RECIPES, DESSERT ...
From piarecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love