PUMPKIN PIE BARS
Combine a crunchy oat-nut crust, cream cheese in the filling and sweet crumbs for Pumpkin Pie Bars on a new level. Pumpkin Pie Bars are great for potlucks.
Provided by My Food and Family
Categories Football Party Center
Time 55m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
- Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust. Sprinkle with reserved oat mixture.
- Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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 APPLE PROTEIN BARS
Freeze these bars in individual snack size bags and grab one on your way to the gym to have as a snack after a good workout! Be sure to use canned pumpkin, not pumpkin pie filling which has extra sugar added to it.
Yield 12 Servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat an 8x8 baking pan with cooking spray. (function() { var a="",b=[ "adid=ada-foodhub-3-662788087", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts :
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
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 BARS (REDUCED SUGAR)
I have served these bars to my best friend and her daughter, neither of whom need reduced-sugar foods; they both said they were great. And they smell very good while baking.
Provided by TigerJo
Categories Bar Cookie
Time 37m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; spray an 11x13 (jelly roll) pan with non stick pan spray.
- Place eggs, sweetener, sugar, oil, and pumpkin in a large mixing bowl and beat at medium speed until smooth, set aside.
- In a medium bowl, stir flour, cinnamon, baking powder, baking soda, and salt together to blend, then add to creamed mixture; mix at medium speed until creamy again; spread batter in the 11x14 pan and bake for 25 minutes or until a cake tester comes out clean from the center of the pan.
- Place pan on a wire rack and cool to room temperature; cut four by six.
- You may serve with low-sugar pudding or low-sugar whipped topping, if desired.
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4.2/5 (76)Total Time 55 minsCategory Dessert, SnackCalories 51 per serving
- Preheat your oven to 325 and prep a rimmed baking sheet for nonstick. I use parchment paper.
- In a medium bowl, whisk or sift together the flour, baking powder, baking soda, and ground cinnamon. Set this bowl aside
- Next, in a mixing bowl, blend together the sugar alternative, oil, and pumpkin puree. Then add the vanilla and then the eggs, one at a time, gently stirring between additions.For the next step, we will add the flour mixture from the first bowl to the mixing bowl. Do this by adding half of the mixture mix for five to ten seconds and the add the remaining.
- Bake this for 30-35 minutes or until the edges begin to brown. Allow this to cool before adding frosting.
HEALTHY PUMPKIN BARS RECIPE - YUMMY TODDLER FOOD
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4.9/5 (18)Calories 97 per servingCategory Snack
- Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan.
- Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
PUMPKIN SPICE BARS - EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
4/5 (4)Estimated Reading Time 2 minsCategory Bar Cookies
- In a medium bowl, combine sugar and egg. Stir in pumpkin and oil, mixing until well blended. Stir in carrot and nuts. Add pumpkin mixture all at once to flour mixture, stirring until combined. Spoon batter into prepared baking dish, spreading evenly.
- Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
LIGHTENED UP PUMPKIN SPICE BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (4)Estimated Reading Time 3 minsCategory BarsTotal Time 1 hr 45 mins
- Preheat oven to 350°F (177°C). Line an 8×8-inch square baking pan with parchment paper or spray with nonstick spray. Set aside.
- In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
- Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.
FROSTED PUMPKIN PIE BARS (LOW SUGAR, PALEO) - OATMEAL WITH ...
From oatmealwithafork.com
4.5/5 (2)Total Time 55 minsCategory DessertCalories 79 per serving
- Whisk the dry ingredients (flour, baking powder, salt, spices, stevia) in a small bowl until lumps are little to none.
LOW CARB HEALTHY PUMPKIN BARS WITH CREAM CHEESE FROSTING
From wholesomeyum.com
4.8/5 (167)Total Time 30 minsCategory DessertCalories 139 per serving
- 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.
- In another bowl, stir together the almond flour, Besti, baking powder, pumpkin pie spice, and salt.
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.
PUMPKIN BARS - SUGAR SPUN RUN
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- Preheat your oven to 350F (175C) and line a 13x9 baking pan** with parchment paper (or grease and flour the sides and bottom of the pan).
- Combine butter, sugar, and brown in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Add egg yolks and vanilla extract and stir until batter is smooth and all ingredients are well-combined.
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- Whisk wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
- In a separate bowl, whisk the eggs with the pumpkin puree until smooth. Whisk in the maple syrup and olive oil until evenly distributed and smooth.
- Pour the wet ingredients into the dry ingredients and mix until just barely combined. Some lumps are okay.
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- Preheat oven to 350°F. Spray a 8x8 baking dish with non-stick spray or line with parchment paper.
- Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.
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KETO PUMPKIN BARS WITH CHOCOLATE CHIPS RECIPE - LOW CARB YUM
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Ratings 16Calories 311 per servingCategory Dessert, Snack
- In large mixing bowl, cream the butter and half the sweetener together. Then beat in egg and vanilla. Add the pumpkin and mix well.
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EASY KETO PUMPKIN BARS - PERFECT KETO
From perfectketo.com
Estimated Reading Time 4 minsCalories 243 per servingTotal Time 45 mins
- Preheat the oven to 350° F and coat a 9×13 pan with cooking spray or line with parchment paper. Set aside.
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- Fold in ¼ cup chocolate chips with a spatula if desired. Pour batter into the prepared pan. Sprinkle remaining ¼ cup chocolate chips over the top of the batter.
- Bake for 30-35 minutes just until the edges turn golden brown. Remove from the oven and let cool slightly to room temperature before serving.
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Category DessertCalories 197 per servingTotal Time 7 hrs 15 mins
- Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving a slight overhang. Set aside.
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- Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. Remove from oven and allow to cool slightly.
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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.
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From baketheneat.com
Reviews 34Category BreakfastCuisine AmericanTotal Time 30 mins
- Preheat your oven to 220C/425F/Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
- In a large mixing bowl add in the oats, flour, sugar, baking powder, baking soda salt & spices. Whisk it all together until well combined. Then place to one side.
- In a large jug or another mixing bowl combine the oil, milk, eggs, vanilla extract, pumpkin puree and mashed banana. Vigorously mix everything together until well combined.
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From ifoodreal.com
4.8/5 (8)Total Time 1 hr 30 minsCategory DessertCalories 198 per serving
- In a large mixing bowl, combine almond meal or flour, whole wheat flour, oil, milk, maple syrup, baking powder and salt. Mix with spatula continuing with your hands until a ball of dough forms. If necessary, add more almond milk or flour, use your judgement.
- On a flat surface, roll out the crust until it's large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.
- Transfer crust into the pie dish and mould to fit using your hands. Cut excess dough with kitchen scissors or knife, and make nice edges with a fork.
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From thebigmansworld.com
5/5 (40)Calories 113 per servingCategory Dessert
- In a microwave-safe bowl or stovetop, combine your almond butter and maple syrup and heat until melted. Whisk together.
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25 BEST & WORST LOW-SUGAR PROTEIN BARS - EAT THIS NOT THAT
From eatthis.com
Author Olivia Tarantino
- Best Overall: RXBar Chocolate Sea Salt. 1 bar (52 g): 210 calories, 9 g fat (2 g saturated fat), 240 mg sodium, 24 g carbs (5 g fiber, 13 g sugar), 12 g protein.
- Best Tasting: KIND Protein, Crunchy Peanut Butter. 1 bar (50 g): 250 calories, 18 g fat (4 g saturated fat), 140 mg sodium, 17 g carbs (5 g fiber, 8 g sugar), 12 g protein.
- Best for Muscle Gain: ALOHA Chocolate Chip Cookie Dough Plant-Based Protein. 1 bar (56 g): 220 calories, 10 g fat (3 g saturated fat), 95 mg sodium, 25 g carbs (14 g fiber, 4 g sugar), 14 g protein.
- Best Vegan: GoMacro Macrobar Protein Paradise, Cashew Caramel. 1 bar (60 g): 260 calories, 11 g fat (2 g saturated fat), 35 mg sodium, 30 g carbs (1 g fiber, 10 g sugar), 11 g protein.
- Best for Weight Loss: Primal Kitchen Almond Spice. 1 bar (38 g): 200 calories, 16 g fat (8 g saturated fat), 115 mg sodium, 9 g carbs (2 g fiber, 2 g sugar), 8 g protein.
- Best Whole Ingredients: ThinkThin Protein & Superfruit Bar, Coconut Almond Chia. 1 bar (62 g): 260 calories, 12 g fat (7 g saturated fat), 115 mg sodium, 31 g carbs (10 g fiber, 9 g sugar), 10 g protein.
- Best Meat Bar: Mighty Bar Grassfed Organic Beef, Cranberry & Sunflower Seed. 1 bar (28 g): 70 calories, 3.5 g fat (1.5 g saturated fat), 280 mg sodium, 4 g carbs (0 g fiber, 3 g sugar), 8 g protein.
- Best for Men: Clif Bar Whey Protein Salted Caramel Cashew. 1 bar (56 g): 250 calories, 11 g fat (3.5 g saturated fat), 200 mg sodium, 25 g carbs (3 g fiber, 5 g sugar), 14 g protein.
- Best for women: Health Warrior Organic Pumpkin Seed Bars. 1 bar (36 g): 180 calories, 12 g fat (2.5 g saturated fat), 40 mg sodium, 12 g carbs (2 g fiber, 7 g sugar), 8 g protein.
- Best Paleo Protein Bar: EPIC Bar Smoked Maple Bacon. 1 bar (43 g): 150 calories, 10 g fat (4 g saturated fat), 590 mg sodium, 7 g carbs (<1 g fiber, 5 g sugar), 8 g protein.
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