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 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
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 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.
COLONIAL PUMPKIN BARS WITH CREAM CHEESE FROSTING
Make and share this Colonial Pumpkin Bars With Cream Cheese Frosting recipe from Food.com.
Provided by QueenJellyBean
Categories Bar Cookie
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar together. Blend in pumpkin and eggs. Mix in remaining ingredients.
- Spread in a greased 10x15 pan.
- Bake in a preheated 350 degree oven for 25-35 minutes.
- When cooled, frost with cream cheese frosting.
- For frosting.
- Blend cream cheese and butter until well blended. Gradually add powdered sugar and beat until smooth. Blend in vanilla. Frost bars with frosting when they are cooled.
EASY PUMPKIN BARS WITH CREAM CHEESE FROSTING
Delicious and easy Pumpkin Bars With Cream Cheese Frosting are a fantastic fall dessert! The perfect cross between a pumpkin cake, pumpkin pie and pumpkin brownies!
Provided by Christi Johnstone
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine pumpkin, sugar, eggs and oil with an electric mixer until well combined.
- Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt to the wet ingredients and mix by hand until just combined.
- Pour batter into a 9x13" baking pan that has been sprayed with non-stick cooking spray.
- Bake for approximately 30-40 minutes. Bars should be starting to set up, but remember this is more like a brownie than a cake, it should seem a bit undercooked in the center, but not still be wet.
- Remove from oven and allow to cool completely on a wire cooling rack.
Nutrition Facts : Calories 261 kcal, Carbohydrate 44 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 279 mg, Fiber 2 g, Sugar 32 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 W/CREAM CHEESE FROSTING
Make and share this Pumpkin Bars W/Cream Cheese Frosting recipe from Food.com.
Provided by J C9648
Categories Bar Cookie
Time 50m
Yield 48 bars, 48 serving(s)
Number Of Ingredients 14
Steps:
- PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
- Stir in the eggs, pumpkin, and oil till combined.
- Spread batter in an ungreased 15x10x1-inch baking pan.
- Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
- Cool for 2 hours on a wire rack.
- MUST COOL BEFORE SPREADING ON FROSTING.
- FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
- Gradually add powdered sugar, beating well to reach spreading consistency.
- Spread ontop of bars.
- BEST WHEN SERVED REALLY CHILLED!
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
PUMPKIN BARS
These yummy bars are a lightly spiced pumpkin dessert with cream cheese icing that's perfect for fall and Thanksgiving. This recipe calls for pureed pumpkin, flour, sugar, vanilla and cream cheese. You'll get requests for these bars all fall long.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 °F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
- Let cool completely before frosting.
- Cut into bars.
- To make the icing:
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
- Spread on cooled pumpkin bars.
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Classic pumpkin bars that are super soft and moist and spread with a thick layer of tangy cream cheese frosting.
Provided by Mary
Categories Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F and grease a 9 x 13-inch baking pan. In a large bowl, beat together the eggs, sugar, oil, and pumpkin until well combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet and gently stir until well combined. Bake for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
- Beat the cream cheese and butter on high until smooth. Beat in the powdered sugar, vanilla, and salt until smooth. Do not over-beat. Spread on top of completely cooled bars. Cut into bars.
Nutrition Facts : ServingSize 1 piece, Calories 241 kcal, Carbohydrate 37 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 242 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 4 g
PUMPKIN BARS WITH VEGAN CREAM CHEESE FROSTING
Make and share this Pumpkin Bars With Vegan Cream Cheese Frosting recipe from Food.com.
Provided by T_Wise
Categories Bar Cookie
Time 47m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- In a medium bowl, mix soy yogurt, sugar, pumpkin, and oil with electric mixer.
- In a small bowl, sift together dry ingredients and add to the wet mixture.
- Spread batter evenly in a small 9x5 pan and bake 25 to 30 minutes or until done.
- For frosting, blend cream cheese,margarine, shortening, and vanilla. Then add powdered sugar about 1/4 Celsius at a time.
- Frost bars after completely cool and enjoy.
Nutrition Facts : Calories 338, Fat 12.6, SaturatedFat 1.6, Sodium 197.8, Carbohydrate 55.8, Fiber 0.7, Sugar 42.2, Protein 1.8
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