Pumpkin Blondie Cake Mix Bars Food

PUMPKIN BLONDIE CAKE-MIX BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, mix Bar ingredients with spoon until well blended. Spread in pan.
• Bake 24 to 28 minutes or until light brown and toothpick inserted in center comes out clean. Cool completely, at least 45 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle with fork over top of bar. Let stand about 30 minutes or until set. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.

EASY PUMPKIN BLONDIES

Steps:

• In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.
• Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
• In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.
• Evenly mix in the flour until incorporated.
• Stir in the white chips.
• Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
• Allow the blondies to cool completely before slicing into bars.

PUMPKIN BLONDIES

Steps:

• Mix together all ingredients except chocolate chips. Then fold those in at the end.
• Preheat oven to 350 degrees.
• Spray an 8x8 square pan with non stick spray and pour batter inside.
• Bake for 25 minutes until edges are stiffening and middle is not jiggly anymore but still soft. If you want more of a cakey blondie then bake for 28 minutes.
• Allow to cool completely in the pan in order to stiffen up but still remain soft.
• Once cooled, slice into pieces.

PUMPKIN BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.
• Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
• Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.
• Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.
• Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.

PUMPKIN BARS FROM A CAKE MIX

Steps:

• Preheat oven to 350.
• In large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes.
• Pour batter into 15x8 inch jelly roll pan that has been sprayed with vegetable cooking spray.
• Bake for 23 minutes.
• When bars are cool and just prior to serving, frost bars with glaze.
• Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on.
• Unfrosted bars can easily be frozen for later use.

CAKE MIX BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
• In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
• Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
• Cut into 16 bars. Store extras in an airtight container at room temperature.

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS

Steps:

• Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
• Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
• To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.