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.
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.
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Beautiful moist pumpkin cake with cream cheese frosting! A very easy, very forgiving recipe. Make these as bars using a larger pan, or more cake-like as I have!
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F / 180C, all oven types.
- Spray and line a large pan around 9 x 13" / 22 x 33cm with baking paper with overhang. (Note 3)
- In a large bowl, whisk together the eggs, sugar, oil and pumpkin.
- Add remaining ingredients and mix well.
- Spread into prepared pan. Bake for 25 minutes.
- Cool for 10 minutes before turning out onto cooling rack. Frost with cream cheese frosting.
Nutrition Facts : ServingSize 116 g, Calories 431 kcal, Carbohydrate 52.3 g, Protein 3.4 g, Fat 24.3 g, SaturatedFat 10.2 g, Cholesterol 67 mg, Sodium 348 mg, Fiber 1 g, Sugar 41 g
PUMPKIN BANANA CAKE BARS
Super moist gluten free pumpkin banana bread bars are made with warm autumn spices. The perfect recipe for an easy pumpkin treat!
Provided by Lindsay Grimes Freedman
Categories dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350F.
- In a large bowl, mash the bananas.
- Add the pumpkin puree, eggs, coconut sugar, agave nectar, and vanilla to the bowl and whisk to combine.
- Add the almond flour, arrowroot four, baking powder, pumpkin pie spice, cinnamon, ginger, and salt to the bowl.
- Whisk until combined.
- Line a 9×9 square pan with parchment paper.
- Pour the batter into the pan and spread into the corners and edges in an even layer.
- Bake for 30 minutes.
- Allow the bars to cool for 10 minutes before removing from the pan and slicing them into 16 bars.
- If topping with a dollop of whipped cream or cream cheese frosting, allow the bars to cool completely. If you add a topping before they are completely cooled, the whipped cream will melt.
- Sprinkle with some additional pumpkin pie spice or cinnamon and enjoy!
Nutrition Facts : ServingSize 1 bar, Calories 85 calories, Sugar 10.3g, Sodium 88mg, Fat 2.6g, SaturatedFat 0.4g, UnsaturatedFat 0g, TransFat 0g, Carbohydrate 14.2g, Fiber 1.5g, Protein 2.2g, Cholesterol 31mg
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
PUMPKIN BARS WITH YELLOW CAKE MIX
Steps:
- Preheat oven to 350 degrees. Grease and flour 13 x 9-inch pan. Remove 1 cup cake mix and reserve.
- In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into pan.
- In large bowl, lightly beat remaining eggs. Stir in pumpkin, 1/2 cup sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture.
- To the remaining 1 cup cake mix, add 1/2 cup sugar, walnuts and 1/4 cup butter. Mix until crumbly and sprinkle over pumpkin mixture.
- Bake at 350F 50 to 60 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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.
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 LATTE CAKE BARS
This is a yummy cake made in a 9 x 13 pan, great for any time of year. The cream cheese layer on top give it a rich and delicious frosting-like topping with the added crunch of healthy walnuts. I found this recipe in a coffee recipe pamphlet.
Provided by Pam-I-Am
Categories Dessert
Time 1h25m
Yield 24 Bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Lightly spray the 9 x 13 baking pan with cooking spray.
- In a large bowl, stir together cake mix, pumpkin, cooled doffee and egg. Spread mixture into baking pan.
- In a medium mixing bowl, beat together the softened cream cheese and sugar until fluffy. Add the egg and cooled down coffee. Beat until smooth. Spread the cream cheese mixture ove rthe cake batter.
- Sprinkle the oatmeal packet and walnuts over the cream cheese toping.
- Bake in preheated oven for 15 minutes and then reduce the heat to 325 F and continue baking for 45 to 50 minutes.
- Remove from oven and let cool completely before cutting into bars.
Nutrition Facts : Calories 199.4, Fat 10.7, SaturatedFat 4.9, Cholesterol 37.1, Sodium 208.5, Carbohydrate 23.4, Fiber 0.7, Sugar 15.1, Protein 3.4
PUMPKIN CHEESECAKE BARS
Pumpkin Cheesecake Bars start with a graham cracker crust filled with a cheesecake layer and topped with homemade whipped cream, each part flavored with pumpkin spice!
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 5h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F degrees and spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Nutrition Facts : Calories 485 kcal, ServingSize 1 serving
PUMPKIN CAKE BARS
Make and share this Pumpkin Cake Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 35m
Yield 48 bars
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients.
- Add oil, pumpkin and eggs; beat 1 minute at medium speed of electric mixer.
- Spoon batter into a greased 15x10x1 inch jellyroll pan.
- Bake at 350 degrees for 20 to 25 minutes.
- Cool completely; frost with Fluffy cream cheese frosting.
- Cut into bars.
- Fluffy cream cheese frosting: Beat cream cheese and margarine until light and fluffy; add orange juice and vanilla and mix well.
- Gradually add powdered sugar, mixing until light and fluffy.
Nutrition Facts : Calories 125.3, Fat 5.9, SaturatedFat 1.2, Cholesterol 19.6, Sodium 93.5, Carbohydrate 17.2, Fiber 0.2, Sugar 12.8, Protein 1.3
More about "pumpkin cake bars food"
EASY PUMPKIN BARS RECIPE - W/ EASY CREAM CHEESE FROSTING
From showmetheyummy.com
4.7/5 (24)Total Time 55 minsCategory DessertCalories 328 per serving
BEST CHEESECAKE PUMPKIN BARS - EASY CHEESECAKE PUMPKIN ...
From delish.com
5/5 (16)Total Time 1 hr 15 mins
- Make the cream cheese topping: Microwave cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring
- to 350º. Butter a 9"-x-13" pan and line with parchment, leaving a 2" overhang.In a small bowl, whisk flour,
THE BEST PUMPKIN CAKE BARS - THE COUNTRY COOK
From thecountrycook.net
Ratings 2Category DessertServings 15Total Time 1 hr 40 mins
- Preheat oven to 350F degrees. Spray a 10"x15" jelly roll pan with non-stick cooking spray and set aside. I like the nonstick spray that has flour in it.
PUMPKIN ANGEL FOOD CAKE BARS - KRISTY DENNEY
From boysahoy.com
5/5 (1)
PUMPKIN CAKE BARS - TASTY KITCHEN
From tastykitchen.com
5/5
PUMPKIN CAKE OR BARS - UNL FOOD
From food.unl.edu
10 BEST PUMPKIN BARS WITH YELLOW CAKE MIX RECIPES - YUMMLY
From yummly.com
PUMPKIN CAKE BARS WITH CINNAMON ICING | FOOD RENEGADE
From foodrenegade.com
PUMPKIN CHEESECAKE BARS – RECIPE FROM ... - YUMMIEST FOOD
From yummiestfood.com
PUMPKIN BARS - DINNER AT THE ZOO
From dinneratthezoo.com
4.9/5 (15)Calories 257 per servingCategory Dessert
- Preheat the oven to 350 degrees F. Line a 10”x15” pan with parchment paper, then coat the pan with cooking spray.
- Place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder in a large bowl. Stir to combine.
- Add the vanilla extract, eggs, vegetable oil and pumpkin puree to the bowl. Stir until just combined.
PUMPKIN BARS WITH CREAM CHEESE FROSTING - THE CREATIVE BITE
From thecreativebite.com
4.5/5 (34)Total Time 45 minsCategory DessertsCalories 463 per serving
PALEO PUMPKIN CAKE BARS - FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (1)Category DessertCuisine AmericanTotal Time 50 mins
- Preheat your oven to 350 degrees and line an 8x8 inch panwith parchment paper, leaving a small overhang up the sides of the pan. Rub any exposed edges of the pan lightly with coconut oil.
- In a large bowl, using an electric hand mixer, beat together the pumpkin and coconut sugar until well combined. Add in the egg, egg yolk and vanilla extract and beat until smooth, scraping down the sides as necessary.
- Add the almond meal, coconut flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice into the bowl and stir until well combined, and smooth.
- Pour the batter into the prepared pan and let stand for 5 minutes to allow the coconut flour to begin absorbing the moisture.
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.
THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (145)Category Cake
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- 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 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
EASY PUMPKIN BARS RECIPE {SHEET CAKE WITH CREAM CHEESE ...
From tastesoflizzyt.com
Reviews 2Category DessertServings 24Total Time 40 mins
- In a bowl, use a hand mixer to cream together the cream cheese and butter. Add the sugar, vanilla and milk. Mix until smooth.
HAZELNUT PALEO PUMPKIN CAKE BARS - FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (13)Total Time 40 minsCategory DessertCalories 109 per serving
- Preheat your oven to 350 degrees and line the bottom of an 8x8 inch pan with parchment, rubbing the exposed sides with coconut oil.
- In a large bowl, using an electric hand mixer, beat together the pumpkin and coconut sugar until combined. Add in the egg, egg yolk and vanilla extract and beat until combined, scraping the sides of the bowl as needed.
- Add the hazelnut flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt into the bowl and stir until well combined. Finally, stir in 1/4 cup of the chocolate chunks. Let the bowl stand for 5 minutes so the coconut flour can begin to absorb the moisture.
- Scoop into the prepared pan and spread out evenly. Place the remaining chocolate chunks on top, lightly pressing them into the batter.
PUMPKIN CAKE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.4/5 (8)Category DessertCuisine AmericanTotal Time 45 mins
- 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, pumpkin pie spice, 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.
- For a thick cake-like bar: Spread the batter into a greased 13 by 9-inch baking dish. Bake for 35-40 minutes. Test the center with a toothpick to check for doneness. For a thinner bar: Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.
PUMPKIN CAKE WITH CREAM CHEESE FROSTING (SO EASY ...
From averiecooks.com
4.4/5 (139)Total Time 2 hrs 15 minsCategory Cakes & CupcakesCalories 413 per serving
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
BEST PUMPKIN BARS WITH RECIPE - HOW TO MAKE PUMPKIN BARS ...
From delish.com
4.2/5 (5)Category Dessert
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3 INGREDIENT NO BAKE PUMPKIN BARS (KETO, LOW CARB ...
From kirbiecravings.com
5/5 (5)Total Time 10 minsCategory DessertCalories 41 per serving
- In a large bowl, add pumpkin and powdered erythritol. Mix until evenly and completely combined. Taste and add more sweetener if desired. If using pumpkin pie spice, add it at this time also.
- Stir in cocout flour until your batter becomes very thick, like a very moist cake. You may need a little more coconut flour to reach your desired consistency. Spread batter into prepared pan, pressing down to compact the batter.
- To make the frosting, add powdered erythritol and heavy cream to a small bowl and whisk until evenly combined. Add a little water at a time until frosting reaches desired thickness.
PUMPKIN CAKE BARS WITH CREAM CHEESE FROSTING | KING …
From kingarthurbaking.com
4.7/5 (87)Total Time 1 hr 40 minsServings 48Calories 170 per serving
- Preheat the oven to 350°F., To make the cake: Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment.
- Note: to make these bars in a 9" x 13" pan, see "tips," below. , Beat the oil and the sugars together until well blended., Beat in the eggs, then the pumpkin purée., Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine., Stir in the nuts and raisins/ginger., Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean., Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment., To make the frosting: Beat the cream cheese and butter together., Beat in the maple syrup, then mix in the confectioners' sugar and salt.
- Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable., Frost the bars and sprinkle with the toasted walnuts.
THE VERY BEST PUMPKIN PIE CAKE BARS IN THE AIR FRYER ...
From fabulesslyfrugal.com
Cuisine AmericanCategory Dessert, DessertsServings 4Total Time 40 mins
PUMPKIN BARS WITH CREAM CHEESE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
3.1/5 (21)Total Time 40 minsCategory Desserts
PUMPKIN CAKE BARS | HEINEN'S GROCERY STORE
From heinens.com
Servings 12Estimated Reading Time 2 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
10 BEST PUMPKIN BARS WITH CAKE MIX RECIPES - FOOD NEWS
From foodnewsnews.com
PUMPKIN CAKE RECIPES | LIBBY'S® - VERY BEST BAKING
From verybestbaking.com
WHOLEFOOD PUMPKIN CAKE BARS – THE RAW SCULLERY
From therawscullerycom.wordpress.com
HEALTHY 3-INGREDIENT PUMPKIN CAKE BARS RECIPE
From crecipe.com
PUMPKIN CAKE BARS WITH CREAM CHEESE FROSTING | KING ARTHUR ...
From kingarthurbaking.com
10 BEST PUMPKIN BARS WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
PUMPKIN CAKE BARS : COOKINGRECIPESDAILY
From reddit.com
PUMPKIN CAKE BARS RECIPES
From tfrecipes.com
PUMPKIN BAR RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN CAKE RECIPES | ALLRECIPES
From allrecipes.com
THE PIONEER WOMAN PUMPKIN BARS RECIPES
From tfrecipes.com
PUMPKIN RAISIN BARS - SUN-MAID
From sunmaid.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