Pumpkin Latte Cake Bars Food

PUMPKIN CAKE BARS WITH CREAM CHEESE FROSTING!

Steps:

• Preheat oven to 350°F.
• Grease and flour one glass 9 x 13 inch pan.
• In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
• Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
• Spread into prepared pan.
• Bake at 350° for 25 to 30 minutes.
• Remove from oven and allow to cool.
• For the frosting: beat together the cream cheese, butter and confectioner's sugar.
• Evenly spread over bars after they have cooled.

PUMPKIN SPICE LATTE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
• Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
• Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
• Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
• Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
• Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

PUMPKIN SPICE LATTE

Steps:

• Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
• Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

PUMPKIN-SPICE-LATTE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
• Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
• Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

PUMPKIN SPICED LATTE CAKE

Steps:

• Put the pumpkin or squash in a microwaveable container with a splash of water, cover with a lid and microwave on high for 5-8 mins until soft. Mash with a fork and leave to cool. Alternatively, cover and bake at 180C/160C fan/gas 4 for 30 mins, then mash.
• If the oven isn't already on, heat to 180C/160C fan/gas 4. Brush a 900g loaf tin with melted butter and line with a strip of baking parchment, leave some overhanging either end to help you lift out the cake later.
• Whisk the butter, eggs, yogurt, vanilla and coffee together in a jug. Put the sugar, flour, cinnamon, ginger and a generous grating of nutmeg in a large bowl and mix together. Use your fingers to break up any lumps of sugar, shaking the bowl a few times to bring them to the surface. Add the liquid ingredients and the mashed pumpkin to the dry ingredients and mix until there are no floury streaks remaining.
• Pour into the prepared tin and bake for 1 hr, until a skewer inserted into the centre of the cake comes out clean. If any wet crumbs cling to the skewer, return to the oven for another 5-10 mins, then check again. Leave to cool for 15 mins in the tin, then lift onto a wire rack and leave to cool completely.
• Toast the pumpkin seeds in a dry pan for a few minutes, shaking every now and then, until browned and popping. Tip onto a plate to cool.
• Whisk the cream, mascarpone and icing sugar together in a bowl until thick - be careful not to overbeat or the icing will go runny. If it looks too soft, chill for 30 mins. Spread the icing over the cake, dust with a pinch of cinnamon and scatter over the pumpkin seeds.

PUMPKIN CAKE BARS

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.

PUMPKIN LATTE CAKE BARS

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.