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.
SOUR CREAM PUMPKIN CAKE
The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.
SOUR CREAM PUMPKIN BREAD
I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!
Provided by Sharon123
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
- Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
- Variation:.
- Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
- You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!
SOUR CREAM PUMPKIN BARS
This recipe is from Midwest Living. When I made this I just used all purpose flour instead of all purpose and wheat. Hope you enjoy.
Provided by Queen Dana
Categories Bar Cookie
Time 25m
Yield 48 bars
Number Of Ingredients 15
Steps:
- Grease a 15x10x1-inch baking pan; set aside.
- In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.
- Spread mixture evenly into prepared baking pan. Bake in a 350° oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack.
- Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars.
- Browned Butter Frosting:.
- In a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup.
Nutrition Facts : Calories 83.7, Fat 4.4, SaturatedFat 1.8, Cholesterol 15.1, Sodium 60.9, Carbohydrate 10.4, Fiber 0.6, Sugar 5.9, Protein 1.2
SOUR CREAM PUMPKIN COFFEE CAKE
Make and share this Sour Cream Pumpkin Coffee Cake recipe from Food.com.
Provided by Samantha in Ut
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a 9x13 pan spread half of batter then top with half of streusel mix add the pumpkin mix and top with remaining batter. Top with the rest of streusel. Bake 350 30min.
Nutrition Facts : Calories 695.1, Fat 36.8, SaturatedFat 14.4, Cholesterol 148.9, Sodium 539, Carbohydrate 84.2, Fiber 2.9, Sugar 53.6, Protein 10.7
PUMPKIN SOUR CREAM PIE
Sounds like a strange combo, but this is the creamiest pumkin pie you will ever taste! Recipe is from Byerly's. I have made this pie every Thanksgiving for the last 6 years.
Provided by Deb Petrill
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pie crust according to pkg directions.
- Place in 9" pie plate; flute edge.
- In large bowl, whisk eggs blending in the next 7 ingredients.
- Pour into pastry shell.
- Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
- Cover edge of crust with foil after first 20 minutes of baking.
- Cool.
- Whip cream, sourcream, sugar, ginger until stiff.
- Refrigerate, covered.
- Serve with Ginger Whipped Cream
Nutrition Facts : Calories 391.7, Fat 24.2, SaturatedFat 13.1, Cholesterol 107.6, Sodium 226.3, Carbohydrate 41.3, Fiber 0.5, Sugar 28.9, Protein 4.4
CREAM CHEESE PUMPKIN BARS
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.
Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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SOUR CREAM PUMPKIN BARS - BETTER HOMES & GARDENS
From bhg.com
Servings 48Calories 130 per servingTotal Time 25 mins
- In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.
- Spread mixture evenly into prepared baking pan. Bake in a 350 degrees F oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack.
- Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars. Makes 48 bars.
PUMPKIN SOUR CREAM CRUMB BARS - SMELLS LIKE HOME
From smells-like-home.com
5/5 (1)Category Brownies | BarsCuisine AmericanTotal Time 1 hr 30 mins
- To make the topping: Melt the butter in a medium bowl in the microwave. Whisk in the sugars, cinnamon, and salt to combine. Stir in the flour with a rubber spatula until the mixture resembles a thick, cohesive dough; set aside to cool to room temperature for 10 to 15 minutes while you make the bars.
- To make the bars: Adjust an oven rack to upper-middle position and heat oven to 325° F. Line an 9-inch square baking pan with aluminum foil and spray the foil with cooking/baking spray.
- In bowl of standing mixer fitted with the paddle attachment, mix the flour, pumpkin pie spice, sugars, baking soda, baking powder and salt on low speed to combine. With mixer running at low speed, add the butter one piece at a time, continuing to beat until the mixture resembles moist crumbs, with no visible butter chunks remaining, about 1 to 2 minutes. Add the egg, pumpkin puree, sour cream, and vanilla; beat on medium-high speed until light and fluffy, about 1 minute, scraping down the sides of the bowl as needed.
- Pour the batter into the prepared baking pan and even out the top with a rubber spatula. With your fingers, break apart crumb topping into large pea-sized pieces and spread them out in even layer over batter, beginning with edges and then working toward center. This will prevent the bars from sinking in the center from too much weight.
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