Spiced Pumpkin Bars Food

SPICY PUMPKIN BARS

Steps:

• Heat oven to 350°F.
• Combine all bar ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
• Pour batter into greased 15x10x1-inch baking pan. Bake 25-35 minutes or until bar springs back when touched lightly in center. Cool completely.
• Combine powdered sugar, butter and vanilla in bowl. Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency. Stir in pecans. Frost cooled bars. Cut into bars.

SPICY PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.
• To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.
• Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.

SPICED PUMPKIN BARS

Steps:

• In a large bowl, combine the dry ingredients. In a small bowl, combine the eggs, pumpkin and applesauce. Stir into the dry ingredients., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned (do not overbake). Cool on a wire rack before cutting. Dust with confectioners' sugar if desired.

SPICED PUMPKIN BARS

Steps:

• Preheat oven to 350°F.
• In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt; set aside.
• In a large mixing bowl beat together eggs, pumpkin, sugar and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
• Spread batter into an ungreased 15x10x1 baking pan.
• Bake in 350 F oven for 25-30 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool completely in a pan on a wire rack.
• In a medium mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar, beating until smooth.
• Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refridgerator up to 3 days.

HARVEST PUMPKIN-SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

LOLA'S SPICED PUMPKIN BARS

Steps:

• Preheat the oven to 350 degrees.
• Using an electric mixer , mix the eggs, oil, sugar, and pumpkin together until smooth.
• In another bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, cloves, allspice, and ginger together.
• Add the dry ingredients to the wet ingredients and continue beating until combined.
• spray a 13 x 9-inch pan. Pour the batter into the pan and smooth it until it is level. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the pan on a wire rack. Frost the cake.
• To make the frosting:.
• Beat the butter in a small bowl until it is fluffy. Add the zest. Gradually add the powdered sugar.
• Beat in enough milk to reach the desired spreading consistency.
• Cut it into bars to serve.

SPICED PUMPKIN-APPLESAUCE BARS

Steps:

• set oven to 350 degrees.
• set oven rack to second lowest position.
• grease a 15x10 baking sheet.
• in a bowl, sift all dry ingredients.
• in another bowl, combine eggs, pumpkin and applesauce; mix well.
• stir into the dry ingredients.
• spread into prepared baking sheet.
• bake for 20-25 minutes or until lightly browned.
• cool, sprinkle with icing sugar.
• cut into bars.

PUMPKIN SPICE BARS

Steps:

• Preheat oven to 350°F degrees.
• Grease a jelly roll pan (large baking sheet with a small edge all the way around).
• In a large bowl using a mixer, at low speed blend cake mix with salad oil, eggs, and pumpkin.
• Blend until moistened.
• Then mix at medium speed for 2 minutes.
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes.
• Meanwhile, at low speed beat cream cheese, vanilla and cinnamon.
• Add confectioners sugar; beat until smooth.
• spread evenly over completely cooled cake.
• Sprinkle with toasted coconut.
• To serve, cut in 2 inch bars.

PUMPKIN BARS (PAULA DEEN)

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.

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.