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 AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE CHOCOLATE AND WALNUT PUMPKIN BARS
An easy-to-make pumpkin bar that has a dense, cake-like texture. It can be assembled relatively quickly, and tastes great with a cup of coffee! For best results, let the bars sit until the next day-the flavors meld and the spices come through more.
Provided by Kim
Categories Pumpkin Bars
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with enough parchment to have overhang on all sides.
- Whisk together flour, pumpkin pie spice, salt, and baking soda in a bowl until well combined.
- Whisk together pumpkin puree, white sugar, brown sugar, melted butter, egg, and vanilla in a large bowl until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Stir in remaining flour mixture until just combined. Fold in white chocolate chips and walnuts. Pour batter into the prepared pan and spread into an even layer.
- Bake in the preheated oven until the top springs back lightly when touched, about 45 minutes. Remove from the oven and let cool completely, 30 to 45 minutes. Slice into 24 bars.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 34.6 g, Cholesterol 24.6 mg, Fat 12 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 150.5 mg, Sugar 22.2 g
PUMPKIN WALNUT SQUARES
My mother-in-law handed this pumpkin bar recipe down as a surefire way to keep my husband happy during the holidays. It's his favorite childhood dessert. -Melissa Conchieri, Northport, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 419 calories, Fat 19g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 446mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
PUMPKIN NUT BARS
A moist, soft cookie bar that has been a favorite of my family for years. I got the recipe originally from my kid's Grandma B.
Provided by SharleneW
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Grease and lightly flour a 9x13-inch pan.
- Beat together margarine, brown sugar and eggs.
- Sift dry ingredients together and then combine with egg mixture.
- Stir in pumpkin, nuts and vanilla.
- Bake at 350°F for 20 to 25 minutes.
- Cool before frosting.
- For frosting: Mix together thoroughly cream cheese, butter, powdered sugar and vanilla.
WALNUT BARS
Taken from a Taste of Home Cookbook and submitted by Chante Jones from Antioch, CA. This is one of their "blue ribbon" award winners. I have not tried them, but just from reading the recipe, I think I can almost taste why these received the blue ribbon! UPDATE: I made these are they are wonderful!!!
Provided by Bobbie
Categories Dessert
Time 1h20m
Yield 2 1/2 doz
Number Of Ingredients 15
Steps:
- In small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture and mix well.
- Press onto the bottom of a greased 13x9x2 baking pan. Bale at 350 for 20 minutes until edges are lightly browned.
- For filling: In a bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. Bake for 20 to 25 minutes or until filling is golden brown. Cool on wire rack,.
- Combine glaze ingredients; spread over filling. Let stand until set before cutting.
PUMPKIN PRALINE WALNUT BARS
Make and share this Pumpkin Praline Walnut Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350*.Lightly butter a 13x9 baking pan.
- TO MAKE THE CRUST:.
- In a large bowl, stir together the flour, sugar, and salt. Cut in the shortening with a pastry blender or 2 knifes until the mixture is the consistency of rough cornmeal.
- Add the ice water gradually, while stirring lightly with a fork, just until the dough begins to form a ball.Gather the dough together with floured hands.
- Cut a 13x9 piece of wax paper or foil and place on a flat surface.
- Place the dough in the center and roll with a lightly floured rolling pin to fit the paper as perfectly as possible. Lighting the dough by the paper, invert it into the prepared pan.
- Lift off and discard the paper.
- Trim the edges of the dough to fit the pan.
- Brush lightly with a little of the beaten egg white -- and refrigerate until ready to bake.
- TO MAKE THE FILLING:.
- In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
- Add the walnuts and stir to blend.
- Sprinkle the topping evenly over the surface of the pumpkin filling.
- Return the bars to the oven and bake for about 15 minutes or until lightly browned.
- Cool on a wire rack before cutting into bars.
Nutrition Facts : Calories 174.4, Fat 9.8, SaturatedFat 2.7, Cholesterol 31.3, Sodium 61.8, Carbohydrate 19.6, Fiber 0.9, Sugar 11.4, Protein 3.2
PUMPKIN-WALNUT PRALINE BARS
These bars have a pumpkin pie filling and are terrific smothered in the buttery, nutty praline topping. Adapted from Food&Wine magazine(Oct. 2005). Enjoy! This is definately a Southern recipe, using pecans which are grown in Georgia!
Provided by Sharon123
Categories Dessert
Time 1h20m
Yield 16 bars
Number Of Ingredients 15
Steps:
- Make the Pastry:.
- In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
- Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
- Make the filling:.
- In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
- Make the Topping:.
- In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
- Note: the bars can be refrigerated up to 3 days.
WALNUT PUMPKIN PIE
A slight twist on the traditional pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g
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