Fluffy Raisin Pumpkin Bars Recipes

Steps:

• In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over top; cut into bars. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch pan with nonstick cooking spray; set aside.
• Topping:.
• In a small bowl, cut butter, sugar and cinnamon together with a fork. Stir in pecans. Set the bowl aside.
• Bars:.
• In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set the bowl aside.
• In a large bowl, whisk oil, honey and sugar. Whisk in the egg, vanilla and pumpkin. Add the dry ingredients alternately with the yogurt. Stir in the raisins.
• Pour batter evenly into the pan. Sprinkle evenly with the topping.
• Bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pan from oven to a wire rack. Cool completely and cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
• Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
• To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Steps:

• 1. Heat oven to 350 df and grease a 15x10x1" bakinig pan for bars and cook for 25-30 minutes or a 13x9" pan for a cake and cook for 40-50 minutes.
• 2. In large bowl combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins.
• 3. Pour into greased pan. Bake for 25-30 minutes for a 15x10" or 40 to 50 minutes for a 13x9" pan until toothpick inserted in center comes out clean. Cool completely.
• 4. Frosting: In a small bowl, combine all frosting ingredients; beat until smooth. Frost cooled bars. Store in refrigerator. Tip: Could use tofutti for frosting if lactose intolerent.

Steps:

• Heat oven to 350°F.
• Beat eggs in small bowl. Stir in cereal; let stand 5 min.
• Combine flour, baking powder and pumpkin pie spice. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add cereal mixture and pumpkin; mix well. Stir in flour mixture and raisins until blended. Pour into 9-inch square pan sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar just before serving.

Steps:

• Preheat oven to 350 degrees.
• Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
• Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
• Stir in nuts and raisins with a spoon.
• Pour mixture into a greased 15x10x1 baking pan.
• Bake for 25-30 minutes or until done.
• Let cool.
• To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
• Frost bars when they have completely cooled.
• Once bars have been frosted keep refridgerated.

Steps:

• In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2 cups chocolate chips. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set.

Steps:

• Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
• Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.