EASY PUMPKIN BARS
A sweet and simple way to enjoy pumpkin
Provided by Susan
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 11
Steps:
- Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 13.2 g, Cholesterol 15.5 mg, Fat 4.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 45 mg, Sugar 9.1 g
LOWER FAT PUMPKIN BARS
This is a lower fat version of recipe #63553 made for the getting lighter challenge of ZWT3. It turned out really well and I think you will enjoy this.
Provided by Crocheting Mama
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Beat together the sugar, applesauce, egg substitute and pumpkin.
- Sift dry ingredients into bowl.
- Mix well.
- Pour into a 15x10x1 pan and bake for 23-27 minutes.
- Cool completely.
- Mix together icing ingredients using more milk if needed.
- Spread over cooled pumpkin bars.
PUMPKIN BARS
Make classic pumpkin bars with the help of Bisquick® mix, then smother them with buttery cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
- In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. 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 on low speed until smooth. Spread over bars. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 15 g, TransFat 0 g
LOW-FAT PUMPKIN SWIRL BARS (OR CAKE)
Many pumpkin desserts are dense and heavy, but these bars are light and more cake-light, with a lovely cream-cheese swirl. For a fancier presentation, serve it with a dollop of whipped cream sprinkled with cinnamon.
Provided by CookinDiva
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Prepare pan - either a 10x15 jelly roll (for bars) or a 9x13 (for cake). I like to line my pans with parchment paper.
- Combine flour, spice, baking powder and soda in a bowl. Set aside.
- In a mixer, combine sugar, brown sugar and softened butter. Add pumpkin, and then eggs and whites. Add flour mixture; mix well. Spread into prepared pan.
- Make cream cheese topping: blend cheese, 3 T. sugar and milk until smooth. Drizzle across top of batter; then use a knife to zigzag through the batter and filling, creating a nice design.
- Bake according to your pan size: 10x15 pan 25-30 minutes, 9x13 pan 35 minutes. Test with a knife (better than a toothpick test) to make sure the bars are completely done and not under-baked. I watch for the cake to puff up all over, even creating little cracks on the top, as an indicator that it is thoroughly baked. Under-baked bars get gummy.
PUMPKIN BARS (REDUCED SUGAR)
I have served these bars to my best friend and her daughter, neither of whom need reduced-sugar foods; they both said they were great. And they smell very good while baking.
Provided by TigerJo
Categories Bar Cookie
Time 37m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; spray an 11x13 (jelly roll) pan with non stick pan spray.
- Place eggs, sweetener, sugar, oil, and pumpkin in a large mixing bowl and beat at medium speed until smooth, set aside.
- In a medium bowl, stir flour, cinnamon, baking powder, baking soda, and salt together to blend, then add to creamed mixture; mix at medium speed until creamy again; spread batter in the 11x14 pan and bake for 25 minutes or until a cake tester comes out clean from the center of the pan.
- Place pan on a wire rack and cool to room temperature; cut four by six.
- You may serve with low-sugar pudding or low-sugar whipped topping, if desired.
FAT FREE PUMPKIN BARS
These fat free, low sugar pumpkin bars are great for an on-the-go breakfast or snack. I sometimes add oats, flax seeds, and protein powder to make them even more filling.
Provided by Rupertc
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix together dry ingredients and set aside.
- Blend together wet ingredients until smooth. Combine well with dry ingredients then add dried fruit.
- Pour into a greased 9x9 baking pan. Bake for around 30 minutes or until toothpick in the center comes out clean.
Nutrition Facts : Calories 149.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 363.7, Carbohydrate 34.4, Fiber 3.1, Sugar 0.8, Protein 3.7
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- In a separate smaller bowl, combine almond flour, pumpkin pie spice, baking powder, and salt; stir with a whisk.
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- Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
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