PUMPKIN PIE BARS
These bars taste like a cross between pumpkin pie and pecan pie-yum! If you can't find butter cake mix, yellow cake mix works. -Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 360mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
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.
PETER PETER PUMPKIN BARS
Make and share this Peter Peter Pumpkin Bars recipe from Food.com.
Provided by Courtly
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, cream shortening and brown sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in pumpkin and vanilla.
- Combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to creamed mixture and mix well.
- Stir in nuts.
- Spread into a greased 13 x 9 x 2 inch baking dish.
- Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- In a mixing bowl, beat the shortening, confectioners' sugar, orange juice and orange peel until blended.
- Frost bars; cut into squares.
- Top each square with a candy pumpkin.
Nutrition Facts : Calories 175.6, Fat 8, SaturatedFat 1.8, Cholesterol 17.6, Sodium 59.9, Carbohydrate 25.4, Fiber 0.6, Sugar 20.4, Protein 1.5
EASY CHOCOLATE CHIP PUMPKIN BARS
This dessert is super easy to pull together and the flavorful results will win you nothing but rave reviews. - Aimee Ransom, Hoschton, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 139 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 92mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN-OATMEAL BARS
Pumpkin sweets are popular at the holidays but really are yummy all year round! Try these pumpkin-oatmeal bars for a delicious mix between pumpkin bread and chewy oatmeal bars!
Provided by Kate
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.
- Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.
- Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.
- Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 34.8 g, Cholesterol 16.4 mg, Fat 1.5 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 128.9 mg, Sugar 16.5 g
PUMPKIN DESSERT BARS
Put a twist on traditional pumpkin pie with this recipe. It packs the spicy pumpkin flavor you love, but in a new crowd-sized form. -Tena Huckleby, Greeneville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13x9-in. baking dish. , In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack., Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside., In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved., Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired.
Nutrition Facts : Calories 284 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 257mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
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