Pumpkin Blondie Cake Mix Bars Recipes

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, mix Bar ingredients with spoon until well blended. Spread in pan.
• Bake 24 to 28 minutes or until light brown and toothpick inserted in center comes out clean. Cool completely, at least 45 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle with fork over top of bar. Let stand about 30 minutes or until set. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.

Steps:

• Preheat oven to 350.
• In large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes.
• Pour batter into 15x8 inch jelly roll pan that has been sprayed with vegetable cooking spray.
• Bake for 23 minutes.
• When bars are cool and just prior to serving, frost bars with glaze.
• Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on.
• Unfrosted bars can easily be frozen for later use.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
• In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
• Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
• Cut into 16 bars. Store extras in an airtight container at room temperature.

Steps:

• Heat oven to 350° F. Grease bottom and sides of rectangular pan, 15 x10 x1 inch, with shortening. In medium bowl, mix flour, baking powder, cinnamon and salt; set aside. In large bowl, beat brown sugar, butter and vanilla with electric mixer on medium speed until creamy. Beat in eggs and pumpkin until well mixed. Gradually beat in flour mixture. Spread in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, beat cream cheese, butter and powdered sugar with spoon until smooth. Stir in vanilla. Spread Icing over cooled bars. Sprinkle with ginger. For bars, cut into 10 rows by 6 rows.