PUMPKIN CARROT CREAM CHEESE BARS
Yum! These pumpkin bars are melt in your mouth good. What makes these a bit different is not only the addition of carrots but the thin layer of cheesecake-like topping. The spices are balanced perfectly in this delicious fall dessert. This will be great after a meal as a snack with a cup of coffee or tea.
Provided by Sea Sun
Categories Other Snacks
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick spray.
- 2. Filling: In a small bowl, combine flour, salt, spices, baking powder, and baking soda.
- 3. In a larger bowl, beat 1 cup white sugar, 1/2 cup brown sugar, and butter.
- 4. Add eggs, pumpkin, and carrots and mix.
- 5. Add flour mixture and mix until well blended.
- 6. Spread into pan.
- 7. Topping: Mix together cream cheese, sugar and egg until blended.
- 8. Pour on top of pumpkin mixture and spread with a spatula until thinly covered.
- 9. Bake for 40 minutes or until a toothpick inserted in center comes out clean.
- 10. Cool completely before cutting into squares.
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!
Provided by WeibellMommy
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
- Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
- Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
- Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.
Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g
CREAM CHEESE PUMPKIN BARS
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.
Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CREAM CHEESE BARS
Pumpkin pie and cheesecake go together perfectly in these bars. They are absolutely delightful and easy to make. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 bars.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. , Cut cheesecake into 20 bars; top each with a walnut half.
Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 230mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.
PUMPKIN CARROT SWIRL BARS WITH CREAM CHEESE TOPPING
Make and share this Pumpkin Carrot Swirl Bars With Cream Cheese Topping recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 50m
Yield 48 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Grease 15 x 10-inch jelly-roll pan.
- Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl.
- Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
- Add eggs, egg whites, pumpkin and carrot; beat until well blended.
- Add flour mixture; mix well.
- Spread into prepared pan.
- Cream Cheese Topping:.
- Prepare cream cheese topping in separate bowl as follows --.
- Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
- Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.
- BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Nutrition Facts : Calories 74.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.8, Sodium 65.5, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 1.3
SPICED PUMPKIN BARS WITH CREAM CHEESE ICING
This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 bars
Number Of Ingredients 19
Steps:
- For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
- Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
- Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
- For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.
ZUCCHINI-CARROT BARS
We added grated zucchini to Betty Crocker™ Super Moist™ carrot cake mix to create these tasty dessert bars frosted with made-from-scratch cream cheese icing.
Provided by By Brooke Lark
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN COOKIE BARS
These pumpkin cookie bars topped with Betty Crocker® cream cheese frosting are the perfect dessert to add to your Halloween celebrations.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until fluffy. Add pumpkin, flour and pumpkin pie spice; beat until blended. Stir in chocolate chips. Press dough in pan with greased hands.
- Bake 18 to 20 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds, stirring once, until melted and smooth. With fork, drizzle frosting over bars. Let stand until set, about 10 minutes. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 75 mg
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