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.
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.
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
PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING
A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 49
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. 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, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 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.
PRETTY PUMPKIN CINNAMON BUNS
I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! -Glenda Joseph, Chambersburg, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
Nutrition Facts : Calories 399 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 188mg sodium, Carbohydrate 65g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN CINNAMON ROLLS
Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. -Janet Wells, Hazel Green, Kentucky
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough., Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side., Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN BARS
In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h15m
Yield Makes 12 bars with 1 1/2 cups frosting
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
- Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
- Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
- Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
- Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.
PUMPKIN CINNAMON-NUT SHEET BARS WITH CREAMY CREAM CHEESE ICING
These bars are AWESOME!! the original recipe called for 2 cups sugar, I decreased the sugar amount to 1-1/2 cups which was plenty sweet. To reduce the fat, use half oil and half applesauce. If you like more spice then increase the nutmeg and cloves. These make a ton of bars!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees (second-lowest rack).
- Grease a 15 x 10-inch baking sheet.
- In a large bowl blend together the first 8 ingredients.
- Add in pumpkin puree, eggs, oil and vanilla, beat until well blended.
- Mix in the nuts.
- Spread into prepared baking sheet.
- Bake for about 25-30 minutes, or until the bars test done.
- Cool bars completely before icing.
- For the icing; in a large bowl beat the cream cheese, vanilla (if using) butter and 2 tablespoons whipping cream until light and fluffy (about 2 minutes).
- Add in the 3-1/2 cups icing sugar and beat until smooth and well combined (add in more whipping cream or icing sugar if needed to acheive desired consistancy).
- Store any leftover frosted bars in the refrigerator.
Nutrition Facts : Calories 394.5, Fat 24.3, SaturatedFat 9.2, Cholesterol 70.5, Sodium 283, Carbohydrate 41.2, Fiber 1.1, Sugar 30.3, Protein 5.1
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- Preheat the oven to 350°F., To make the cake: Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment.
- Note: to make these bars in a 9" x 13" pan, see "tips," below. , Beat the oil and the sugars together until well blended., Beat in the eggs, then the pumpkin purée., Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine., Stir in the nuts and raisins/ginger., Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean., Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment., To make the frosting: Beat the cream cheese and butter together., Beat in the maple syrup, then mix in the confectioners' sugar and salt.
- Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable., Frost the bars and sprinkle with the toasted walnuts.
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