Pumpkin Cranberry Bars Recipes

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

Steps:

• Preheat oven to 350 degrees F.
• FOR THE BARS, in a large bowl, mix together first 7 ingredients.
• Stir in pumpkin, butter, eggs & vanilla until well blended.
• Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
• Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
• Remove immediately from heat & pour into a bowl.
• Let butter cool slightly, then stir in powdered sugar & vanilla.
• Stir in enough orange juice to form a frosting consistency.
• When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
• Serve & enjoy & refrigerate leftovers.

Steps:

• Preheat oven to 350°F.
• Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly.
• Reserve 1-1/2 cups crumb mixture.
• Press remaining crumb mixture onto bottom of 13x9-inch baking dish.
• Place jellied cranberry sauce and orange juice in small saucepan.
• Cook, stirring frequently, over medium heat until smooth.
• Remove from heat; cool slightly.
• Meanwhile, in large bowl, beat eggs.
• Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.
• Spread cranberry sauce evenly over crust.
• Pour pumpkin mixture over cranberry.
• Sprinkle with reserved crumb topping.
• Bake 45 minutes or until crumb topping is golden brown.
• Serve warm or chilled.

Steps:

• Heat oven to 350ºF. Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.
• In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
• In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
• Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.

Steps:

• Preheat oven to 350°F Mix cake mix, nuts, butter and 1 teaspoons pumpkin pie spice in large bowl until crumbly. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9 baking dish.
• Place cranberry sauce and orange juice in small saucepan. Cook on medium heat, stirring frequently, until smooth, Remove from heat, cool slightly.
• Meanwhile beat eggs in a large bowl, Add pumpkin, sweetened condensed milk, vanilla and remaining 2 tsp, pumpkin pie spice; mix well,.
• Spread cranberry sauce evenly over crust, Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping.
• Bake 45 minutes or until crumb topping is golden brown, Cut into 20 bars. Serve warm or chilled.