Pumpkin Or Squash Bars Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
• In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.

Steps:

• 1. Mix dry ingredients. Add all other ingredients. Then mix. Pour into a greased and floured jelly roll pan. Bake at 350 degrees for 20 to 30 minutes. Touch middle to detect doneness. Cool completely, then ice with powdered sugar frosting.
• 2. Frosting: Mix cream cheese and butter. Add vanilla. Add powdered sugar, a cup at a time. Spread frosting over bars. Sprinkle with walnuts (if desired). Store covered in refrigerator.
• 3. Cut into bars. This freezes well.

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.

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.