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.
PUMPKIN BARS IV
Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.
Provided by Carol Ann
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 13.2 g, Cholesterol 15.5 mg, Fat 5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 92.8 mg, Sugar 8.7 g
EASY PUMPKIN BARS
A sweet and simple way to enjoy pumpkin
Provided by Susan
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 11
Steps:
- Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 13.2 g, Cholesterol 15.5 mg, Fat 4.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 45 mg, Sugar 9.1 g
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.
FANTASTIC PUMPKIN BARS
I developed this recipe to liven up the traditional pumpkin bar. My family says it's the best pumpkin bar they've ever had. This bar is dense and moist.
Provided by Mindy
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
- Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
- While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 39.2 g, Cholesterol 48.9 mg, Fat 16.5 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 279 mg, Sugar 29.3 g
PUMPKIN BREAD IV
This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.
Provided by Cheryl Riccioli
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
- In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 36.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 231.1 mg, Sugar 23 g
PAUL'S PUMPKIN BARS
These are very moist, and so far I haven't found anyone who doesn't love them!
Provided by Deb Martin
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
- Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
- To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g
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