Pumpkin Cranberry Bars Recipes

SPICED PUMPKIN SEED CRANBERRY SNACK BARS

Steps:

• Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
• Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, pumpkin pie spice, and almond butter together until combined. Fold in the almonds, dried cranberries, and pepitas until combined.
• Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20-22 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.

FROSTED PUMPKIN CRANBERRY BARS

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.,

PUMPKIN-CRANBERRY BARS

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.

CRANBERRY PUMPKIN BARS

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.

PUMPKIN CRANBERRY BARS

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.

PUMPKIN CRANBERRY 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.