Raisin Pumpkin Bars Recipes

PUMPKIN RAISIN BARS

Steps:

• Preheat oven to 350 degrees.
• Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
• Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
• Stir in nuts and raisins with a spoon.
• Pour mixture into a greased 15x10x1 baking pan.
• Bake for 25-30 minutes or until done.
• Let cool.
• To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
• Frost bars when they have completely cooled.
• Once bars have been frosted keep refridgerated.

THE BEST PUMPKIN BARS I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 10×15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
• Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
• Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled bars. To help "set" the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
• Enjoy with or without a fork, but definitely grab a napkin!
• Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

PUMPKIN-RAISIN BARS

Steps:

• Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
• Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.

PUMPKIN BARS

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.

PUMPKIN RAISIN BARS OH SO GOOD ~~~~~

Steps:

• 1. Heat oven to 350 df and grease a 15x10x1" bakinig pan for bars and cook for 25-30 minutes or a 13x9" pan for a cake and cook for 40-50 minutes.
• 2. In large bowl combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins.
• 3. Pour into greased pan. Bake for 25-30 minutes for a 15x10" or 40 to 50 minutes for a 13x9" pan until toothpick inserted in center comes out clean. Cool completely.
• 4. Frosting: In a small bowl, combine all frosting ingredients; beat until smooth. Frost cooled bars. Store in refrigerator. Tip: Could use tofutti for frosting if lactose intolerent.

HEALTHY PUMPKIN RAISIN BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch pan with nonstick cooking spray; set aside.
• Topping:.
• In a small bowl, cut butter, sugar and cinnamon together with a fork. Stir in pecans. Set the bowl aside.
• Bars:.
• In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set the bowl aside.
• In a large bowl, whisk oil, honey and sugar. Whisk in the egg, vanilla and pumpkin. Add the dry ingredients alternately with the yogurt. Stir in the raisins.
• Pour batter evenly into the pan. Sprinkle evenly with the topping.
• Bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pan from oven to a wire rack. Cool completely and cut into bars.