Easy Cream Cheese Pumpkin Bars Recipes

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PUMPKIN BARS WITH CREAM CHEESE FROSTING

Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!

Provided by WeibellMommy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 16

Number Of Ingredients 15



Pumpkin Bars with Cream Cheese Frosting image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
  • Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
  • Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
  • Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g

cooking spray
4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
1 pinch ground cinnamon, for dusting

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



Pumpkin Bars image

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.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
Pinch ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup milk, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Pinch coarse salt
1 cup confectioners' sugar, sifted

PUMPKIN BARS WITH CREAM CHEESE FILLING

A layered pumpkin bar with cream cheese filling and a gingersnap crust.

Provided by NFADER

Categories     Desserts     Cakes     Pumpkin Cake Recipes     Pumpkin Bar Recipes

Time 1h25m

Yield 18

Number Of Ingredients 13



Pumpkin Bars with Cream Cheese Filling image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
  • Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
  • Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
  • Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
  • Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 29 g, Cholesterol 88.4 mg, Fat 22.1 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 283.2 mg, Sugar 21.9 g

2 cups crushed gingersnap cookies
¾ cup finely chopped pecans
½ cup unsalted butter, melted and cooled slightly
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup white sugar
2 large eggs

PUMPKIN CREAM CHEESE BARS

Pumpkin pie and cheesecake go together perfectly in these bars. They are absolutely delightful and easy to make. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 bars.

Number Of Ingredients 13



Pumpkin Cream Cheese Bars image

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. , Cut cheesecake into 20 bars; top each with a walnut half.

Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 230mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup reduced-fat butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
3/4 teaspoon pumpkin pie spice
3/4 teaspoon vanilla extract
2 eggs, lightly beaten
20 walnut halves

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