Easy Pumpkin Bars With Cream Cheese Frosting Recipes

Steps:

• Preheat oven to 350°F.
• Grease and flour one glass 9 x 13 inch pan.
• In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
• Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
• Spread into prepared pan.
• Bake at 350° for 25 to 30 minutes.
• Remove from oven and allow to cool.
• For the frosting: beat together the cream cheese, butter and confectioner's sugar.
• Evenly spread over bars after they have cooled.

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.

Steps:

• PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
• Stir in the eggs, pumpkin, and oil till combined.
• Spread batter in an ungreased 15x10x1-inch baking pan.
• Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
• Cool for 2 hours on a wire rack.
• MUST COOL BEFORE SPREADING ON FROSTING.
• FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
• Gradually add powdered sugar, beating well to reach spreading consistency.
• Spread ontop of bars.
• BEST WHEN SERVED REALLY CHILLED!

Steps:

• For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
• Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
• Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
• For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

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 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.

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.

Steps:

• In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.
• Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars.
• Cream Cheese Frosting: In a medium bowl beat together one 3-ounce package cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 teaspoon vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.

Steps:

• Beat the pumpkin, sugar, eggs and oil in a large bowl. Combine biscuit mix and cinnamon; gradually add to pumpkin mixture and mix well. Stir in raisins., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheese and butter until fluffy. Add milk and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over bars. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 13 by 10-inch baking pan.
• Bake for 30 minutes.
• Let cool completely before frosting. Cut into bars.
• To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Steps:

• Preheat oven to 350 degrees.
• Grease Jelly roll pan.
• Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
• Stir in Bisquick, cinnamon and raisins.
• Pour into prepared pan.
• Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
• Cool, frost, and cut into bars.
• Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
• Stir in powdered sugar.