SPICED PUMPKIN BARS
These bars are moist, with bold pumpkin and spice flavors. When I want to lower the cholesterol, I use egg whites in place of the eggs.-Richard Case, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 bars
Number Of Ingredients 13
Steps:
- In a large bowl, combine the dry ingredients. In a small bowl, combine the eggs, pumpkin and applesauce. Stir into the dry ingredients., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned (do not overbake). Cool on a wire rack before cutting. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 88 calories, Fat 1g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 131mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED PUMPKIN BARS WITH CREAM CHEESE ICING
This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 bars
Number Of Ingredients 19
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.
SPICED PUMPKIN-APPLESAUCE BARS
The applesauce mixed with the pumpkin makes these bars moist and adds to the flavor, you may frost them if desired :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 24 bars
Number Of Ingredients 12
Steps:
- set oven to 350 degrees.
- set oven rack to second lowest position.
- grease a 15x10 baking sheet.
- in a bowl, sift all dry ingredients.
- in another bowl, combine eggs, pumpkin and applesauce; mix well.
- stir into the dry ingredients.
- spread into prepared baking sheet.
- bake for 20-25 minutes or until lightly browned.
- cool, sprinkle with icing sugar.
- cut into bars.
SPICED PUMPKIN BARS
These are called bars but I always make it like a cake and slice it into pieces. When I take this to gatherings, especially during the Thanksgiving and Christmas season, I always get rave reviews and always come back home with the tray empty. I found this recipe on MSN about five years ago and the recipe is credited to Better Homes and Gardens. This recipe is also really easy to cut in half to make a family-sized dessert.
Provided by cyaos
Categories Dessert
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- 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 with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
- Spread batter into an ungreased 15x10x1 baking pan.
- Bake in 350 F oven for 25-30 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool completely in a pan on a wire rack.
- In a medium mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar, beating until smooth.
- Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refridgerator up to 3 days.
Nutrition Facts : Calories 290.1, Fat 16.4, SaturatedFat 5.2, Cholesterol 50.4, Sodium 178.2, Carbohydrate 33.9, Fiber 0.5, Sugar 24.4, Protein 3.1
LOLA'S SPICED PUMPKIN BARS
My Aunt Lola gave me this recipe. She used to make it for her club meetings. It is a simple and easy to make dish.
Provided by wjorma
Categories Bar Cookie
Time 50m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Using an electric mixer , mix the eggs, oil, sugar, and pumpkin together until smooth.
- In another bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, cloves, allspice, and ginger together.
- Add the dry ingredients to the wet ingredients and continue beating until combined.
- spray a 13 x 9-inch pan. Pour the batter into the pan and smooth it until it is level. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack. Frost the cake.
- To make the frosting:.
- Beat the butter in a small bowl until it is fluffy. Add the zest. Gradually add the powdered sugar.
- Beat in enough milk to reach the desired spreading consistency.
- Cut it into bars to serve.
Nutrition Facts : Calories 413.7, Fat 21.1, SaturatedFat 6.8, Cholesterol 67.5, Sodium 296.1, Carbohydrate 54.8, Fiber 0.7, Sugar 42.2, Protein 3.2
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- In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
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- 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.
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- 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!)
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