Pumpkin Bars Wcream Cheese Frosting Recipes

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:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

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:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.