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.
PUMPKIN CARROT SWIRL BARS WITH CREAM CHEESE TOPPING
Make and share this Pumpkin Carrot Swirl Bars With Cream Cheese Topping recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 50m
Yield 48 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Grease 15 x 10-inch jelly-roll pan.
- Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl.
- Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
- Add eggs, egg whites, pumpkin and carrot; beat until well blended.
- Add flour mixture; mix well.
- Spread into prepared pan.
- Cream Cheese Topping:.
- Prepare cream cheese topping in separate bowl as follows --.
- Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
- Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.
- BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Nutrition Facts : Calories 74.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.8, Sodium 65.5, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 1.3
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
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.
PUMPKIN CARROT SWIRL BARS
Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping, they make a pretty sight for any occasion.
Provided by Allrecipes Member
Time 45m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease 15 x 10-inch jelly-roll pan.
- Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
- Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
- For Cream Cheese Topping: Combine softened light cream cheese (Neufchatel), granulated sugar and milk in small mixer bowl until thoroughly blended.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 12.5 g, Cholesterol 13 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 7.9 g
CREAM CHEESE PUMPKIN BARS
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.
Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
CARROT BARS
Make and share this Carrot Bars recipe from Food.com.
Provided by loof751
Categories < 60 Mins
Time 40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- Cream sugar and oil. Add 1 teaspoon vanilla and eggs and beat well.
- Add flour, cinnamon, baking soda, and salt and mix well. Fold in carrots and nuts.
- Pour batter in a greased 9x13 inch baking pan. Bake at 350 degrees for 25 minutes. Cool completely.
- Beat margarine, cream cheese, vanilla, and confectioners sugar until creamy. Spread on cooled bars.
PUMPKIN BARS W/CREAM CHEESE FROSTING
Make and share this Pumpkin Bars W/Cream Cheese Frosting recipe from Food.com.
Provided by J C9648
Categories Bar Cookie
Time 50m
Yield 48 bars, 48 serving(s)
Number Of Ingredients 14
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!
FROSTED CARROT BARS
Rich in flavor, these luscious bars are extra moist, thanks to a secret ingredient-baby food! "I add two jars of pureed carrots to the batter," reveals Rita Pearl of Norwalk Iowa. "The baby food makes the dessert melt in your mouth."-Rita Pearl, Norwalk, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a bowl, beat sugar, oil, eggs and carrots. Combine flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring., Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag; cut a small hole in the corner. Pipe greens on top of each carrot.
Nutrition Facts :
PUMPKIN BARS WITH VEGAN CREAM CHEESE FROSTING
Make and share this Pumpkin Bars With Vegan Cream Cheese Frosting recipe from Food.com.
Provided by T_Wise
Categories Bar Cookie
Time 47m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- In a medium bowl, mix soy yogurt, sugar, pumpkin, and oil with electric mixer.
- In a small bowl, sift together dry ingredients and add to the wet mixture.
- Spread batter evenly in a small 9x5 pan and bake 25 to 30 minutes or until done.
- For frosting, blend cream cheese,margarine, shortening, and vanilla. Then add powdered sugar about 1/4 Celsius at a time.
- Frost bars after completely cool and enjoy.
Nutrition Facts : Calories 338, Fat 12.6, SaturatedFat 1.6, Sodium 197.8, Carbohydrate 55.8, Fiber 0.7, Sugar 42.2, Protein 1.8
PUMPKIN CAKE BARS WITH CREAM CHEESE FROSTING!
I love pumpkin bars all year long, and these ones take the cake! Moist, delicious, and perfect everytime. Everyone asks for the recipe after they've tried them!
Provided by Dine Dish
Categories Dessert
Time 45m
Yield 12-24 serving(s)
Number Of Ingredients 12
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.
CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
- Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
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