Pumpkinjinglebars Recipes

Steps:

• Mix first 4 ingredients in large bowl at medium speed of electric mixer until well blended.
• Pour into greased 15 x 10-inch jelly-roll pan.
• Bake at 350°F for 18-20 minutes or until bars just begin to pull away from sides of pan.
• Cool.
• Sprinkle with sugar.
• Cut into bars.
• Pipe a swirl of frosting in the center of each bar.
• In the center of each swirl put 2 slices of green gum drops to resemble holly leaves and 3 slices of the red gum drops to resemble holly berries.
• Very festive.

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.
• To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.
• Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.

Steps:

• HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
• COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
• MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
• BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
• Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
• While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.

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.

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:

• Preheat oven to 350°F.
• In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
• Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
• For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
• If desired, garnish with ground cinnamon.

Steps:

• Preheat oven to 350°F.
• Combine flour, baking powder, soda, salt and cinnamon into bowl; set aside.
• Mix eggs, pumpkin, sugar and oil in large bowl, beating well to blend.
• Add flour mixture to pumpkin mixture, beating well to combine.
• Stir in walnuts.
• Turn mixture onto ungreased 15x10-inch jelly- roll pan and bake for 15-30 minutes, until springy to touch.
• Cool in pan on wire rack.
• Leave plain or, if you like, spread with cream cheese frosting (see recipe #55530).
• Cut into bars.

Steps:

• Heat oven to 400degreesF. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir muffin mix, pumpkin, water, oil and eggs just until blended (batter may be lumpy). Spread in pan.
• Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, mix cream cheese, powdered sugar, milk and vanilla until smooth; drizzle over bars. Sprinkle with walnuts. For bars, cut into 4 rows by 4 rows.

Steps:

• Combine all the ingredients of the cake as directed by the ingredient list (not the cake box).
• Mix well with an electric mixer.
• Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
• In a large bowl, beat the cream cheese and pumpkin until smooth.
• Add the eggs, vanilla, and butter and beat together.
• Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
• Let cool on wire rack and cut into squares.
• Refridgerate left overs.

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 oven to 350°.
• Beat together the sugar, oil, eggs and pumpkin.
• Sift dry ingredients and add slowly to pumpkin mixture.
• Mix well.
• Pour into a 15x10x1 pan and bake for 25-30 minutes.
• Cool completely.
• Mix together icing ingredients using more milk if needed.
• Spread over cooled pumpkin bars.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
• Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust. Sprinkle with reserved oat mixture.
• Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Steps:

• Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13x9-in. baking pan., In a large bowl, beat cream cheese, milk and pie spice until smooth. Beat in pumpkin; stir in cranberries. Pour over crust. Layer with coconut, baking chips and pecans., Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes., Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.

Steps:

• Preheat the oven to 350°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°. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. , In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Decorate as desired.