Pumpkinspicebars Recipes

Steps:

• In a bowl, beat eggs, sugar, pumpkin and oil until blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; add to pumpkin mixture just until combined. Stir in cranberries., 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 completely on a wire rack. Frost with cream cheese frosting.

Steps:

• Preheat oven to 350°F degrees.
• Grease a jelly roll pan (large baking sheet with a small edge all the way around).
• In a large bowl using a mixer, at low speed blend cake mix with salad oil, eggs, and pumpkin.
• Blend until moistened.
• Then mix at medium speed for 2 minutes.
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes.
• Meanwhile, at low speed beat cream cheese, vanilla and cinnamon.
• Add confectioners sugar; beat until smooth.
• spread evenly over completely cooled cake.
• Sprinkle with toasted coconut.
• To serve, cut in 2 inch bars.

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:

• 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 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
• Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
• Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
• Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
• Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
• Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

Steps:

• Heat oven to 350°F
• Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
• Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
• Stir in chocolate chips, spread in pan.
• Bake 25 to 30 minutes or until light brown.
• Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter 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.
• Spread frosting over bars.
• Sprinkle with walnuts.
• For bars, cut into 7 rows by 7 rows.
• Store in refrigerator.
• Tastes better the day after!

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir cake mix, 1/2 cup butter, the pecans and 3 teaspoons of the vanilla with fork until crumbs form. Reserve 1 cup of the crumbs in small bowl for streusel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 20 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, egg and remaining 1 teaspoon vanilla; beat until blended. Pour filling over baked crust.
• Add white chocolate, 1 tablespoon butter and the oats to reserved 1 cup crumbs; stir well with fork. Sprinkle over filling.
• Bake 30 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine flour, baking powder, orange zest, cinnamon, nutmeg, and salt in a small bowl; stir gently.
• Stir sugar, pumpkin puree, applesauce, vegetable oil, egg, and egg white together in a large bowl. Add flour mixture and stir until well combined and smooth. Stir in raisins. Spread batter in the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into 24 bars.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oatmeal, brown sugar, and butter for crust in a large bowl; mix until crumbly. Press into a 9x13-inch pan.
• Bake in the preheated oven until golden brown, about 15 minutes. Remove and set on a wire rack to cool.
• Meanwhile, combine pumpkin puree, evaporated milk, white sugar, brown sugar, eggs, cinnamon, ginger, cloves, and salt for filling in a large bowl; beat with an electric mixer until smooth. Poor into the cooled crust.
• Return to the oven and bake until filling is set and no longer jiggles, about 40 minutes.
• Remove from the oven and allow to cool completely before cutting into bars.

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:

• Preheat oven to 350 degrees F. Grease two 9 x 13-inch pans.
• Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.
• Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on wire rack and frost bars with Cream Cheese Frosting.

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter 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. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat cake mix with water, pumpkin and egg substitute for 3 minutes.
• Pour batter in a 11 x 17 x 3/4 inch pan jelly roll pan that has been sprayed with Pam.
• Bake for 23 minutes.