Recipes for "pumpkin bars"

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.

Line a 9x13-inch baking pan with a parchment paper sling and grease both the pan and parchment with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl if using a hand mixer, whisk together the flour, sugar, baking powder, and salt. Add the melted butter and eggs and beat on medium speed until a crumbly dough forms, about 1 minute.

Reserve 1 1/2 cups of the dough and set it aside. Transfer the remaining dough to the prepared baking pan. Use your hands to compress the dough into the pan to form an even layer.

Bake the base until the edges are lightly golden brown, about 20 minutes. Transfer to a wire rack and allow to cool for 10 minutes while making the filling.

Clean and dry the mixer bowl. Add the softened cream cheese, sugar, and egg and beat on medium speed until smooth, about 2 minutes. Add the pumpkin purée, vanilla, 1 teaspoon cinnamon, nutmeg, and salt and beat until fully combined, about 1 minute.

Spread the pumpkin filling evenly over the cooled base. Crumble the reserved dough into small pieces and sprinkle the topping evenly over the filling. Sprinkle evenly with the 1 remaining teaspoon of cinnamon.

Bake until the center is just slightly jiggly, 25 to 27 minutes. Allow to cool completely at room temperature, about 2 hours. Chill for at least 30 minutes before slicing into 12 or 16 bars and serving.

Store leftover bars in an airtight container in the refrigerator for up to 3 days.

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1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, and cinnamon. Line a small baking sheet with parchment paper. Crumble/tear the cinnamon mix over the baking sheet, creating small chunks. Freeze for 10 minutes until firm.

3. To make the cookies. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Remove from the heat. Pour the brown butter into a mixing bowl.

4. To the butter, add the brown sugar, pumpkin butter, egg, and vanilla. Beat until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt. Fold in the chocolate chips and 2/3rds of the cinnamon chunks.

5. Spread the dough into the prepared dish. Press the remaining cinnamon chunks into the dough. Bake for 22-25 minutes, until the edges are just set and the center is still doughy. Let cool

6. Cut into bars, snack, and enjoy!

Mix together bar ingredients (brown sugar through melted butter), adding melted butter last. Pour into a 10 1/2 by 16 inch pan. Bake at 350 until the cake springs back when lightly touched, about 40 minutes.

For the frosting, boil the butter and brown sugar for two minutes. Add the milk. Bring it to a boil again and add powdered sugar. Whisk until smooth and pour over cooled cake immediately. Frosting will set very fast, so just pour it over the cake evenly to avoid having to spread with a spatula.

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.

In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.

In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.

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 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.

Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

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.

Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. Fold pecans into batter and spread into the prepared baking pan.

Bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. Remove from oven and cool.

Beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. Spread frosting onto cooled bars.

Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.

Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.

Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.

Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.

Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.

Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.

Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.

Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.

Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

Preheat the oven to 375 degrees. Mix the pumpkin, evaporated milk, white sugar, brown sugar, eggs, cinnamon, salt, ginger, and cloves in a large mixing bowl. Pour mixture into a 9 X 13 pan.

Sprinkle dry cake mix over top and pour melted butter evenly over the top.

Bake for about 1 1/2 hours or until the middle is set.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.

Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.

Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.

Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.

Preheat oven to 350 degrees F (175 degrees C).

Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.

Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.

Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.

Preheat an oven to 400 degrees F (200 degrees C).

Beat ½ cup butter, ⅓ cup sugar, and ¼ teaspoon of vanilla extract in a bowl with an electric mixer until blended. Mix in 1 cup flour. Press into a 9x13-inch baking dish.

Bake in the preheated oven for 10 minutes. Cool slightly. Reduce the oven to 350 degrees F (175 degrees C).

Whisk ⅓ cup flour, baking powder, and salt together in a small bowl. Beat brown sugar, pumpkin, eggs, pecans, and 1 teaspoon vanilla together in a separate bowl until smooth. Stir in flour mixture until just incorporated: spread batter over parbaked crust.

Place 1 cup flour and ⅓ cup sugar in the small bowl. Cut in ¼ cup cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs: sprinkle evenly over pumpkin batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool. Cut into bars before serving.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan, then line it with parchment paper and grease the paper.

Make the cake: Beat eggs in a large bowl with an electric hand mixer until foamy. Add sugar, vegetable oil, and pumpkin purée; beat on medium speed until incorporated, about 2 minutes.

Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter into the prepared pan and spread out the edges.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely, about 30 minutes.

While the cake layer is cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until creamy. Gradually mix in confectioners' sugar until smooth.

Spread frosting evenly over cooled cake layer, then sprinkle with cinnamon.

Cut into 24 bars.