Glazed Spiced Pumpkin Bars Recipes

PUMPKIN BARS WITH MAPLE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins.
• Pour the mixture into the prepared baking pan and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow bars to cool before adding the glaze.
• To make the glaze, stir together the confectioners' sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin bars before cutting. Individual bars can be decorated with a candy corn or candy pumpkin.

SPICED PUMPKIN BARS

Steps:

• In a large bowl, combine the dry ingredients. In a small bowl, combine the eggs, pumpkin and applesauce. Stir into the dry ingredients., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned (do not overbake). Cool on a wire rack before cutting. Dust with confectioners' sugar if desired.

GLAZED PUMPKIN SPICE CAKE BARS

Steps:

• Make the bars: Preheat oven to 350F. Line an 8-in square baking pan with tin foil and lightly grease. Set aside.
• In a large bowl, whisk pumpkin, sugar, oil, eggs, buttermilk, and vanilla until smooth. In a separate medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold flour mixture into liquid until just combined. Evenly spread batter into prepared pan and smooth top with a spatula.
• Bake bars at 350F 30-35 minutes or until a toothpick inserted in middle comes out clean. Cool bars completely in pan on a wire cooling rack.
• Make the glaze: In a small bowl, whisk sugar, vanilla, cinnamon, and just enough milk to achieve a drizzling consistency.
• Once bars are cooled, pour glaze over top and gently spread over bars. Allow icing to set 10 minutes, then slice bars into squares and serve.

GLAZED SPICED PUMPKIN BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes.
• Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan.
• Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows.

GLAZED PUMPKIN BARS

Steps:

• 1. Combine canned pumpkin, oil, eggs, milk and vanilla extract in a large mixing bowl.
• 2. Sift dry ingredients in a separate bowl.
• 3. Mix until wet and dry ingredients combined.
• 4. Pour into sprayed 9 X 13 pan.
• 5. Bake in a 350-degree oven for 20 minutes or until springs back when touched in center.
• 6. While they bake prepare glaze in a small bowl. Add nuts now if desired. (I sometimes do 1/2 with nuts for potlucks.)
• 7. After bars are done baking, spoon glaze over top.
• 8. Convert to broil. CAREFULLY (!!!!) broil bars until bubbly and beginning to brown.
• 9. Cool. Cut. Give or share or pig out! Refrigerate for next day.

GLAZED SPICED PUMPKIN BARS RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes. Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour. In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows. You can store bars for up to two months in your freezer. Layer bars with waxed paper and tightly cover in freezer containers.