Moist Pumpkin Bars For A Crowd Recipes
PUMPKIN BARS
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BARS
This pumpkin bars recipe is a perfect one to make for fall, especially when you're entertaining a crowd. They're moist, tender with a light pumpkin-y flavor
Provided by Yumna Jawad
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Beat the eggs, sugar, pumpkin and applesauce in another large bowl.
- Gradually pour the dry ingredients into wet ingredients and mix until just combined.
- Pour the batter into an ungreased 9x13 baking pan and bake for 25-30 minutes or until set. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Nutrition Facts : Calories 98 kcal, Carbohydrate 21 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 83 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
SUPER MOIST AND EASY PUMPKIN BARS
I got this recipe from another Army wife more than 15 years ago. Everyone who has ever had it loves it. It always comes out moist. The icing is thin so I keep in the frig to firm it up and the cake still stays moist. Also good with whole wheat flour. I like using organic ingredients, and real butter as much as possible, but...
Provided by Mary Reynolds
Categories Sweet Breads
Time 45m
Number Of Ingredients 15
Steps:
- 1. Mix dry ingredients in a bowl.
- 2. Add slightly beaten eggs, pumpkin and oil. Mix well.
- 3. Bake in a greased jellyroll pan (15.5 x 10.5 x1.5) at 350 degrees for 25 minutes.
- 4. Frosting: Blend cream cheese with butter, milk, vanilla and powdered sugar. Frost cake when cool. Cut into squares as desired.
PAUL'S PUMPKIN BARS
These are very moist, and so far I haven't found anyone who doesn't love them!
Provided by Deb Martin
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
- Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
- To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g
MOIST PUMPKIN BARS FOR A CROWD
I got this recipe in 1988 when my daughter, Amanda, was in kindergarten. Her teacher made it for the class for a Fall Feast at Thanksgiving. She knew how good they were and had recipes printed out to send home with the room mothers and students. These bars are so easy to make and really moist.
Provided by Gail Welch
Categories Other Snacks
Time 40m
Number Of Ingredients 13
Steps:
- 1. Beat sugar, oil, pumpkin and eggs for 1 minute.
- 2. Stir in Bisquick mix, cinnamon and pie spice. Mix well.
- 3. Bake in 17x12-inch cookie sheet or jelly roll pan that is lightly oiled and floured for 25-30 minutes at 350F.
- 4. ICING: Mix ingredients together and spread on cake. Only use enough milk (if any) to make a good spreading consistency.
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