Pumpkin Cream Cheese Bars Recipe 445

PERFECT PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
• Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
• Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
• Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

EASY CREAM CHEESE PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 10x15 inch jellyroll pan.
• Beat together the sugar, oil, pumpkin and eggs. Stir in baking mix, cinnamon and raisins; pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until toothpick inserted in center comes out clean; allow to cool.
• Prepare the frosting by beating together the cream cheese, 1/3 cup butter, milk, vanilla and powdered sugar. Spread frosting evenly over cake and cut into bars.

PUMPKIN CREAM CHEESE BARS

Steps:

• Preheat oven to 375°.
• Spray a 9x13" baking pan with cooking spray. Set aside.
• For the filling: With a hand mixer blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside.
• For the batter: Combine the pumpkin, sugar, egg and oil in medium mixing bowl and mix until well combined.
• Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well to combine.
• Pour batter into prepared baking dish, and spread to cover bottom of pan.
• Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife to make a marbled effect w/ the cream cheese mixture in an up and down pattern. Repeat going the other way. When marbling make sure you don't go all the way to the bottom of the pan. Sprinkle with the chopped pecans if desired.
• Bake for 25 - 28 minutes or until toothpick inserted in the center comes out clean.
• Cool an cut into squares. Store in the refrigerator.

PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees
• In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda together. Set aside.
• In a large bowl, beat the eggs, sugar, oil and pumpkin until light and fluffy.
• Slowly add the dry ingredients into the wet ingredients, mixing well after each addition.
• Spread pumpkin pie bars batter into a greased 15x10x1 baking pan
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
• Remove from oven to a wire rack and cool completely.
• To Make The Cream Cheese Frosting, cream together butter and cream cheese until smooth and fluffy.
• Gradually add the powdered sugar, beating until mixture is smooth.
• Add vanilla and pumpkin pie spice. Continue beating until smooth.
• Frost bars with an offset spatula. Cut into squares.

PUMPKIN CREAM CHEESE BARS

Steps:

• 1. Preheat oven to 375°
• 2. Spray a 9x13" baking pan with PAM or Baker's Joy. Set aside.
• 3. For filling, whisk together softened cream cheese, sugar and egg. Mix with a hand mixer until well-blended and smooth. Set aside.
• 4. For batter, combine pumpkin, sugar, egg and oil in medium mixing bowl. Mix well.
• 5. Stir in flour, pumpkin pie spice, baking powder, baking soda, & salt. Mix well to combine.
• 6. Pour batter into prepared baking dish, and spread to cover bottom of pan.
• 7. Drizzle the cream cheese mixture over the batter. Cut through the batter with a knife or spatula, to make a marbled effect w/ the cream cheese mixture. Do this a second time, going in the opposite direction [i.e., if you go side to side the first time, go up and down the second time]. When doing the marbling, be cautious and don't let your knife drag or touch the bottom of the baking dish.
• 8. Sprinkle with the chopped pecans.
• 9. Bake 25 - 28 minutes, or until a cake tester comes out clean.
• 10. Cool the entire pan of bars, then cut into squares. Makes 18 squares.

PUMPKIN CREAM CHEESE BARS RECIPE - (4.4/5)

Steps:

• I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit. In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed. In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake -pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure "8's" - to blend it a bit. Bake for 25-30 minutes or until filling is just set (the middle will still jiggle a little bit). Cool the bars in the pan and chill in the fridge for at least 4 hours before serving. 350

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees and line a 15 x 10 jelly roll pan with parchment paper and lightly spray with non-stick spray. Set aside.
• Add all "bar" ingredients to a large bowl. With a hand mixer (or a stand mixer), mix on low speed until moist and then medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes until set and toothpick inserted into the center comes out clean.
• While bars are cooling, make the frosting.
• To a medium mixing bowl, add all "frosting" ingredients and beat on medium until smooth.
• Once bars are completely cooled, spread frosting evenly over the top.
• Slice into 48 bars & enjoy!

CREAM CHEESE AND PUMPKIN ROLL BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth.
• Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
• In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
• Spread about 2/3 of the batter evenly into the prepared pan.
• In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth.
• Spread cream cheese mixture evenly over the pumpkin batter.
• Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
• Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
• Cool completely in pan, then cut into bars.

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F and grease a 9 x 13-inch baking pan. In a large bowl, beat together the eggs, sugar, oil, and pumpkin until well combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
• Add the dry ingredients to the wet and gently stir until well combined. Bake for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
• Beat the cream cheese and butter on high until smooth. Beat in the powdered sugar, vanilla, and salt until smooth. Do not over-beat. Spread on top of completely cooled bars. Cut into bars.