Pumpkin Jingle Bars Recipes

PUMPKIN JINGLE BARS

Steps:

• Mix first 4 ingredients in large bowl at medium speed of electric mixer until well blended.
• Pour into greased 15 x 10-inch jelly-roll pan.
• Bake at 350°F for 18-20 minutes or until bars just begin to pull away from sides of pan.
• Cool.
• Sprinkle with sugar.
• Cut into bars.
• Pipe a swirl of frosting in the center of each bar.
• In the center of each swirl put 2 slices of green gum drops to resemble holly leaves and 3 slices of the red gum drops to resemble holly berries.
• Very festive.

PUMPKIN PIE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
• Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust. Sprinkle with reserved oat mixture.
• Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

PUMPKIN JINGLE BARS

Steps:

• Mix all 4 ingredients in a bowl, with mixer on medium speed, for about 2 minutes. (Batter will be a little thick.)
• Using cooking spray, coat the bottom of a jelly roll pan and then pour batter into jelly roll pan, smoothing batter over entire pan.
• Bake in a 350 degree oven for 18-20 minutes, or until bars start to pull apart from sides of pan.
• Cool completely (although it is scrumptious when eaten warm right out of the oven) and just before serving sprinkle with powdered sugar. Once cooled the bars are delicious served with a dollop of Cool Whip … and if you really want to “go the extra mile” simply sprinkle a little cinnamon over the Cool Whip.

PUMPKIN BARS

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.

EASY PUMPKIN BARS

Steps:

• 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.

PUMPKIN-GINGER BARS

Steps:

• Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat bar ingredients with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in pan.
• Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, beat cream cheese and butter on low speed until blended. Beat in 1/2 teaspoon vanilla. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable. Frost cooled bars. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.