Pumpkin Latte Cake Bars Recipes

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.

PUMPKIN SPICE LATTE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
• Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
• Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
• Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
• Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
• Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

PUMPKIN BARS

Steps:

• Preheat the oven to 350 °F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
• Let cool completely before frosting.
• Cut into bars.
• To make the icing:
• Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.

PUMPKIN CHEESECAKE BARS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
• Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
• In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
• Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
• Preheat the oven to 325˚F (160˚C).
• Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
• Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
• Bake for 30 minutes.
• Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
• Top the cheesecake with the crumble topping and bake for another 25 minutes.
• Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
• Enjoy!

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.

PUMPKIN LATTE CAKE BARS

Steps:

• Preheat oven to 350°F Lightly spray the 9 x 13 baking pan with cooking spray.
• In a large bowl, stir together cake mix, pumpkin, cooled doffee and egg. Spread mixture into baking pan.
• In a medium mixing bowl, beat together the softened cream cheese and sugar until fluffy. Add the egg and cooled down coffee. Beat until smooth. Spread the cream cheese mixture ove rthe cake batter.
• Sprinkle the oatmeal packet and walnuts over the cream cheese toping.
• Bake in preheated oven for 15 minutes and then reduce the heat to 325 F and continue baking for 45 to 50 minutes.
• Remove from oven and let cool completely before cutting into bars.

PUMPKIN CAKE BARS

Steps:

• Combine first 6 ingredients.
• Add oil, pumpkin and eggs; beat 1 minute at medium speed of electric mixer.
• Spoon batter into a greased 15x10x1 inch jellyroll pan.
• Bake at 350 degrees for 20 to 25 minutes.
• Cool completely; frost with Fluffy cream cheese frosting.
• Cut into bars.
• Fluffy cream cheese frosting: Beat cream cheese and margarine until light and fluffy; add orange juice and vanilla and mix well.
• Gradually add powdered sugar, mixing until light and fluffy.