Pumpkin Or Squash Bars Recipes

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THE BEST PUMPKIN BARS I'VE EVER HAD



The Best Pumpkin Bars I've Ever Had image

These are the best pumpkin bars I've ever had. They have incredible spiced pumpkin flavor and aren't quite as light and cakey as most other recipes I've tried. Instead, they're soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!

Provided by Sally

Categories     Bars

Time 3h

Number Of Ingredients 20

2 cups (250g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice*
1 cup (240ml) vegetable oil*
3 large eggs
1 cup (200g) packed light or dark brown sugar
1/3 cup (65g) granulated sugar
2 Tablespoons (30ml) pure maple syrup
1 (15 ounce) can pumpkin puree*
1 and 1/2 teaspoons pure vanilla extract
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/4 cup (60g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
optional: sprinkles for decorating

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 10×15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  • Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
  • Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled bars. To help "set" the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
  • Enjoy with or without a fork, but definitely grab a napkin!
  • Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

WINTER SQUASH SQUARES



Winter Squash Squares image

Meet the Cook: Besides tasting good, these squares are a wonderful way to use up any leftover squash from dinner. Since my husband has a fertilizer-chemical business, I bake a lot of my squash squares for his crew and customers. We have five children, all of them married, and six grandchildren. -Shirley Murphy, Jacksonville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
4 large eggs, beaten
2 cups mashed cooked winter squash
1 cup canola oil
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
6 tablespoons butter, softened
1 tablespoon milk

Steps:

  • In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.

Nutrition Facts : Calories 140 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 75mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN BARS



Pumpkin Bars image

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

4 large eggs, room temperature
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

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.

PAUL'S PUMPKIN BARS



Paul's Pumpkin Bars image

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

4 large eggs
1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

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

PUMPKIN (OR SQUASH) BARS



PUMPKIN (OR SQUASH) BARS image

These bars are yummy - and they freeze well!

Provided by Terry Criscione

Categories     Cakes

Time 40m

Number Of Ingredients 16

2 c sugar
4 eggs
16 oz pumpkin or squash
1 c oil
DRY INGREDIENTS:
2 c flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (or more)
FROSTING:
8 oz cream cheese
6 Tbsp butter, softened
1 tsp vanilla
4 c powdered sugar
1/2 c walnuts, chopped

Steps:

  • 1. Mix dry ingredients. Add all other ingredients. Then mix. Pour into a greased and floured jelly roll pan. Bake at 350 degrees for 20 to 30 minutes. Touch middle to detect doneness. Cool completely, then ice with powdered sugar frosting.
  • 2. Frosting: Mix cream cheese and butter. Add vanilla. Add powdered sugar, a cup at a time. Spread frosting over bars. Sprinkle with walnuts (if desired). Store covered in refrigerator.
  • 3. Cut into bars. This freezes well.

ROASTED BUTTERNUT SQUASH & PUMPKIN SPICE CRUMBLE BARS



ROASTED BUTTERNUT SQUASH & PUMPKIN SPICE CRUMBLE BARS image

Roasted butternut and pumpkin spice crumble bars.

Provided by Beet the Rush

Categories     Snacks     Dessert

Time 40m

Number Of Ingredients 11

1 cup flour
1 cup rolled oats
1/2 cup light brown sugar, packed
1 teaspoon baking powder
100 g butter
1 egg
1 cup roasted butternut squash puree (or pumpkin puree)
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon pumpkin spice
1/4 cup chopped walnuts

Steps:

  • Heat the oven to 200ºC. Line a small pan with parchment paper.
  • To a food processor, add 1 cup of flour, 1 cup of oats, ½ cup of packed light brown sugar, 1 teaspoon of baking powder and 100 g of cubed butter. Mix for about one minute, until you achieve fine crumbs.
  • Add one egg and pulse it until combined. Set aside 1 cup of this mix for the crumble topping.
  • Press the mix into the bottom of the pan. Bake for 10 minutes until lightly golden.
  • Meanwhile, in a small bowl, mix 1 cup of roasted butternut squash puree (or pumpkin puree), 1/2 cup light brown sugar, 1 teaspoon vanilla extract and 1/2 teaspoon pumpkin spice.
  • On top of the crumble base, spread the butternut squash mixture, 1/4 cup of chopped walnuts, and the remaining crumble mix.
  • Bake for 20 minutes, or until golden.
  • Allow it to cool a bit in the pan before cutting.

Nutrition Facts :

PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING



Pumpkin Squares With Oat Crust and Crumb Topping image

The pumpkin filling in these tasty pumpkin bars is spiced with cinnamon, ginger, and other spices and is sandwiched between a chewy oat-crumble crust.

Provided by Diana Rattray

Categories     Dessert     Snack

Time 55m

Yield 24

Number Of Ingredients 14

For the Oat Crumble:
1 1/2 cups oats (quick-cooking)
1 1/4 cups flour
3/4 cup brown sugar (light, firmly packed)
1/2 cup pecans or walnuts (chopped)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (room temperature)
For the Filling:
1 (16-ounce) can pumpkin puree (2 cups)
2/3 cup milk
1/3 cup brown sugar (light, packed)
1 egg
1 tablespoon pumpkin pie spice

Steps:

  • Gather the ingredients.
  • Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan .
  • Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
  • Reserve about 1 1/2 cups of the crumb mixture and press the remaining mixture into the baking pan . Bake for 10 minutes.
  • Beat the filling ingredients in a mixing bowl until well blended and smooth.
  • Spread filling over the crust and sprinkle with the remaining crumb mixture.
  • Return to the oven and bake 25 minutes longer. Cool and cut into bars.

Nutrition Facts : Calories 155 kcal, Carbohydrate 19 g, Cholesterol 24 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 126 mg, Sugar 9 g, Fat 8 g, ServingSize 24 Servings, UnsaturatedFat 0 g

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