Super Moist And Easy Pumpkin Bars Recipes

THE BEST FROSTED PUMPKIN BARS EVER!

Steps:

• Mix the oil, eggs and sugar together.
• Then add the remaining ingredients.
• Pour mixture into greased cookie sheet or jellyroll pan (I actually use a 9x13 pan for thicker bars).
• Bake @ 350 for 25-30 minutes for cookie sheet/jelly roll pan or 40-45 mins for 9x13 pan.
• Cool completely. Then frost.
• Mix until smooth.
• Spread evenly over pumpkin bars.

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!

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
• Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
• Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
• Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

MOIST PUMPKIN BREAD

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

THE BEST PUMPKIN BARS I'VE EVER HAD

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.

PAUL'S PUMPKIN BARS

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.

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.

SUPER MOIST AND EASY PUMPKIN BARS

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.