PUMPKIN CREAM CHEESE BARS
Pumpkin cream cheese bars are the most delightful and easy fall dessert. Find out how to make pumpkin cream cheese bars today!
Categories autumn Thanksgiving winter dessert
Time 5h10m
Yield 16 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F. Line an 8x8 square baking dish with parchment paper and set aside.
- Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish.
- Bake in preheated oven for 10-12 minutes, or until crust is just starting to change color. Set aside to cool completely.
- Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes.
- Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth.
- Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.
- In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much.
- Cover with plastic wrap and place in the fridge while you make the topping.
- In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.
- Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4-6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.
EASY PUMPKIN BARS WITH CREAM CHEESE FROSTING
Delicious and easy Pumpkin Bars With Cream Cheese Frosting are a fantastic fall dessert! The perfect cross between a pumpkin cake, pumpkin pie and pumpkin brownies!
Provided by Christi Johnstone
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine pumpkin, sugar, eggs and oil with an electric mixer until well combined.
- Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt to the wet ingredients and mix by hand until just combined.
- Pour batter into a 9x13" baking pan that has been sprayed with non-stick cooking spray.
- Bake for approximately 30-40 minutes. Bars should be starting to set up, but remember this is more like a brownie than a cake, it should seem a bit undercooked in the center, but not still be wet.
- Remove from oven and allow to cool completely on a wire cooling rack.
Nutrition Facts : Calories 261 kcal, Carbohydrate 44 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 279 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
PUMPKIN BARS
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
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.
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!
Provided by WeibellMommy
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g
SPICED PUMPKIN BARS WITH CREAM CHEESE ICING
This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 bars
Number Of Ingredients 19
Steps:
- For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
- Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
- Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
- For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.
EASY PUMPKIN CHEESECAKE BARS
Incredibly easy and tasty. Neufchatel can be substituted for the cream cheese for a lower-fat but equally scrumptious alternative.
Provided by ANGELAH100
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- Mix flour and brown sugar in a bowl. Cut butter into flour mixture until small crumbs form. Stir pecans into the crumbs. Set 3/4 cup of the mixture aside for topping the bars; press remainder of the mixture into the bottom of the prepared baking dish.
- Bake crust in preheated oven until lightly browned, about 15 minutes; remove from oven and set aside to cool slightly.
- Beat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon together in a bowl until smooth; pour over the cooled crust. Sprinkle reserved topping over the cream cheese mixture.
- Return dish to oven and continue baking until the topping browns, 30 to 35 minutes.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 21.7 g, Cholesterol 48.2 mg, Fat 11.9 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5.8 g, Sodium 95.8 mg, Sugar 14.4 g
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