PUMPKIN CAKE BARS WITH CREAM CHEESE FROSTING!
I love pumpkin bars all year long, and these ones take the cake! Moist, delicious, and perfect everytime. Everyone asks for the recipe after they've tried them!
Provided by Dine Dish
Categories Dessert
Time 45m
Yield 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour one glass 9 x 13 inch pan.
- In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
- Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
- Spread into prepared pan.
- Bake at 350° for 25 to 30 minutes.
- Remove from oven and allow to cool.
- For the frosting: beat together the cream cheese, butter and confectioner's sugar.
- Evenly spread over bars after they have cooled.
PUMPKIN PIE BARS WITH CAKE MIX
Pumpkin pie bars. Serve with whipped cream.
Provided by Kylee Kolesar
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom (only) of a 9x13-inch baking pan. Measure out 1 cup cake mix and set aside for topping.
- Combine remaining cake mix, melted butter, and egg for crust in a bowl; mix until thoroughly combined. Press into the prepared pan.
- Combine pumpkin, milk, brown sugar, eggs, and pumpkin pie spice for filling in a large bowl; beat with an electric mixer until smooth. Pour over the crust.
- Combine reserved cake mix, sugar, softened butter, and cinnamon for topping in a medium bowl. Mix until combined and sprinkle over the filling.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 260 calories, Carbohydrate 34 g, Cholesterol 59.1 mg, Fat 13 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 6.4 g, Sodium 262.1 mg, Sugar 22.9 g
PUMPKIN BARS FROM A CAKE MIX
Make and share this Pumpkin Bars from a Cake Mix recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Bar Cookie
Time 33m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes.
- Pour batter into 15x8 inch jelly roll pan that has been sprayed with vegetable cooking spray.
- Bake for 23 minutes.
- When bars are cool and just prior to serving, frost bars with glaze.
- Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on.
- Unfrosted bars can easily be frozen for later use.
Nutrition Facts : Calories 119.3, Fat 3.2, SaturatedFat 0.6, Cholesterol 26.9, Sodium 152.9, Carbohydrate 21.1, Fiber 0.5, Sugar 12.2, Protein 2
PUMPKIN BLONDIE CAKE-MIX BARS
Your new go-to bar full of the fall flavors you love--a pumpkin-spiced cake-mix bar topped with a sweet cream cheese drizzle for a cozy, simple autumn treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, mix Bar ingredients with spoon until well blended. Spread in pan.
- Bake 24 to 28 minutes or until light brown and toothpick inserted in center comes out clean. Cool completely, at least 45 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle with fork over top of bar. Let stand about 30 minutes or until set. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 14 g, TransFat 0 g
PUMPKIN BARS WITH YELLOW CAKE MIX
Steps:
- Preheat oven to 350 degrees. Grease and flour 13 x 9-inch pan. Remove 1 cup cake mix and reserve.
- In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into pan.
- In large bowl, lightly beat remaining eggs. Stir in pumpkin, 1/2 cup sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture.
- To the remaining 1 cup cake mix, add 1/2 cup sugar, walnuts and 1/4 cup butter. Mix until crumbly and sprinkle over pumpkin mixture.
- Bake at 350F 50 to 60 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOW-FAT PUMPKIN SWIRL BARS (OR CAKE)
Many pumpkin desserts are dense and heavy, but these bars are light and more cake-light, with a lovely cream-cheese swirl. For a fancier presentation, serve it with a dollop of whipped cream sprinkled with cinnamon.
Provided by CookinDiva
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Prepare pan - either a 10x15 jelly roll (for bars) or a 9x13 (for cake). I like to line my pans with parchment paper.
- Combine flour, spice, baking powder and soda in a bowl. Set aside.
- In a mixer, combine sugar, brown sugar and softened butter. Add pumpkin, and then eggs and whites. Add flour mixture; mix well. Spread into prepared pan.
- Make cream cheese topping: blend cheese, 3 T. sugar and milk until smooth. Drizzle across top of batter; then use a knife to zigzag through the batter and filling, creating a nice design.
- Bake according to your pan size: 10x15 pan 25-30 minutes, 9x13 pan 35 minutes. Test with a knife (better than a toothpick test) to make sure the bars are completely done and not under-baked. I watch for the cake to puff up all over, even creating little cracks on the top, as an indicator that it is thoroughly baked. Under-baked bars get gummy.
PUMPKIN LATTE CAKE BARS
This is a yummy cake made in a 9 x 13 pan, great for any time of year. The cream cheese layer on top give it a rich and delicious frosting-like topping with the added crunch of healthy walnuts. I found this recipe in a coffee recipe pamphlet.
Provided by Pam-I-Am
Categories Dessert
Time 1h25m
Yield 24 Bars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199.4, Fat 10.7, SaturatedFat 4.9, Cholesterol 37.1, Sodium 208.5, Carbohydrate 23.4, Fiber 0.7, Sugar 15.1, Protein 3.4
7-LAYER PUMPKIN SPICE CAKE BARS
7-Layer Pumpkin Spice Cake Bars are an easy fall dessert that starts with a spice cake mix. Layers of pecans, white chocolate, dried cranberries, coconut, and dark chocolate, enrobed in pumpkin spice sweetened condensed milk, create this decadent 7-layer bar with all the flavors of fall. #pumpkinspice #pumpkincake #pumpkinbars #spicecake #cakemixcookiebars #7layerbars #dessertbars #cookiebars #falldessert
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 350. Spray a 9x13 pan with cooking spray.
- In a large bowl, mix the spice cake mix, one stick of softened butter, and one egg together with a hand mixer until it comes together in a stiff dough, almost like cookie dough.
- Pat the spice cake mixture evenly into the pan and bake it for 15 minutes.
- In a medium bowl, whisk the sweetened condensed milk, 1 cup of pumpkin puree, and 1 teaspoon of pumpkin spice together until smooth.
- Pour the pumpkin sweetened condensed milk mixture over the spice cake layer.
- Add the layers of nuts, chocolate chips, cranberries, and coconut in this order: 1. 1 cup of pecans2. 1/2 cup dried cranberries3. 1/2 cup white chocolate chips4. 2 cups coconut5. 1/2 cup dark chocolate chips
- Lightly press the coconut layer down into the sweetened condensed milk. This will help all the ingredients to adhere together during baking - especially that top layer of dark chocolate chips.
- Bake for 25-35 minutes or until the coconut is brown and the center is firm, or until it reaches an internal temperature of 170-200, depending on how gooey you want your bars. If you want gooeyness in the center, opt for closer to 170. If you like a more well-done bar, go closer to 200.
- Place the pan on a wire rack to cool for at least 20 minutes before cutting. They are exceptional when warm - and still gooey and delicious when cool.
LOW-FAT PUMPKIN CAKE BARS
Mmmmm pefect for those people who don't like pie or just want a change.
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Cakes
Number Of Ingredients 17
Steps:
- CAKE: Preheat oven to 350 degrees F. Grease an 8" X 8" glass cake plate with cooking spray.
- Mix pumpkin, yogurt, vanilla, egg whites & sugar well in a large mixing bowl. Once combined, add in baking soda, baking powder, flour, salt & pumpkin pie spice until fully mixed.
- Bake for about 30 minutes, or until cake comes out dry when inserted with a toothpick.
- FROSTING: Mix cream cheese, powdered sugar & vanilla together. Once cake has cooled, frost & garnish with toasted almonds.
PUMPKIN CAKE BARS
Make and share this Pumpkin Cake Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 35m
Yield 48 bars
Number Of Ingredients 14
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.
Nutrition Facts : Calories 125.3, Fat 5.9, SaturatedFat 1.2, Cholesterol 19.6, Sodium 93.5, Carbohydrate 17.2, Fiber 0.2, Sugar 12.8, Protein 1.3
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