Best 4 Glazed Pumpkin Bars Recipes
Pumpkin bars are a classic fall treat that are easy to make and always a crowd-pleaser. These moist and flavorful bars are made with a simple batter of pumpkin puree, sugar, eggs, and spices, and then topped with a decadent glaze. They're perfect for potlucks, bake sales, or just enjoying at home with a cup of coffee or tea.
This article features two delicious recipes for glazed pumpkin bars: a classic recipe and a gluten-free recipe. The classic recipe uses all-purpose flour, while the gluten-free recipe uses a blend of almond flour, oat flour, and tapioca flour. Both recipes are easy to follow and can be made in just a few steps.
The classic glazed pumpkin bars are made with a combination of pumpkin puree, sugar, eggs, spices, and all-purpose flour. The batter is poured into a baking pan and baked until golden brown. Once the bars have cooled, they're topped with a simple glaze made with powdered sugar, milk, and vanilla extract.
The gluten-free glazed pumpkin bars are made with a combination of pumpkin puree, sugar, eggs, spices, almond flour, oat flour, and tapioca flour. The batter is poured into a baking pan lined with parchment paper and baked until golden brown. Once the bars have cooled, they're topped with a simple glaze made with powdered sugar, milk, and vanilla extract.
Both the classic and gluten-free glazed pumpkin bars are delicious and perfect for any occasion. They're a great way to use up leftover pumpkin puree, and they're sure to be a hit with everyone who tries them.
GLAZED SPICED PUMPKIN BARS
Pair the great taste of pumpkin with Fiber One® original bran cereal in a spicy dessert bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes.
- Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan.
- Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 14 g, TransFat 0 g
GLAZED PUMPKIN BARS
These pumpkin bars should have a warning label because we couldn't stop eating them! They are rich, moist, and melt in your mouth. The cake part has just enough pumpkin spice without being overpowering. It'll be hard to wait until these finish baking because the smell from the oven is amazing. The glaze is the real star. It's...
Provided by Kathy Carlson
Categories Other Desserts
Time 35m
Number Of Ingredients 18
Steps:
- 1. Combine canned pumpkin, oil, eggs, milk and vanilla extract in a large mixing bowl.
- 2. Sift dry ingredients in a separate bowl.
- 3. Mix until wet and dry ingredients combined.
- 4. Pour into sprayed 9 X 13 pan.
- 5. Bake in a 350-degree oven for 20 minutes or until springs back when touched in center.
- 6. While they bake prepare glaze in a small bowl. Add nuts now if desired. (I sometimes do 1/2 with nuts for potlucks.)
- 7. After bars are done baking, spoon glaze over top.
- 8. Convert to broil. CAREFULLY (!!!!) broil bars until bubbly and beginning to brown.
- 9. Cool. Cut. Give or share or pig out! Refrigerate for next day.
GLAZED SPICED PUMPKIN BARS RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes. Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour. In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows. You can store bars for up to two months in your freezer. Layer bars with waxed paper and tightly cover in freezer containers.
GLAZED SPICED PUMPKIN BARS
Pair the great taste of pumpkin with Fiber One® original bran cereal in a spicy dessert bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes.
- Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan.
- Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 14 g, TransFat 0 g
Tips:
- Use fresh, ripe pumpkin. This will give your bars the best flavor and texture.
- Be sure to drain the pumpkin puree well. Excess moisture will make your bars too wet and dense.
- Don't overmix the batter. Overmixing can make your bars tough.
- Bake the bars until a toothpick inserted into the center comes out clean. Overbaking will make your bars dry and crumbly.
- Let the bars cool completely before glazing them. This will help the glaze set properly.
- Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
These glazed pumpkin bars are a delicious and easy-to-make fall treat. They're perfect for potlucks, bake sales, or simply enjoying at home with your family and friends. With their moist texture, sweet pumpkin flavor, and decadent glaze, these bars are sure to be a hit!
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