Best 7 Kims Grandmas Pumpkin Bars Recipes

PUMPKIN BARS

Steps:

• Preheat oven to 350ºF. and spray a 9 x 13 inch baking dish with non-stick cooking spray; set aside.
• Combine the ingredients for the crust; in a medium mixing bowl. Use a large spoon to spread the crust into the bottom of the baking pan or press it evenly with your fingers.
• Combine the ingredients for the filling; in a medium mixing bowl. Pour filling over crust and spread out evenly.
• Combine the ingredients for the topping; in a small mixing bowl and sprinkle evenly over filling.
• Bake dessert at 350ºF for 45 to 50 mins.
• Allow dessert to cool for about 20 minutes and then store in the fridge (at least 3-4 hours) before serving.
• Bars will be tasty at room temperature, but are best served COLD with some type of whipped topping.

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.

KIM'S GRANDMA'S PUMPKIN BARS

Steps:

• Beat oil, sugar, pumpkin and eggs until blended.
• Add remaining dry ingredients gradually.
• Prepare 9x13 pan.
• Spread batter in pan and bake in 350° oven for 25-30 minutes.
• Cool.
• For frosting, cream all ingredients together until well blended--smooth and creamy.
• Frost bars.

PUMPKIN BARS

Steps:

• Preheat oven to 350°.
• Beat together the sugar, oil, eggs and pumpkin.
• Sift dry ingredients and add slowly to pumpkin mixture.
• Mix well.
• Pour into a 15x10x1 pan and bake for 25-30 minutes.
• Cool completely.
• Mix together icing ingredients using more milk if needed.
• Spread over cooled pumpkin bars.

MY GRANDMA'S PUMPKIN BARS

Steps:

• Bars.
• Use electric mixer.
• Mix sugar and oil, add eggs and pumpkin.
• Add dry ingredients, mix well, pour into greased jelly roll pan. Bake at 350 for 30 minutes. Cool.
• Frosting.
• Beat with mixer, spread on cooled bars.
• Oh so yummy!

PUMPKIN BARS(PAULA DEEN)

Steps:

• Preheat the oven to 350°F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 13 by 10-inch baking pan.
• Bake for 30 minutes.
• Let cool completely before frosting.
• Cut into bars.
• To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
• Add the sugar and mix at low speed until combined.
• Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.

GINGERBREAD PUMPKIN BARS

Steps:

• Heat oven to 350. Combine 1 1/2 cups of sugar, 1 cup butter and molasses in large bowl. Beat at medium speed until creamy. Reduce heat to low; add flour, baking soda and 1 t. pumpkin pie spice. Beat until well mixed. Place 3/4 cup mixture in small bowl; add oats and mix well. Set aside.
• Press remaining mixture into ungreased 15 x 10 x 1 inch jelly-roll pan.
• Combine pumpkin, 1/2 cup sugar, cream cheese, vanilla and 1 t. pumpkin pie spice in medium bowl. Beat until well mixed. Add eggs; continue beating until well mixed. Spread mixture over crust to within 1/4 inch of edge. Crumble reserved oat mixture over filling. Bake for 25 to 30 minutes or until topping is light golden brown. Cool completely.
• Combine powdered sugar, 1 T. butter and vanilla in small bowl. Beat at medium speed gradually adding enough half & half for desired drizzling consistency. Drizzle over cooled bars. Store bars in loosely covered container in the refrigerator.