Best 6 My Grandmas Pumpkin Bars Recipes
In the realm of sweet treats, pumpkin bars stand out as delectable morsels that capture the essence of fall's bounty. These delectable squares, often graced with a dusting of powdered sugar or a drizzle of maple glaze, offer a symphony of flavors and textures that tantalize the taste buds. This article presents a curated collection of pumpkin bar recipes that cater to diverse dietary preferences and culinary skills. From classic pumpkin bars, bursting with warm spices and rich pumpkin puree, to gluten-free and vegan variations, this culinary journey promises a pumpkin bar experience like no other. Prepare to embark on a delightful adventure as you explore these recipes, transforming your kitchen into a haven of pumpkin-scented goodness.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST PUMPKIN BARS I'VE EVER HAD
These are the best pumpkin bars I've ever had. They have incredible spiced pumpkin flavor and aren't quite as light and cakey as most other recipes I've tried. Instead, they're soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!
Provided by Sally
Categories Bars
Time 3h
Number Of Ingredients 20
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.
* MY GRANDMA'S PUMPKIN BARS *
This was my Grandma recipe and it was her mothers.. Everytime I make this they are gone in no time
Provided by Cammie Barker
Categories Other Desserts
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mix all ingedients together in large bowl and mix together on med speed
- 2. spary your cookie sheet with non-stick cooking spray and pour mixture onto sheet
- 3. bake @ 350 for 45 or until tooth pick comes out clean
- 4. cool completely then iceing them with your cream cheese frosting
KIM'S GRANDMA'S PUMPKIN BARS
Make and share this Kim's Grandma's Pumpkin Bars recipe from Food.com.
Provided by LiisaN
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 14
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
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 PIE BARS
These bars taste like a cross between pumpkin pie and pecan pie-yum! If you can't find butter cake mix, yellow cake mix works. -Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 360mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
GRANDMA'S PUMPKIN BARS
Steps:
- Start at top of ingredients list and mix together. Pour into greased jelly roll pan.
- Bake at 350 for 25 minutes.
- Mix together frosting ingredients. When cake has cooled, frost with cream cheese frosting.
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
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your pumpkin bars will taste. If possible, use fresh pumpkin purée instead of canned.
- Don't Overmix the Batter: Overmixing the batter will make your pumpkin bars tough. Mix just until the ingredients are combined.
- Bake the Pumpkin Bars Until a Toothpick Inserted into the Center Comes Out Clean: This will ensure that the pumpkin bars are cooked through.
- Let the Pumpkin Bars Cool Completely Before Frosting Them: This will help the frosting set properly.
Conclusion:
These pumpkin bars are a delicious and easy-to-make fall treat. They're perfect for potlucks, bake sales, or just enjoying at home with your family. With their moist and flavorful pumpkin spice cake and creamy cream cheese frosting, these pumpkin bars are sure to be a hit. So next time you're looking for a sweet and festive treat, give these pumpkin bars a try. You won't be disappointed!
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