Best 20 Pumpkin Bars Recipes

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Indulge in the delightful flavors of fall with our collection of delectable pumpkin bar recipes. These treats are not only visually appealing with their vibrant orange hue, but also offer a symphony of warm and comforting flavors. From classic pumpkin bars with cream cheese frosting to unique variations like chocolate chip pumpkin bars and gluten-free pumpkin bars, this article has something for everyone. Each recipe includes step-by-step instructions, making them easy to follow even for novice bakers. Whether you're looking for a sweet treat to enjoy with your family or a festive addition to your holiday gatherings, these pumpkin bars are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN BARS



Pumpkin Bars image

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

4 large eggs, room temperature
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

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



Pumpkin Pie Bars image

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

1 can (29 ounces) pumpkin
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 package butter recipe golden cake mix (regular size)
1 cup butter, melted
1 cup chopped pecans
Whipped topping, optional

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.

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING



Pumpkin-Spice Bars with Cream Cheese Frosting image

A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 49

Number Of Ingredients 18

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 g

PUMPKIN BARS (PAULA DEEN)



Pumpkin Bars (Paula Deen) image

Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.

Provided by SharleneW

Categories     Bar Cookie

Time 40m

Yield 48 small bars or 24 large bars

Number Of Ingredients 14

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
  • In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
  • Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
  • For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
  • If desired, garnish with ground cinnamon.

SPICED PUMPKIN BARS WITH CREAM CHEESE ICING



Spiced Pumpkin Bars with Cream Cheese Icing image

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

Nonstick baking spray, for the baking pan
2 cups all-purpose flour (see Cook's Note)
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
4 large eggs
One 15-ounce can pumpkin puree
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

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.

PAUL'S PUMPKIN BARS



Paul's Pumpkin Bars image

These are very moist, and so far I haven't found anyone who doesn't love them!

Provided by Deb Martin

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 13

4 large eggs
1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  • Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
  • To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g

PUMPKIN BARS



Pumpkin Bars image

In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h15m

Yield Makes 12 bars with 1 1/2 cups frosting

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
Pinch ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup milk, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Pinch coarse salt
1 cup confectioners' sugar, sifted

Steps:

  • Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
  • Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
  • Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
  • Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
  • Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.

PUMPKIN-OATMEAL BARS



Pumpkin-Oatmeal Bars image

Pumpkin sweets are popular at the holidays but really are yummy all year round! Try these pumpkin-oatmeal bars for a delicious mix between pumpkin bread and chewy oatmeal bars!

Provided by Kate

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 20

Number Of Ingredients 11

cooking spray
1 (16 ounce) can pumpkin puree
1 cup brown sugar
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 cups rolled oats
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.
  • Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.
  • Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.
  • Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 34.8 g, Cholesterol 16.4 mg, Fat 1.5 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 128.9 mg, Sugar 16.5 g

PUMPKIN CAKE BARS WITH CREAM CHEESE FROSTING!



Pumpkin Cake Bars With Cream Cheese Frosting! image

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

4 large eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
6 ounces cream cheese
6 tablespoons butter, softened
3 cups confectioners' sugar

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.

HARVEST PUMPKIN-SPICE BARS



Harvest Pumpkin-Spice Bars image

Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 49

Number Of Ingredients 17

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

LOW-CARB PUMPKIN CHEESECAKE BARS



Low-Carb Pumpkin Cheesecake Bars image

Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!

Provided by Paula Todora (Paula T)

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 16

Number Of Ingredients 8

cooking spray
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin puree
5 eggs
1 cup granular sucralose sweetener (such as Splenda®)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
  • Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
  • Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g

PUMPKIN PIE BARS



Pumpkin Pie Bars image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2 dozen bars

Number Of Ingredients 11

1 1/2 cups Pillsbury BEST® All Purpose Flour, plus 1 tablespoon, divided
1 cup finely chopped nuts
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tsps. ground cinnamon, divided
3/4 cup butter
1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs, beaten
1/2 tsp. ground allspice
1/4 tsp. salt

Steps:

  • HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
  • COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
  • MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
  • BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

PUMPKIN BARS(PAULA DEEN)



Pumpkin Bars(Paula Deen) image

Another recipe that I just have to try but need to post to save. This looks and sounds like a great alternative to traditional pumpkin pie.

Provided by Recipe Baroness

Categories     Dessert

Time 45m

Yield 24-48 Bars

Number Of Ingredients 13

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 295, Fat 17.1, SaturatedFat 5.7, Cholesterol 51.6, Sodium 256.3, Carbohydrate 33.7, Fiber 0.5, Sugar 24.3, Protein 2.9

CREAM CHEESE PUMPKIN BARS



Cream Cheese Pumpkin Bars image

I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 13

1-1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
1 cup old-fashioned oats
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened, cubed
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN PIE BARS WITH CAKE MIX



Pumpkin Pie Bars with Cake Mix image

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

1 (15.25 ounce) package yellow cake mix, divided
½ cup unsalted butter, melted and cooled
1 large egg
1 (15 ounce) can solid-pack pumpkin
⅔ cup milk
½ cup packed brown sugar
2 large eggs
2 ½ teaspoons pumpkin pie spice
¼ cup white sugar
¼ cup unsalted butter, softened
1 teaspoon ground cinnamon

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

PERFECT PUMPKIN CHEESECAKE BARS



Perfect Pumpkin Cheesecake Bars image

These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!

Provided by Kiwi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h35m

Yield 24

Number Of Ingredients 15

1 ½ cups all-purpose flour
½ cup butter, softened
¼ cup white sugar
8 ounces cream cheese
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
¾ cup white sugar
2 eggs
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
  • Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
  • Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
  • Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
  • Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 g

PUMPKIN PIE BARS



Pumpkin Pie Bars image

These bars are very easy to make and taste like pumpkin pie with a streusel topping. Serve with whipped cream, if desired.

Provided by Karin Christian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
½ cup melted butter
3 eggs
3 cups pumpkin pie filling
⅔ cup milk
¼ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
  • Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
  • Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
  • Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
  • Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
  • Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 28.3 g, Cholesterol 36.2 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 262.9 mg, Sugar 11.8 g

FANTASTIC PUMPKIN BARS



Fantastic Pumpkin Bars image

I developed this recipe to liven up the traditional pumpkin bar. My family says it's the best pumpkin bar they've ever had. This bar is dense and moist.

Provided by Mindy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
4 eggs
1 ⅔ cups white sugar
1 cup canola oil
1 (15 ounce) can pumpkin puree
2 cups shredded carrots
1 cup crushed pineapple
1 (8 ounce) package cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
  • Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
  • While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 39.2 g, Cholesterol 48.9 mg, Fat 16.5 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 279 mg, Sugar 29.3 g

FROSTED PUMPKIN CRANBERRY BARS



Frosted Pumpkin Cranberry Bars image

With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more! -Barbara Nowakowski, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3 large eggs, room temperature
1 can (15 ounces) pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING:
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons whole milk
Additional dried cranberries, optional

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 96mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN CHOCOLATE CHIP BARS RECIPE BY TASTY



Pumpkin Chocolate Chip Bars Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, ground cinnamon, ground ginger, McCormick® Ground Nutmeg, ground cloves, baking soda, kosher salt, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, pumpkin puree, semisweet chocolate chip

Provided by Ivan Diaz

Categories     Desserts

Yield 15 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
2 cups all purpose flour
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon McCormick® Ground Nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
¾ teaspoon kosher salt
2 sticks unsalted butter, softened
¾ cup granulated sugar
½ cup light brown sugar
1 large egg
1 ½ teaspoons vanilla extract
1 cup pumpkin puree
1 ½ cups semisweet chocolate chip, divided

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
  • In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
  • Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
  • Add the dry ingredients and mix just until combined.
  • Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
  • Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
  • Enjoy!

Nutrition Facts : Calories 185 calories, Carbohydrate 33 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then scooping out the flesh, or you can use canned pumpkin puree.
  • Be sure to drain the pumpkin puree well before using it in the recipe. This will help to prevent the bars from being too wet.
  • For a richer flavor, use brown sugar instead of granulated sugar.
  • Add a teaspoon of pumpkin pie spice to the batter for a warm, autumnal flavor.
  • If you don't have a 9x13 inch baking pan, you can use a 10x15 inch pan. Just adjust the baking time accordingly.
  • Let the bars cool completely before cutting them into squares. This will help to prevent them from falling apart.

Conclusion:

These pumpkin bars are a delicious and easy-to-make fall treat. They're perfect for potlucks, holiday parties, or simply enjoying at home. With their moist texture, sweet pumpkin flavor, and creamy cream cheese frosting, these bars are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet and satisfying snack, give these pumpkin bars a try!

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