pumpkin bars recipe

These easy and delicious pumpkin bars are the perfect treat for a crisp fall day.

Pumpkin bars

all-purpose flour (240 grams)

baking soda

baking powder

salt

cinnamon

allspice

ginger

nutmeg

eggs

brown sugar (200 grams)

white sugar (50 grams)

milk

oz pumpkin puree (one small can)

vegetable oil

vanilla extract (10 milliliters)

butter (113 grams, room temp)

oz cream cheese (226 grams, room temp)

sugar (340 grams)

vanilla

Preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line it with parchment paper.

Combine the flour, salt, baking soda, baking powder, and spices in a large bowl then whisk together and set aside.

In a separate bowl combine the eggs, oil, white and brown sugar, vanilla, milk, and pumpkin puree then whisk together until smooth.

Pour the wet mixture into the dry and mix until just combined then transfer the batter to your prepared pan and spread out into an even layer using an offset spatula. Bake at 350F for about 25 minutes or until the center springs back when pressed lightly.

Make the frosting by beating room temperature cream cheese and butte together until combined then add the powdered sugar and vanilla. Beat on low then switch to high for about three minutes or until light and creamy. scrape the bowl down and mix once more.

Once the base is cool cover with the cream cheese frosting, cut and serve. I like to garnish with a sprinkle of cinnamon but sprinkles

You'll love these soft and richly spiced pumpkin bars topped with silky cream cheese frosting. These classic pumpkin bars are the perfect fall treat! So soft they melt in your mouth and chock full of pumpkin flavor and all your favorite fall spices! The luscious cream cheese frosting takes it over the top into must bake territory!

RECIPE: https://preppykitchen.com/pumpkin-bars/

These easy pumpkin bars will satisfy all your pumpkin cravings. Besides being delicious and quick to make they also serve a big group so no one needs to feel shy asking for seconds!

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AMAZING Pumpkin Bars | Preppy Kitchen

Here's the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.

Perfect Pumpkin Bars

[280 g] all-purpose flour

pumpkin pie spice

brown sugar

sugar

pumpkin puree

neutral oil

unsalted butter, room temperature

package cream cheese, room temperature

sugar,

vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Grease a 10 x 15-inch jelly roll pan.

In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer. 

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.) 

Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using). 

Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months. 

Please post nutrition facts for this recipe.  Actually, nutrition facts for all your recipes would be very helpful.
Thank you :)

Delicious Cake Batter Crust, Dreamy Pumpkin Pie Filling Topped with a Delicious Cake Topping!

Pumpkin Dessert Bars

15.25 oz Box Yellow Cake Mix (Reserve 1 c. for topping)

egg (beaten)

butter

c. brown sugar (packed)

c. yellow cake mix (That you reserved)

c. sugar

Preheat 350 degrees. Grease a 9x13 inch cake pan and set aside.

Mix base ingredients well and press into prepared cake pan. Make sure to set aside 1 c. of cake mix for topping.

In a mixing bowl mix middle ingredients well and pour over base.

In a small mixing bowl mix topping ingredients until they are crumbly and sprinkle over middle layer.

Bake 50-60 minutes or until it is golden brown and middle is set.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631902988/iVDOYx92Y.mp4

This an amazing pumpkin bars recipe! It has a delicious cake batter crust, creamy pumpkin pie filling layer and it's topped with more cake mix!
This easy recipe will be your new favorite fall dessert. Pumpkin Squares might even replace your pumpkin pie at your Thanksgiving table this year. I know I enjoy these so much that they have replaced our pumpkin pie. Don't forget the whipped cream on top of these and a sprinkle of cinnamon to really top it off.

The BEST Pumpkin Bars!

These Easy Pumpkin Blondies are insanely delicious! They're packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!

Easy Pumpkin Blondies

all purpose flour

white chips

In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.

Preheat oven to 350°F. Line a 9&#215;13 pan with foil or parchment paper and coat with nonstick spray. Set aside.

In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.

Evenly mix in the flour until incorporated.

Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.

Allow the blondies to cool completely before slicing into bars.

I switched half amount of butter to additional pumpkin purée to lower down the fat and switched brown sugar to honey. As a result, it came out amazingly delicious, but consequently, the texture turned out more like a dense cake.

I made these and they were absolutely delicious! I'm definitely making them again! I think I may put in dried cranberries instead of the white chocolate chips next time. Thank you for the recipe! It's a winner!

That's such  a good idea! I made them tonight for the first time and oh my goodness.... delightful.

I thought these were very good but a little too sweet. I'm going to test them again with 25% less sugar.  I also prefer a chewy blondie rather than a cake-y one so I reduced the baking powder to 1/4 tsp with excellent results. I thought the white chocolate chips were outstanding in it and I think they're sweetness will be more enjoyable when the batter is less sweet.

The taste was amazing but mine came out like extremely moist in the middle; they weren't raw because a toothpick came out clean, but they were like falling apart because of how wet they were in the center

these were delicious! I added just a little bit more pumpkin purée, as well as pumpkin pie seasoning, and they turned out perfectly. Perfect moisture, good amount of sweetness, really good texture. I ended up cooking for about 33 minutes and these were great.

I made these and added about 1/2 cup sour cream and pecans. My husband is not a fan of pumpkin but he loved these!

This is fabulous.  Addicting.  Between the browned butter and dark brown sugar these have a deep rich flavor.  yummy and easy.  I would consider adding chopped nuts but these are great exactly as written.

I made these for a Thanksgiving potluck at work and everyone absolutely RAVED about it. If you want to impress at a fall themed potluck, make these!

This pumpkin bars recipe is tried and true in our family for over 15 years! The BEST tender and moist pumpkin bars with cream cheese frosting!

Pumpkin Bars

veggie oil

pumpkin

flour

cream cheese (,

butter (, at room temperature)

Preheat.

Preheat the oven to 350˚F.  Grease a 13&quot;x9&quot; baking pan.

Whisk.

In a large mixing bowl, whisk the eggs, sugar, oil and pumpkin until combined.

In a separate medium bowl, whisk the flour, baking powder, cinnamon, salt and baking soda.

Combine.

Without over-mixing, gradually stir in the dry ingredients into the wet ingredients until just combined. Pour into the prepared pan and spread evenly with a spatula.

Bake.

Bake for 25 to 35 minutes or until it passes the toothpick test.  Let cool completely on a wire rack before frosting.

For the bars:

Mix.

In a mixing bowl, beat cream cheese and butter until smooth. Turn the speed to low and stir in the sugar and vanilla. Continue to mix until reaches a smooth spreadable consistency. Add more or less sugar. (If frosting is too thick, add a tablespoon of milk until reaches desired consistency.)

Frost.

Spread frosting onto cooled cake in a thin even layer. Slice into squares and serve.

For the cream cheese frosting:

These pumpkin bars have an unexpected flavor that makes them irresistible! Burnt sugar syrup is so simple to make but packs a punch in flavor. Similar to caramel, it adds that warm sugar note without being too sweet. The syrup also makes these bars EXTRA moist, making this the BEST pumpkin bars recipe.

Burnt Sugar Pumpkin Bars

(200 grams) granulated sugar

(240 grams) hot water

oz can 100% pure pumpkin

(200 grams) light brown sugar, packed

(112 grams) unsalted butter, melted

burnt sugar syrup

eggs, room temp

tsp vanilla extract

(240 grams) sour cream, room temp

tsp baking soda

tsp kosher salt

tsp cinnamon

tsp ground ginger

clove

(256 grams) all-purpose flour

(112 grams) unsalted butter, room temp

(440 grams) powdered sugar, spooned and leveled

burnt sugar syrup, room temp

oz full fat cream cheese, room temp

Add the sugar to a large saucepan and shake into an even layer.

Place over medium heat and leave it to melt until golden brown, about 6 to 8 minutes. If the center is struggling to melt through, tap the mixture with the end of a whisk to help break it up. 

Once it’s fully melted and smooth, remove from heat and carefully whisk in the hot water. The mixture will steam and bubble immediately, so stand back and keep your hand at the very end of your whisk handle. 

Return to medium heat and bring to a boil, stirring constantly to smooth out any lumps and reduce by half, about 5 minutes. 

Pour into a measuring glass (you should have about 1 cup) and place in the refrigerator to cool.

Burnt Sugar Syrup

Preheat the oven to 350F and coat the inside of a 10&#215;15 jellyroll pan with nonstick spray.

In a large bowl, whisk together the pumpkin, brown sugar, butter, ½ cup of burnt sugar syrup (it’s ok to use warm, just not hot), eggs, vanilla, and sour cream. *Now leave the remaining syrup at room temp for the frosting.

Then whisk in the baking soda, salt, and spices. Once evenly distributed, whisk in the flour until smooth.

Pour the batter into the pan and spread even. Bake for 20 to 25 minutes &#8211; test by tapping the center with your finger. If it springs back, it’s done.

Cool completely before making the frosting.

In a large bowl using a hand or stand mixer with the whisk attachment, mix the butter and half of the powdered sugar until smooth. Then mix in the remaining sugar and burnt sugar syrup until smooth.

Once combined (but very thick), whisk in the cream cheese. Mix on high speed for about 30 seconds or until the mixture turns super silky and glossy.

Spread over the cooled bars, slice, and enjoy! If you have leftover syrup, I like to drizzle just a little bit on top when serving (optional). 

Burnt Sugar Frosting

These are SO yummy! They were soft and pillow-y and just the right amount of sweetness with the cream cheese frosting. I modified slightly - subbed plain Greek yogurt for the sour cream and baked in at 13 x 11 baking dish (added 5 minutes bake time). I brought this to a potluck and everyone LOVED it. Will be saving this recipe to remake!! :)

These were excellent! I halved the frosting because I wanted more of a glaze, and I cut down on the brown sugar a bit. The burnt sugar sauce was a revelation and the texture of these is killer! Another pretty quick and super delicious recipe— what I’ve come to expect from the recipes of yours I’ve tried. Thank you!

I made it in a 13x9 pan and just baked it an extra 5 minutes. It was moist and the perfect flavor. I would recommend halving the cream cheese frosting if you make it in a 13x9 pan, I had a lot of frosting leftover.

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Perfect Pumpkin Bars

Pumpkin Dessert Bars

Easy Pumpkin Blondies

Pumpkin Bars

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Top 6 pumpkin bars recipe recipes from across the web

The most viewed pumpkin bars recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin bars

Perfect Pumpkin Bars

Pumpkin Dessert Bars

Easy Pumpkin Blondies

Pumpkin Bars

Burnt Sugar Pumpkin Bars

The most viewed pumpkin bars recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine