In a large mixing bowl or stand mixer, add all dry ingredients (almond flour, coconut flour, … For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. I made these to take to visit a sick family member and was pretty disappointed by the lack of flavor in the bars themselves. Bake at 350° for 25-30 minutes or until set. I bake it in a 10x15 x 1 pan, it comes out perfectly. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Once the pumpkin bars have been made, store them in an airtight container and place in the fridge for up to 2-3 days or the freezer for up to 3 months. Information is not currently available for this nutrient. Store in the refrigerator. 1 / 12. this link is to an external site that may or may not meet accessibility guidelines. I wouldn't call these a grab-and-go type thing. I thin next time I will only add half of the oil. Percent Daily Values are based on a 2,000 calorie diet. Beat in the eggs … This is a one bowl recipe of pumpkin puree, sugar, oil, flour and eggs. Yes the name is a bit misleading as these are not bars but cake. Your daily values may be higher or lower depending on your calorie needs. Moist and delicious. The frosting was good but was the only flavor you could taste. For frosting, combine ingredients and mix well. Also if you like lots of frosting you may want to consider doubling the frosting; I was barely able to cover them with a thin layer. It was very easy to prepare foolproof! And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that … —Brenda Keller, Andalusia, Alabama. A great fall recipe or for the holidays. Preheat the oven to 350° F and coat a 9×13 pan with cooking spray or line with parchment paper. It does turn out more like a dense cake but is moist and the icing is fabulous. Most people won't think twice about serving basic cornbread when is on the table. It cuts into neat bars, my family loves them. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. WHY USE EVAPORATED MILK? Yes, they can. I love how easy it is and how well it bakes. This turned out more like a spice/pumpkin cake than dense bars. In a large bowl, beat the sugar, pumpkin, oil and eggs. Add comma separated list of ingredients to exclude from recipe. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I added pumpkin pie spice instead of cinnamon. Delicious and reliable. In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Pour into a greased 15x10x1-in. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Best Dining in San Martin, California: See 14 Tripadvisor traveler reviews of 3 San Martin restaurants and search by cuisine, price, location, and more. I've tried it both in a 9x13 and jelly roll pan, both work out. For bars, mix the oil, sugar, eggs, pumpkin, cinnamon, baking soda, baking powder and flour together. baking pan. I did not want the frosting to be extremely sweet and only used 2 cups of confectioner's sugar and 6oz. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. It’s not supposed to be. Preheat oven to 350 degrees F and grease a 9x13 baking pan with cooking spray. I don’t know where this recipe originated, but I double checked, it‘s EXACTLY the same one I have been making for forty years! The puree gives all these cookies, breads, cakes, pies, and other pumpkin recipes a clear pumpkin taste. This recipe was … 1 (3 ounce) package cream cheese, softened. I have some frozen in the fridge as I type. The only thing I add is a pinch of cloves. But my family likes them so much, they ask me to make them all year long! Nov 19, 2018 - Explore Sholamysuccess's board "Pumpkin Bars", followed by 711 people on Pinterest. Stir together the flour, baking powder, cinnamon, salt and baking soda. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. And because I'm kind of tired of the same ol' cream cheese frosting I made a caramel frosting instead and sprinkled some crushed cinnamon cookies over the top. I BAKE ALL THE TIME AND THE KIDS ARE ALWAYS ASKING ME FOR SOMETHING. Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set … If you are planning on freezing them, I’d recommend freezing without the cream cheese frosting and then adding that fresh. Well, the reason these bars are different from most other pumpkin bar recipes out there is because there are no eggs. Bake at 350 degrees for 20 to 25 minutes. The frosting was delicious and not too sweet! Pour into an ungreased 15x10x1-in. It was very moist and everyone loved it! The only reason this matters is that these "bars" are best served like a sheet cake on a plate with a fork. Mine were cooked to perfection in 28 minutes so I would recommend checking them early. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Cut into squares. 200 calories; protein 2.3g 5% DV; carbohydrates 28.5g 9% DV; fat 9.2g 14% DV; cholesterol 38mg 13% DV; sodium 159.8mg 6% DV. Pumpkin bars with cream cheese frosting are the ultimate fall treat. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Most of these recipes call for pumpkin puree, which is different than pumpkin pie filling, so be careful what you grab at the grocery store. Beat in the eggs one at a time, then stir in the pumpkin. Best Pumpkin Pie Bars Recipe - How To Make Pumpkin Pie Bars Mix in walnuts. Pumpkin Pie Shortbread Bars By Ramona | 2018-10-19T10:22:09-04:00 November 10th, 2016 | Bars , Desserts , Pies, Tarts & Fruit | 13 Comments Sharing is caring! Store in the freezer for up to 3 months baking pan. And I think I will. Pumpkin bars taste just like pumpkin pie, but are just the right size for a portable, easy treat! It was great! Congrats! It was a great flavor combination but this cake is so moist and flavorful it would be great with no frosting at all. 10/10 recommend. Amazing flavor in the cake and icing! Pumpkin pie filling is poured over a fresh baked shortbread crust baked and topped with the most amazing caramelized pecan sauce – these pumpkin bars are AMAZING! How do you make pumpkin bars? These are very good. I omitted the walnuts because my father can't eat them. It’s moist, it’s delicious. That’s what makes the pumpkin bars a great treat to take to work and a sheet pan full serves 32 people, (2 1/2″ by 2 1/2″ piece). In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Add comma separated list of ingredients to include in recipe. THANKS FOR THE WONDERFUL AND EASY TO MAKE DESSERT . However I added crumbled up Gingersnap Cookies instead. Pumpkin Bars….Pumpkin Sheet Cake…I’m not really sure what makes the difference, but these soft, fluffy pumpkin bars do have a cake-like texture. Sure, the bars are totally delicious, but they’re more like a thin and fragile piece of cake than an easy bar dessert. SIMPLY DELICIOUS !!! They should be nice and light golden brown when done. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Preheat oven to 350° and spray a 9”-x-13” baking pan with cooking spray. Spread evenly into the prepared pan. Cover the bars with a lid or plastic wrap. Cool. I msde this minus canola oil, using 1 cup of homemade applesauce. Spread the batter into a greased 9×13 inch baking pan. Cool completely before frosting. You could bake it in a 9×13 pan also and have a simple pumpkin … I used about 1/3 more cinnamon, 1/3 less oil, and baked about 5 minutes longer...but ovens do vary. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. My whole family enjoyed it and it made my sister-in-law jealous! These were probably the best thing I’ve ever made, and I’m a big baker. While I do like pumpkin bars/cakes made with vegetable oil I did appreciate that this was made with butter and the taste difference is noticeable and pleasant. Spread over cooled pumpkin bars. It’s not exactly a cake either. They definitely need spices other then just cinnamon and I regretted not adding ground cloves, ginger, and nutmeg but I wanted to make the recipe exactly as shown. Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. No, it’s not. I made it with fresh pumpkin puree and substituted 1 cup brown sugar for the white sugar and added 1/2 tsp of allspice. You bake the cake in a 10×15 pan so the bars are a little shorter than traditional cake. It's good and fairly moist I liked the frosting but it was nothing amazing. My sister loved it and she’s not even a fan of pumpkin! Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Loved these bars!! These can also be frozen with or without the frosting, for later use. This is an easy recipe to put together and the end result is … of cream cheese. Pumpkin Sheet Cake. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. I had a hard time getting it done all the way. I brought a few bars to work and was told I needed to make them for the Holiday bakeoff. Used fresh pumpkin … Recommended to you based on your activity and what's popular • Feedback CAN PUMPKIN BARS BE MADE AHEAD OF TIME? When ready to eat, bring them to room temperature, make the frosting, frost and serve. I had nothing but raves. of pumpkin pie spice for the 1/4 tsp. I'm not a big fan of nutmeg and the recipe seemed a little short on spice so in addition to the cinnamon I substituted 1 tsp. It might take a little extra work to prepare, but its superior flavor and texture of these fresh pumpkin recipes will make you reconsider reaching for that can in your pantry. Taste of Home is America's #1 cooking magazine. Vanilla frosted pumpkin bars with walnuts are the best! I love to use evaporated milk in this … Some pumpkin bar recipes basically produce pumpkin cake. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. There are other pumpkin cake recipes on this site that I like better. After the bars have cooled, it’s time to add a generous amount of cream cheese frosting. Save this frosting recipe! Nutrient information is not available for all ingredients. Pumpkin Cake with Whipped Cinnamon Frosting, Contest-Winning Pumpkin Cheesecake Dessert, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information – CA Residents. Amount is based on available nutrient data. It is moist and delicious beyond belief! See more ideas about dessert recipes, delicious desserts, desserts. SO MOIST.. I made this with and without the nuts I liked it better without the nuts. It was moist and delicious and doesn't even need the frosting! Butter and flour a 10x15 inch jellyroll pan. Preheat oven to 350 degrees F (175 degrees C). A cup seems like way too much. nutmeg. Stir in raisins and nuts. Frozen bars will need to thaw overnight in the fridge … For the frosting the receipe calls for one 3 oz package cream cheese make sure you use one 8 oz package of cream cheese. Info. It's a keeper. As other reviewers have said this is a cake not a bar. A nice change from the standard pumpkin pie. I’m going with for stars ONLY because these turn out more of a pan bread or cake not bars. Delish! I set out to … Which is great when you want pumpkin cake. Grease and flour a jelly roll pan. The cake part was very moist and thick. Allrecipes is part of the Meredith Food Group. Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. … Spread icing over bars. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Here's a custom formula that makes enough batter to fill up a medium loaf pan. Gradually blend in sugar, then beat until smooth. Using canned pumpkin PLUS eggs magnifies the cakey factor. You saved Colonial Pumpkin Bars to your. We all know that canned pumpkin is a fantastic and versatile ingredient, but fresh pumpkin has its charms too! The batter gets poured into a pan, then is baked until the bars are golden brown. Add some festive sprinkles if you like, then slice into squares and enjoy! Best ever pumpkin bars. I TRIED THESE AND NOW I HAVE A NEW "MOST REQUESTED" DESERT. This recipe is fantastic!! I made this for thanksgiving dinner and it was a huge hit. Let the bars cool completely, then wrap and place in a freezer bag or container. Set aside. They’ll stay fresh for 3 to 4 days covered in the refrigerator. This recipe was a big hit! Just lovely! Add enough milk to achieve spreading consistency. Cool completely. Excellent but it is more of a cake than a cookie bar. Some folks have commented that it’s not chewy. Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. Nonetheless I was entirely pleased with these.