Sift dry ingredients and add slowly to pumpkin mixture. And it’s taken me years to get over it. These Easy Pumpkin Bars are so good I want to cry. That’s my best guess! Haha! Transfer the pumpkin cheesecake mixture to the chilled crust. Use a offset spatula to spread evenely. They are delicious! How the HECK is this the first pumpkin bar recipe I’ve made?! Nov 15, 2012 - For all of you pumpkin pie fans out there looking for an alternative to the holiday favorite, do I have a recipe for you! Ingredients 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil (15 oz) can Glad your husband (and his coworkers) loved them! Whisk in boiling water until mixture is smooth and combined. Like I said, I think I’m over my aversion to pumpkin. In a large bowl, combine flour, sugar, and salt. These bars are ultra dense and full of all your favorite pumpkin pie spices! Make these marshmallow treats for your kids. This is already such a wet batter, I wouldn’t recommend adding grated carrots. *Note: Nutrition information is estimated and varies based on products used. are these bars just as good after a day in the fridge? For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Hi Jackie! Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. More pumpkin causes these to be more moist and dense, making them less cake-like. If pumpkin, and baked in 15/10/1. Cool completely. Blitz the graham crackers in a food processor. Could you elaborate? *Storage times may vary based on temperature and conditions. I had an unfortunate incident with a pumpkin cream pie growing up. BEAT cream cheese in large bowl until fluffy. Dense, rich, perfectly spiced pumpkin bars topped with a light, creamy, tangy, sweet cream cheese frosting?! Thanks so much! We love food and together, we are on a mission to find all things YUMMY! . . Beat together the sugar, oil, eggs and pumpkin. Slice and serve with whipped cream and crushed gingersnap cookies. You’ll have to let me know if it works . Wahoo!!! <3 I hope you love them!! Pour into prepared pan and bake in preheated oven for 35-45 minutes or until inserted toothpick comes out clean. Island Fruitcake with Cinnamon-Rum Cream Cheese... 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. It was so popular, she printed off the recipe and left it in the school office for all the mom’s who kept asking for the recipe! Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together. Chill for a minimum of 4 hours or overnight. . Thanks, Denise! Nonstick baking spray, for the baking pan, 2 cups all-purpose flour (see Cook's Note), 8 ounces cream cheese, at room temperature, 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, When measuring flour, we spoon it into a dry measuring cup and level off the excess. I’ve been seeing sooo many recipes but they all look like cake and I wanted something denser almost brownie like… I can’t wait to make these for Thanksgiving !! Seems, like, they would be more like a piece of cake, instead of a bar? Not sure I understand your question. WHY USE EVAPORATED MILK? Add in flour, baking powder, baking soda, salt, and spices. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and Thank you, Elaine and Jerry! Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate … Bake for 28-35 minutes. You should definitely give them a try. 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. Spiced Pumpkin Bars with Cream Cheese Icing, Cranberry Cream Cheese Stuffed Sufganiyot. I wanted them dense. This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. Can I make bars ahead and freeze? In a large bowl, beat together cream cheese and butter until fluffy. But have no fear, because I found the pumpkin, and immediately made these Easy Pumpkin Bars. When I was doing research on pumpkin bars, I kept reading complaints that other people’s recipes were too cake like. Thanks! Preheat oven to 350 degrees F and grease a 9x13 baking pan with cooking spray. Set aside. Spread the icing on the top of the cake in a smooth and even layer. Absolutely! Hi, can you please confirm you meant to use the large pumpkin tin. Thanks! Notes Get the Baked Press-in Crust recipe here. . Crecipe.com deliver fine selection of quality Pioneer woman pumpkin cheesecake gingersnap cookie crust … Spread batter into the prepared pan. It’s probably, because . A glass pan should be fine! Learn how to cook great Pioneer woman pumpkin cheesecake gingersnap cookie crust . In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Super rich, dense, yet fluffy spiced pumpkin bars with tangy, smooth cream cheese frosting. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. I wanted to make it the day before Thanksgiving. Wanted these to be really dense and pumpkin-y . Spread over cooled pumpkin bars. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.). Hope you guys are having fun on all your travels! Copyright 2017 Television Food Network, G.P. Hello! Also does it matter if it’s a glass pan? Whisk and set aside. What's your pumpkin pie missing? Because of that, I often skip the pumpkin, and am perfectly happy with something chocolatey and delish. SUBSCRIBE to get our All-Stars eCookbook free, Recipes Dessert Brownies and Bars Easy Pumpkin Bars Recipe. But. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. So I decided to start making them, Hi Gloria! Hope it turned out awesome! They taste ah-mazing warm, room temperature, AND cold. © 2020 Discovery or its subsidiaries and affiliates. They look ahhh-mazing! Should be fine! . Then you’ll stir in flour, baking powder/soda, salt, and all the pumpkin pie spices: cinnamon, nutmeg, and ginger. Depends on my mood which one I like best. Here’s why I like this Easy Pumpkin Bars Recipe so much: I mean, I have a million more reasons why I love these so much, but I’ll leave it at three. Made these Jennifer…Delicious!!!! More. Since it’ll be MUCH thinner, bake time will most likely be greatly reduced. now don’t hate me . … Show Me the Yummy’s been around for almost three years now. Advertisement. You do not want overly buttery crumbs. HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 … Notes *Start with 4 tablespoons butter and if the crumbs look dry, add an additional tablespoon. So glad you tried the recipe. Love the idea of a bar with a cup of coffee! I’m totally making these with Addy and Rowan! Cream cheese, butter, heavy cream, vanilla, and powdered sugar. Trevor and I loved these bars so much, we literally went through an entire pan in less than a week. They’re super simple to make, and even easier to eat. Simple, yet oh so perfect. Today’s recipe for Pumpkin Bars comes from my friend Sherra. * Percent Daily Values are based on a 2000 calorie diet. Definitely dense like a bar and not cake-like. 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. All other receipes, call for 15oz. With a gingersnap crust, creamy pumpkin filling, and brown sugar streusel topping, these are simply irresistible! Beat together eggs, brown sugar, granulated sugar, canola oil, and 1 (29 oz) can pumpkin puree <– it’s a lot, but trust me. They’re REALLY dense. Can these be made in a half-sheet cake pan instead of a 9×13? Awesome, I love pumpkin bats. Let me tell you, I don’t think Montreal is nearly as pumpkin crazed as we are here in the US, because it literally took me an hour to find the ONE can in the grocery store, ha!! Add in heavy cream and vanilla and beat until combined. Read our. I’ve been dying to make a pumpkin bars with a frosting, and it looks like I finally found the recipe to make! This is one of their family’s favorite holiday recipes. Add in powdered sugar and beat until combined and fluffy. The pumpkin puree keeps everything wonderfully moist, even several days later. All rights reserved. Hope you all love them!!! Serve chilled or at room temperature. Filed Under: Brownies and Bars, Dessert, Recipes, Sweet Things, Vegetarian, Sign up to get recipes delivered to your inbox and our Free All-Stars e-cookbook, Email (optional) Include to be notified of replies, We're Trevor and Jennifer, we live in Raleigh, North Carolina with our 70lb lap dog, Teddy. I wouldn’t! They don’t have much rise, so you’ll end up with really flat, dense cupcakes. Looking for a bar kind of thing, not really a cake. What is the texture like? OK, these are so incredible looking. These look amazing … I think just what I’ve been looking for too. Gradually beat in sweetened condensed milk; beat in … What else do I have to change if I want to add some grated carrot? Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack. Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie. . The pumpkin pie bars can be refrigerated for up to 2 days. I love to use evaporated milk in this … Hi! Baking times vary, so keep an eye on … Beat eggs in a large bowl. Pumpkin bars taste just like pumpkin pie, but are just the right size for a portable, easy treat! I have several recipes that are half the amount of pumpkin purée and the same amount of flour – 2 cups. You could check out one of our carrot dessert recipes instead: Glad to hear these worked with alternative sugars! Let me know. Hi Irina! Pre-heat oven to 350°F. Glad you liked the recipe and found it easy to follow . You could PROBABLY freeze these un-frosted and have them turn out, but I don’t think the cream cheese frosting would thaw well. Yay! Copyright © Show Me the Yummy © 2014–2020, Mobile devices will not sleep while timer is running, Alarm Sound Disabled - Click to Re-Enable, If frozen, let thaw then bake or microwave, Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy. Awww thanks Phi!!!!!!!!!! About Us, This post may contain affiliate links. These hold up great in the fridge! For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, … Easy Pumpkin Bars Recipe with Cream Cheese Frosting. I’m actually not THAT crazy about pumpkin. Topped with the smoothest, tangy cream cheese frosting! SO, in Montreal, I decided to recipe test TWO different recipes: No Bake Mini Pumpkin Cheesecakes and these Easy Pumpkin Bars. I am beginner at baking. In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Pour into a 15x10x1 pan and bake for 25-30 minutes. Not a typo I didn’t want these to be cake-y bars! You’ll have to send me a pic . . In a medium saucepan, melt 2 sticks butter. The recipe for Pumpkin Pie Bars, submitted by Tasty Kitchen member Sharon from cheesypennies, has been waiting in my TK recipe box for a while. Thank you!! Mix well. . Pioneer woman pumpkin cheesecake gingersnap cookie crust recipe. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. I finally got around to making a batch a few days ago,… With the start of fall we welcome cooler temperatures, changing leaves, and warm autumn spices. I’ll be feeding 40 people. Whisk in pumpkin and pumpkin pie spice until it's totally combined. Can not wait to try. I haven’t tried them but it sounds good . . Spiced Apple-Walnut Cake with Cream Cheese Icing... Apple Spice Cake with Cream Cheese Icing Recipe, Coconut Cupcakes With Cream Cheese Icing Recipe, Chocolate Cupcakes With Cream Cheese Icing Recipe. Cut the cake into twenty-four 2-inch squares and serve. Hi Eva! One year she made 20 batches of pumpkin bars for her kid’s school. Mix together icing ingredients using more milk if needed. In a large bowl, beat eggs, sugars, oil, and pumpkin together until combined. Really want to try these!! Sign up for the Recipe of the Day Newsletter Privacy Policy. Pin Print. Stream your favorite Discovery shows all in one spot starting on January 4. Yes! Thank You. Because we’ve all been seriously been missing out. Hi Veronika! Preheat oven to 350 degrees F and grease a 9x13 baking pan with cooking spray. Sift together the flour, baking powder, cinnamon, salt, and baking soda. All rights reserved. My friends, pumpkin BARS are not cake, so these bars are not cake-y. A typo I didn ’ t tried them but it sounds good and perfectly. Yummy ’ s been around for almost three years now bars taste just like pie. Unmold and let cool completely on a 2000 calorie diet bowl, together. 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