Best Frosted Pumpkin Bars Recipes

FROSTED PUMPKIN CRANBERRY BARS

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.,

FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
• Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
• Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.
• Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.

MAPLE FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350°F.
• Grease 15x10-inch jelly-roll pan.
• Combine flour, baking powder, cinnamon and salt in medium bowl.
• Beat sugar, butter and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each.
• Beat in pumpkin.
• Gradually beat in flour mixture.
• Spread into prepared pan.
• Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
• Cool completely in pan.
• Spread with Maple Icing.
• Cut into bars.
• FROSTING: Thoroughly cream butter and sugar, adding maple syrup beat until light and spreadable.
• Frost and cut into squares.
• Garnish with chopped pecan if desired.

CLASSIC FROSTED PUMPKIN BARS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar; mix well. Spread over top. Cut into 30 bars; top each bar with a pumpkin candy.

FROSTED PUMPKIN SNACK BARS

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
• Beat cream cheese, butter, milk and vanilla in large bowl with mixer until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake.

FROSTED PUMPKIN BARS

Steps:

• In a large bowl, combine the first six ingredients. Stir in the egg, egg whites, pumpkin, oil and water until well blended. , Transfer to an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Beat in the confectioners' sugar, vanilla and lemon zest. Frost bars. Chill for 15 minutes before cutting. Store in the refrigerator.

FROSTED PUMPKIN BARS (DIABETIC)

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 13-inch pan with nonstick baking spray.
• Mix together flour, baking powder, baking soda, and spices.
• In a large bowl, with an electric mixer, cream the margarine and prunes together.
• Add pumpkin puree, Splenda, molasses, vanilla, and egg.
• Beat well.
• Stir in flour mixture.
• Stir in raisins.
• Spoon into prepared pan and smooth.
• Bake for 20 minutes, or until cake springs back when lightly touched in the center.
• Cool on rack.
• In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy.
• Spread frosting onto cool bars.
• Refrigerate.
• Per serving:.
• Calories 75.
• Carbohydrate 8 grams.
• Protein 3 grams.
• Fat 3.5 grams (saturated I).
• Fiber 0.5 grams.
• Sodium 120 milligrams.
• Diabetic exchange = 1/2 carbohydrate, 1 fat.
• WW point comparison = 2 points.

PUMPKIN SPICE FROSTED SNACK BARS

Steps:

• PREHEAT oven to 350°F. Grease 13x9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan. BAKE 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. BEAT cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

LOW CARB FROSTED PUMPKIN BARS

Steps:

• In a mixing bowl, combine the first 6 ingredients.
• Add the eggs, pumpkin, oil and water; mix well.
• Spray a 11"x7"x2" baking pan with cooking spray.
• Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
• Cool.
• For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
• Frost and refrigerate for at least 15 minutes before cutting.
• Refrigerate any leftovers.

FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F.
• Sift together the flour, baking soda, baking powder, salt and spices, and set aside.
• In a separate bowl, beat together the eggs, oil, sugar and pumpkin. Gradually add the dry ingredients and mix well.
• Pour the batter into an ungreased jelly roll pan (17 x 12 inches) and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. You can also used a 9 x 13 inch pan and bake for 25-30 minutes. Let cool on a wire rack and frost.
• To make the frosting, beat together the cream cheese, butter, vanilla and milk. Add the powdered sugar one cap at a time, blending well after each addition. Add more milk if necessary.

PUMPKIN SPICE FROSTED SNACK BARS

Steps:

• HEAT oven to 350°F.
• BEAT first 4 ingredients in large bowl with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
• BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
• BEAT cream cheese, butter, milk and vanilla in large bowl with mixer until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake.

CREAM CHEESE FROSTED PUMPKIN BARS

Steps:

• Beat the pumpkin, sugar, eggs and oil in a large bowl. Combine biscuit mix and cinnamon; gradually add to pumpkin mixture and mix well. Stir in raisins., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheese and butter until fluffy. Add milk and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over bars. Store in the refrigerator.

BEST EVER FROSTED PUMPKIN BARS

Steps:

• Set oven temperature to 350 degrees F.
• In a large bowl cream together vegetable oil and granulated sugar.
• Beat eggs into creamed mixture.
• Add the canned pumpkin to oil, sugar and egg mixture.
• Sift together flour, baking powder, soda, cinnamon, and salt and add to pumpkin mixture. Mix just until all dry ingredients are incorporated into pumpkin mixture.
• Spread batter into greased and floured 15 in. x 11 1/2 x 1 in. pan (or 1/2 sheet sized cake pan) Recipe needs this size pan, or it won't get done.
• Bake for 30 minutes OR until cake pulls away slightly from edges of pan and springs back when surface is touched, OR when tooth-pick inserted into center of cake comes out with a few moist crumbs adhering to tooth-pick.
• Cool cake on wire rack While cake is cooling, make frosting
• Cream Cheese Frosting: 1) Cream together: 8 oz. cream cheese - softened to room temperature 1 stick real butter - softened to room temperature 2) Mix in: 2 teaspoons real vanilla extract 4 cups sifted powdered sugar Mix until all powdered sugar is incorporated into cream cheese, butter mixture and frosting is creamy and spreadable.
• Spread frosting upon completely cooled cake.

FROSTED PUMPKIN SNACK BARS

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
• Beat cream cheese, butter, milk and vanilla in large bowl with mixer until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake.

FROSTED PUMPKIN BARS

Steps:

• 1. Preheat oven to 350. Grease a 9x13 pan. (a 12x18 cookie sheet with sides can be use for thinner bars)
• 2. Blend pumpkin, sugar, eggs, and oil for 2 minutes.
• 3. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, and ginger. Mix at medium speed for 5-7 minutes.
• 4. Pour into your prepared pan. Bake at 350 for 20-25 minutes.
• 5. Once cool, cover with cream cheese frosting.

FROSTED PUMPKIN BARS

Steps:

• Combine all ingredients and pour into greased and floured large cookie sheet. Bake at 350 for 20-25 minutes Prepare frosting - mix together all ingredients Spread frosting while bars are still warm