GOOEY PUMPKIN BARS
Kid friendly, gooey pumpkin bars. I wanted to call them "pumpkin crack bars," but decided to go the more appropriate route. See full post here: http://lindscooks.blogspot.com/2011/10/pumpkin-crack-bars.html
Provided by Lindsey Cook
Categories Other Desserts
Time 1h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a mixing bowl, blend together butter, egg, cake mix and pumpkin puree. Once combined, press mixture into a buttered 9x13 inch pan.
- 3. Cream butter and cream cheese. Add in egg. Blend until combined. Add in pumpkin puree, vanilla, sugar, and spices.
- 4. Pour batter over top of cake layer.
- 5. Bake for about 40 to 45 minutes. Cake will be a light orange color and the top will still be somewhat gooey. Let cool, then serve.
GOOEY PUMPKIN CHOCOLATE SWIRL BARS
These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the butter; its warm toffee notes bring out the best of everything.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 bars
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
- Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
- Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
- Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
- Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
- Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
- Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
- Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 147 milligrams, Sugar 43 grams, TransFat 1 gram
OOEY GOOEY PUMPKIN BARS
Prep Time: 30 minutes Cook Time: 40 minutes Servings: 16
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat an oven to 350°F (180°C). Grease a 13-by-9-inch (33-by-23-cm) baking pan.
- To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down until it feels compact (using the back of a measuring cup can help).
- Wash and dry the mixer bowl and beater.
- To make the filling, in the mixer bowl, combine the cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and cinnamon and beat until combined, about 2 minutes. Add the confectioners' sugar and beat well, about 2 minutes.
- Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars. Makes 16 bars.
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