Best Phyllis Terrys Pumpkin Bars Recipes

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THE BEST PUMPKIN BARS I'VE EVER HAD



The Best Pumpkin Bars I've Ever Had image

These are the best pumpkin bars I've ever had. They have incredible spiced pumpkin flavor and aren't quite as light and cakey as most other recipes I've tried. Instead, they're soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!

Provided by Sally

Categories     Bars

Time 3h

Number Of Ingredients 20

2 cups (250g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice*
1 cup (240ml) vegetable oil*
3 large eggs
1 cup (200g) packed light or dark brown sugar
1/3 cup (65g) granulated sugar
2 Tablespoons (30ml) pure maple syrup
1 (15 ounce) can pumpkin puree*
1 and 1/2 teaspoons pure vanilla extract
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/4 cup (60g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
optional: sprinkles for decorating

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 10×15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  • Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
  • Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled bars. To help "set" the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
  • Enjoy with or without a fork, but definitely grab a napkin!
  • Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

PUMPKIN BARS



Pumpkin Bars image

Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 15

4 large eggs, room temperature
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

PHYLLIS TERRY'S PUMPKIN BARS



Phyllis Terry's Pumpkin Bars image

Time 50m

Number Of Ingredients 8

1 (15-ounce) can pumpkin
2 eggs
1 (12-ounce) can evaporated milk
1 cup sugar
dash pumpkin pie spice
dash nutmeg
1 (18 1/4-ounce) box white or yellow cake mix
1/2 cup butter, melted

Steps:

  • Mix together first six ingredients. Pour into an ungreased 9"x 13" cake pan or a 10" Dutch oven. Sprinkle cake mix over mixture then sprinkle with butter. Bake at 400°F for 40 to 45 minutes, or until you can smell it. Chill for 1 to 2 hours. Cut into squares and top with whipped cream if desired. Tip: in the Dutch oven, line with tin foil or use a spring form pan to make removing the bars easier

Nutrition Facts : Nutritional Facts Serves

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