Best Pumpkin Cheese Praline 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 CHEESECAKE BARS



Pumpkin Cheesecake Bars image

This recipe caught my eye and was extremely popular at the annual Christmas party sponsored by our Extension Homemakers. It's a great dessert for fall.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 bars.

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup packed brown sugar
5 tablespoons cold butter
1 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice

Steps:

  • In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 228 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN PRALINE CHEESECAKE



Pumpkin Praline Cheesecake image

Make and share this Pumpkin Praline Cheesecake recipe from Food.com.

Provided by ChamoritaMomma

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon packed brown sugar
1/2 cup finely chopped toasted pecans
3 (8 ounce) packages cream cheese, softened
1 cup canned pure canned solid-pack pumpkin
1 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
4 eggs
1 tablespoon dark rum (optional)
1/2 cup packed brown sugar
1/2 cup whipping cream
3/4 cup coarsely chopped toasted pecans

Steps:

  • In medium bow, stir together all crust ingredients except pecans; press into bottom of 9-inch springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
  • Heat oven to 300 degrees. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. Cheesecake also can be make with electric mixer. Pour into pan.
  • Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
  • Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
  • Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.

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