Best Pumpkin Jingle Bars Recipes

PUMPKIN JINGLE BARS

Pumpkin Jingle Bars image

Make and share this Pumpkin Jingle Bars recipe from Food.com.

Provided by Crabbycakes

Categories Bar Cookie

Time 25m

Yield 3 dozen bars

Number Of Ingredients 7

Ingredients

3/4 cup Miracle Whip
1 (18 1/2 ounce) spice cake mix
1 (16 ounce) can pumpkin
3 large eggs
sifted confectioners' sugar
prepared vanilla frosting
red and green gumdrop, sliced

Steps:

Mix first 4 ingredients in large bowl at medium speed of electric mixer until well blended.
Pour into greased 15 x 10-inch jelly-roll pan.
Bake at 350°F for 18-20 minutes or until bars just begin to pull away from sides of pan.
Cool.
Sprinkle with sugar.
Cut into bars.
Pipe a swirl of frosting in the center of each bar.
In the center of each swirl put 2 slices of green gum drops to resemble holly leaves and 3 slices of the red gum drops to resemble holly berries.
Very festive.

Nutrition Facts : Calories 876.8, Fat 29.2, SaturatedFat 7.7, Cholesterol 211.5, Sodium 1220.1, Carbohydrate 140.6, Fiber 3.7, Sugar 83.9, Protein 15.5

PAUL'S PUMPKIN BARS

Paul's Pumpkin Bars image

These are very moist, and so far I haven't found anyone who doesn't love them!

Provided by Deb Martin

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 24

Number Of Ingredients 13

Ingredients

4 large eggs
1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g

PUMPKIN-GINGER BARS

Pumpkin-Ginger Bars image

Mmm! Enjoy classic frosted pumpkin bars made with the goodness of whole wheat flour.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 48

Number Of Ingredients 19

Ingredients

1 1/2 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1/4 cup finely chopped crystallized ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs
1 package (3 oz) cream cheese, softened
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
3 cups powdered sugar
1 to 2 tablespoons milk
Ground nutmeg, if desired

Steps:

Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat bar ingredients with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in pan.
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, beat cream cheese and butter on low speed until blended. Beat in 1/2 teaspoon vanilla. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable. Frost cooled bars. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 0 g

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

Ingredients

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.

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