Best Pumpkin Spice Bars Recipes

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

HARVEST PUMPKIN-SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

PUMPKIN SPICE LATTE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
• Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
• Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
• Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
• Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
• Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

PUMPKIN SPICE BARS

Steps:

• In a bowl, beat eggs, sugar, pumpkin and oil until blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; add to pumpkin mixture just until combined. Stir in cranberries., 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 completely on a wire rack. Frost with cream cheese frosting.

ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
• In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
• Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.

TINA'S PUMPKIN SPICE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 10x15 inch jelly roll pan
• In a large bowl, combine eggs, sugar, oil and pumpkin; beat until smooth. Stir in the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves.
• Spread batter into prepared pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely.
• Frost with cream cheese frosting and sprinkle top with nuts. Cut in to 2 inch by 1 1/2 inch bars. Store in refrigerator.

GLUTEN-FREE HARVEST PUMPKIN SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
• In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
• Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

PUMPKIN SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir cake mix, 1/2 cup butter, the pecans and 3 teaspoons of the vanilla with fork until crumbs form. Reserve 1 cup of the crumbs in small bowl for streusel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 20 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, egg and remaining 1 teaspoon vanilla; beat until blended. Pour filling over baked crust.
• Add white chocolate, 1 tablespoon butter and the oats to reserved 1 cup crumbs; stir well with fork. Sprinkle over filling.
• Bake 30 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. Store in refrigerator.

HARVEST PUMPKIN-SPICE BARS

Steps:

• Heat oven to 350°F
• Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
• Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
• Stir in chocolate chips, spread in pan.
• Bake 25 to 30 minutes or until light brown.
• Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
• Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
• Spread frosting over bars.
• Sprinkle with walnuts.
• For bars, cut into 7 rows by 7 rows.
• Store in refrigerator.
• Tastes better the day after!

MINI PUMPKIN SPICE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir cookie mix, butter and eggs until well blended. Spread in pan.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Spread with frosting. Sprinkle with walnuts. For bars, cut into 6 rows by 4 rows.

PUMPKIN SPICE BARS

Steps:

• Preheat oven to 350°F degrees.
• Grease a jelly roll pan (large baking sheet with a small edge all the way around).
• In a large bowl using a mixer, at low speed blend cake mix with salad oil, eggs, and pumpkin.
• Blend until moistened.
• Then mix at medium speed for 2 minutes.
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes.
• Meanwhile, at low speed beat cream cheese, vanilla and cinnamon.
• Add confectioners sugar; beat until smooth.
• spread evenly over completely cooled cake.
• Sprinkle with toasted coconut.
• To serve, cut in 2 inch bars.

ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING

Steps:

• 1. 1. Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour). 2. In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan. 3. Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 4. In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.

HARVEST PUMPKIN-SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

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.

GLUTEN-FREE HARVEST PUMPKIN SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
• In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
• Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

GLUTEN FREE HARVEST PUMPKIN SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
• In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
• Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
• In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
• Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.

PUMPKIN SPICE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake mix, 1 egg, melted butter, and 2 teaspoons pumpkin pie spice in a bowl; mix on low speed until crumbly. Press into the bottom of a jelly roll pan.
• Beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt. Mix well. Pour over crust.
• Bake in the preheated oven until set, about 35 minutes. Let cool completely, about 30 minutes. Cut into bars and chill until ready to serve.

7-LAYER PUMPKIN SPICE CAKE BARS

Steps:

• Preheat the oven to 350. Spray a 9x13 pan with cooking spray.
• In a large bowl, mix the spice cake mix, one stick of softened butter, and one egg together with a hand mixer until it comes together in a stiff dough, almost like cookie dough.
• Pat the spice cake mixture evenly into the pan and bake it for 15 minutes.
• In a medium bowl, whisk the sweetened condensed milk, 1 cup of pumpkin puree, and 1 teaspoon of pumpkin spice together until smooth.
• Pour the pumpkin sweetened condensed milk mixture over the spice cake layer.
• Add the layers of nuts, chocolate chips, cranberries, and coconut in this order: 1. 1 cup of pecans2. 1/2 cup dried cranberries3. 1/2 cup white chocolate chips4. 2 cups coconut5. 1/2 cup dark chocolate chips
• Lightly press the coconut layer down into the sweetened condensed milk. This will help all the ingredients to adhere together during baking - especially that top layer of dark chocolate chips.
• Bake for 25-35 minutes or until the coconut is brown and the center is firm, or until it reaches an internal temperature of 170-200, depending on how gooey you want your bars. If you want gooeyness in the center, opt for closer to 170. If you like a more well-done bar, go closer to 200.
• Place the pan on a wire rack to cool for at least 20 minutes before cutting. They are exceptional when warm - and still gooey and delicious when cool.

AUTUMN PUMPKIN SPICE 4 LAYER BARS

Steps:

• Heat oven to 435.
• Combine the sugars,flour,then butter.
• Combine until it is crumbly.
• Stir in the nuts,and set aside 1 1/2 cups of mixture.
• Press the remaining mixture into a 13x9 baking dish,including half up sides of dish.
• Pour the mincemeat over crust.
• Combine the remaining ingredients,except crumb mix,and mix well.
• Pour over the mincemeat layer.
• Spread the remaining crumb mixture over that.
• Bake for 15 minutes,and reduce the heat to 350.
• Bake 40 minutes,or until golden brown on edges.
• Let cool,cut into bars.