Time 40m Number Of Ingredients 14 Steps:
Preheat oven to 375°. Spray a 9x13" baking pan with cooking spray. Set aside. For the filling: With a hand mixer blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside. For the batter: Combine the pumpkin, sugar, egg and oil in medium mixing bowl and mix until well combined. Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well to combine. Pour batter into prepared baking dish, and spread to cover bottom of pan. Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife to make a marbled effect w/ the cream cheese mixture in an up and down pattern. Repeat going the other way. When marbling make sure you don’t go all the way to the bottom of the pan. Sprinkle with the chopped pecans if desired. Bake for 25 - 28 minutes or until toothpick inserted in the center comes out clean. Cool an cut into squares. Store in the refrigerator.
Time 5h10m Yield 16 servings Number Of Ingredients 22 Steps:
Preheat oven to 350°F. Line an 8x8 square baking dish with parchment paper and set aside. Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish. Bake in preheated oven for 10-12 minutes, or until crust is just starting to change color. Set aside to cool completely. Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes. Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth. Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well. In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much. Cover with plastic wrap and place in the fridge while you make the topping. In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form. Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4-6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.
Time 1h Yield 2 dozen. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.
Time 2h10m Yield 24 bars Number Of Ingredients 19 Steps:
For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides. Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together. Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack. For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners’ sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.
Time 45m Yield 2 dozen. Number Of Ingredients 15 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.
Time 3h15m Yield Makes 12 bars with 1 1/2 cups frosting Number Of Ingredients 17 Steps:
Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter. Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each. Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely. Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until incorporated. Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.
Time 1h45m Yield 16 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners’ sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.
Time 1h25m Yield 18 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan. Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on. Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer. Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer. Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.
More about “cream cheese pumpkin bars recipes”
Yield 20 Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.
