EASY PUMPKIN SPICE BARS RECIPES

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PUMPKIN SPICE BARS RECIPE - BETTYCROCKER.COM



Pumpkin Spice Bars Recipe - BettyCrocker.com image

Treat your family with pumpkin bars made using Betty Crocker™ Super Moist™ spice cake mix – a delicious fruit dessert.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ spice cake mix
1/2 cup butter, melted
1/2 cup finely chopped pecans
4 teaspoons vanilla
1 package (8 oz) cream cheese, softened
1/3 cup packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 egg
1/2 cup finely chopped white chocolate baking bars or squares
1 tablespoon butter, melted
1/3 cup old-fashioned oats

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.

Nutrition Facts : Calories 210 , CarbohydrateContent 25 g, FatContent 2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 216 mg

PUMPKIN SPICE BARS RECIPE: HOW TO MAKE IT



Pumpkin Spice Bars Recipe: How to Make It image

Most of the year, my family runs a pretty garden-variety vegetables stand. Come October, however, it becomes a popular Halloween haunt, where I showcase our pick-of-the-patch pumpkins. This recipe calls for canned pumpkin, but I like to use my home-grown produce instead.—Sheila Compton, Summerside, Prince Edward Island

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 13

4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup dried cranberries
1 can (16 ounces) or 2 cups cream cheese frosting

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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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