SHEET PAN PUMPKIN BARS RECIPES
CHOCOLATE CHIP CHEESE BARS RECIPE: HOW TO MAKE IT
"This is my most requested dessert recipe," writes Teri Linquist of Gurnee, Illinois. "Everyone loves these yummy bars with their soft cream cheese filling...and the couldn't be easier."
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 12-16 servings.
Number Of Ingredients 4
Steps:
- Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. , In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 220 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 113mg sodium, CarbohydrateContent 26g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
CHOCOLATE CHIP CHEESE BARS RECIPE: HOW TO MAKE IT
"This is my most requested dessert recipe," writes Teri Linquist of Gurnee, Illinois. "Everyone loves these yummy bars with their soft cream cheese filling...and the couldn't be easier."
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 12-16 servings.
Number Of Ingredients 4
Steps:
- Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. , In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 220 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 113mg sodium, CarbohydrateContent 26g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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PUMPKIN ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 285 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 285 calories per serving
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.
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