You can keep these pumpkin bars totally plain or even dust with a little confectioners’ sugar. Use an offset spatula to make sure both your pumpkin bar batter and frosting are spread in even layers. Pumpkin Pie Shortbread Bars. Top your bars with festive fall sprinkles or candy pumpkins to dress them up! Ingredients for pumpkin spice bars. Log in to rate. Reviews. Step 6: Frost the cooled bars with your icing and slice into squares/bars! Add vanilla and spice, if using, beat until smooth. Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. These healthy pumpkin bars are a great keto-friendly option! Pumpkin bars with cream cheese frosting are the ultimate fall treat that you can easily make in just 30 minutes! They are way easier to make, but just as delicious as traditional pumpkin pie!There is no pie crust to roll out, just a simple press-in shortbread crust. Bonus: they are easy to make and no mixer required! Store any leftovers in an airtight container for up to five days. I’m always looking for the next greatest pumpkin recipe, but sometimes, it’s comforting to stick with the classics. These paleo pumpkin bars are one of my go-to healthy pumpkin treats. Remove from oven to a wire rack and cool completely. You rock as always, Mel. Rinse the pumpkin. BARS 1/4 cup salted butter, at room temperature 1/2 cup (100g) brown sugar 1 large egg 1/3 cup (80g) canned pumpkin 1 teaspoon vanilla 1/2 cup all-purpose flour, fluffed to aerate before measuring or 63g They always make me nostalgic, and they always taste so good! The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. Step 4: Spread the mixture into a prepared pan. If you make your own pumpkin puree you will want to make sure you get the consistency to resemble the canned version. Beat until light and fluffy! But, alas, I never pass up an opportunity for cream cheese frosting. In a large bowl whisk eggs, sugar, vegetable oil, pumpkin and maple syrup until well combined. Out of all my favorite pumpkin recipes, these Pumpkin Bars have a special place in my heart. Preheat oven to 350 degrees F. In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda. Despite them being a fall-favorite, I know that they are often enjoyed year long and for good reason. Set aside. To give them a little extra flair, add pumpkin … Topping for Pumpkin Bars. Butter or grease a 9x13 inch baking dish. Preheat oven to 350° and spray a 9”-x-13” baking pan with cooking spray. Pumpkin Puree: make sure you use pure pumpkin puree — not pumpkin pie mix! This blog is full of my love of food, photography, family & friends. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Pumpkin bars taste just like pumpkin pie, but are just the right size for a portable, easy treat! Read full disclosure. Add the confectioner’s sugar and mix at low speed until combined. Top your bars with festive fall sprinkles or candy pumpkins to dress them up! I didn’t get a huge pumpkin flavor and I would probable add a little more pumpkin spice next time. Topped with a decadent cream cheese frosting, these bars will disappear around a Thanksgiving Day crowd. https://www.delish.com/.../easy-pumpkin-bars-with-cream-cheese-frosting Step 3: In a large bowl, whisk together the eggs, sugar, vegetable oil, pumpkin and maple syrup until well combined. It is equally as nutritious as fresh pumpkin and actually has more nutrients in each can because it is concentrated through cooking. The taste is amazing. Remove from oven. https://www.delish.com/.../a22657646/best-pumpkin-pie-bars-recipe Microwave it on high for another two to four minutes. The combination of pumpkin spice and cream cheese is simply irresistible! If you like it as is, proceed to the final step! Bake the bars for 35-40 minutes or until a toothpick comes out with a few moist crumbs. Oh yum, these sound SO tasty, and look super cute! WHY USE EVAPORATED MILK? To make that possible, we like to bake and freeze a batch of the chocolate-drizzled cream cheese pumpkin bars—they can hang out there for up to three months—so we can savor them one piece at a time. My mom used to make these dessert bars every year during the Fall, and they always remind me of home. Cream together butter and cream cheese until smooth and fluffy, Gradually add the powdered sugar, beating until mixture is smooth. Loved these bars!! That really depends on the person. People ask me often if pumpkin is a seasonal. These dessert bars can be made with either fresh pumpkin purée or canned. Gradually add the powdered sugar, beating until mixture is smooth. Hi Corey: These were amazing! Mel — November 2, 2020 @ 11:20 am Reply. Used fresh pumpkin and baked in a glass pan for an extra 20 min at 325. These delicious Pumpkin Bars are soft and moist, with just the right amount of pumpkin spice. Let stand for about 5 minutes. Butter or grease a 9×13 baking dish and set it aside. HOME; ABOUT; RECIPE INDEX. Hover over "serves" value to reveal recipe scaler, canned pumpkin, cream cheese, easy pumpkin dessert, frosting, pumpkin, Use pumpkin puree, not pumpkin pie filling as you’ll be adding sugar and spices to the, Avoid over-mixing the batter as this can result in a tough batter. Instructions. Spread batter in a greased 15x10x1 baking pan. Read my disclosure policy. Tracy M Livesay — October 30, 2020 @ 11:20 am Reply. Add in vanilla extract and salt, beating to combine. Preheat oven to 350 degrees; In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda together. Now let's get this pumpkin party started. Topped with a decadent cream cheese frosting, these bars will disappear around a Thanksgiving Day crowd. This sure sounds like a fall-only treat, but we wouldn't be able to resist this utterly Instagrammable recipe any day of the year! PUMPKIN BARS: In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin. Microwave the pumpkin on high for two minutes. It is equally as nutritious as fresh pumpkin and actually has more nutrients in each can because it is concentrated through cooking. This site uses Akismet to reduce spam. Get family friendly recipes delivered straight to your inbox for FREE! Click stars to rate . Then, add in vanilla extract and salt, beating to combine. Spread on cooled pumpkin bars. This dessert is everything I love about fall. Frost cooled pumpkin bars with frosting and slice into rectangles/bars. In a large bowl, beat the eggs, sugar, oil and pumpkin until light and fluffy. Pumpkin bars keep in the fridge for up to 5 days. I used fresh pumpkin, drained through cheese cloth overnight and fresh ginger. Ingredients : Bar Crust 2 1/2 cups all purpose flour 1 1/2 cups granulated sugar 1/2 cup chopped pecans 1 tbsp baking powder 1/2 tsp salt 2 large eggs 1 ½ sticks unsalted butter. Once you make a batch of these, they’ll surely be a fall staple in your kitchen too! Grease and flour a jelly roll pan. If you want it thicker, you can add up to 1 more cup of powdered sugar. Yes!! BREAKFAST; DESSERTS; MAIN DISH; OTHER GREAT RECIPES ; BAKING & BEYOND. Best wishes for a fun & safe Holiday season. Test to see if you like the consistency of your cream cheese frosting. For best results, you want to store the pumpkin bars in the refrigerator in an air tight container. If you’re trying to kick the fall flavors up a notch, add a little extra sprinkle of cinnamon and nutmeg! Step 3: In a large bowl, whisk together the eggs, sugar, vegetable oil, pumpkin and maple syrup until well combined. But, it’s available year round. And don’t get me started on the frosting…that’s the real star of the show! Sweet and spicy Pumpkin Bars will become everyone’s favorites. Pumpkin is healthy, filling, and one of our favorite fall flavors (even though we eat gluten-free pumpkin treats year round). To make that possible, we like to bake and freeze a batch of the chocolate-drizzled cream cheese pumpkin bars—they can hang out there for up to three months—so we can savor them one piece at a time. When I think of Fall favorites, this classic recipe for Pumpkin Bars is definitely what comes to mind first. Step 2: In a medium sized bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Pumpkin Puree: (be sure to use pure sugar free canned pumpkin puree or homemade fresh pumpkin puree by roasting your own sugar pumpkins. Pumpkin Pie Bars (with Shortbread Crust!) If you want it thicker, you can add up to one more cup of powdered sugar. Tips for pumpkin bars. Gradually add three cups of powdered sugar, mixing in between each addition. They’re still fabulous without a special garnish on top! For frosting, combine ingredients and mix well. These Pumpkin Bars are perfect for sharing! Try these reader favorites: This post may contain affiliate links. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. 1/2 cup (1 stick) unsalted butter, softened. Subscribe. Enjoy this treat as a Thanksgiving dessert with a warm beverage, the perfect way to complete a meal. PUMPKIN BARS: In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Add dry ingredients to pumpkin mixture and stir until just combined, you don’t want to over beat the batter. The Ingredients for Pumpkin Pie Bars. Pumpkin cheesecake bars with a ginger cookie crust. - The Chunky Chef Just make sure it’s not pumpkin pie filling! Family Fresh Meals is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Add the dry ingredients to the pumpkin mixture and stir until just combined – you don’t want to over beat the batter! The bars are soft, moist and loaded with pumpkin spice flavor. A tip: Feel free to test and see if you like the consistency of your cream cheese frosting. Cut and serve! The toasted milk solids in the butter (the speckles that turn brown when you toast it) taste almost like a … Preheat the oven to 350°F. If you are looking for a more traditional pumpkin cake, I have three other great options for you to check out instead: You will need a handful of easy ingredients to make these amazing bars: Step 1: Preheat the oven to 350. Don’t be tempted to use pumpkin pie filling here, it’s not the same thing as pumpkin puree and you will not get good results. See more ideas about dessert recipes, delicious desserts, food. With delectable key ingredients like pumpkin puree, vanilla extract, maple syrup and nutmeg, you’re going to fall in love with this fall inspired recipe. Came out perfect Rating: 5 Angie — November 1, 2020 @ 2:44 pm Reply. I’ve never met a person who didn’t love them! I made the frosting with 1 1/2 cups of powdered sugar and found it to be overly sweet. Cooking the pumpkin and the spices in the saucepan eliminates any raw squash flavor and makes the spices toastier. https://www.delish.com/holiday-recipes/thanksgiving/g2986/pumpkin-bars 1 … No sure we’ll have any left to test out your “better-on-the-second-day” claim. Don’t miss a single recipe! Yes, it’s time to make these incredible Keto Pumpkin Bars with Crumb Topping. To keep them fresh, I like to wait to cut the bars until I am ready to serve them. Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Place the pumpkin in the microwave. Read below for the full recipe. Gradually add the dry ingredients, mixing well after each addition. Canned pumpkin contains nothing but Canned pumpkin, no spices, salt or other ingredients. Nutrition Facts 1 each: 274 calories, 13g fat (4g saturated fat), 42mg cholesterol, 139mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 2g protein. And the black pepper gives this latte a nice kick. Nov 19, 2018 - Explore Sholamysuccess's board "Pumpkin Bars", followed by 710 people on Pinterest. I love using canned pumpkin. Stir together the flour, baking powder, cinnamon, salt and baking soda. Submit Review Average Rating: 5xamom. Be sure not to use canned pumpkin pie filling which has added sweeteners and fillers otherwise, it will change the taste and texture of your paleo pumpkin bars. We managed to discover, in making these bars a million and a half times, that they are also crazy, crazy, crazy good just ever so slightly warmed up with a scoop of vanilla ice cream and butterscotch sauce. Gradually add 3 cups of powdered sugar, mixing in between each addition. Bake at 350 degrees for 20 to 25 minutes. You can store these bars in the refrigerator for a couple of days and they will still be delicious! Just remember: Pumpkin is only in season for so long, so you want to make sure you make as many fresh pumpkin recipes as possible while you've got the chance! First things first, I use fresh Pumpkin Puree, which is super easy to make in the slow cooker. Sweet and spicy Pumpkin Bars will become everyone’s favorites. Pumpkin is an excellent source of fiber, vitamin A as beta-carotene, vitamin C, and potassium. Once the pumpkin bars have been made, store them in an airtight container and, When ready to eat, bring them to room temperature, make the frosting, frost and serve. 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