Best 7 Classic Frosted Pumpkin Bars Recipes

THE BEST FROSTED PUMPKIN BARS EVER!

Steps:

• Mix the oil, eggs and sugar together.
• Then add the remaining ingredients.
• Pour mixture into greased cookie sheet or jellyroll pan (I actually use a 9x13 pan for thicker bars).
• Bake @ 350 for 25-30 minutes for cookie sheet/jelly roll pan or 40-45 mins for 9x13 pan.
• Cool completely. Then frost.
• Mix until smooth.
• Spread evenly over pumpkin bars.

FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
• Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
• Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.
• Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.

FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350°F. Grease a 10"x15" jelly roll pan.
• In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
• In a large bowl, combine sugar, pumpkin, and oil. Mix well. Whisk in eggs.
• Fold in the flour mixture until uniformly combined. Spread into prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Cool completely, at least 30 minutes.
• Using a standing mixer with the paddle attachment, or using an electric hand mixer with a large bowl, combine cream cheese, butter, and vanilla until smooth. Add the powdered sugar in batches until combined. Spread on the cooled cake.
• Cut into 24 bars (about 2 1/2" x 2 1/2" each) and top each with a candy pumpkin.

FROSTED PUMPKIN BARS

Steps:

• In a large bowl, combine the first six ingredients. Stir in the egg, egg whites, pumpkin, oil and water until well blended. , Transfer to an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Beat in the confectioners' sugar, vanilla and lemon zest. Frost bars. Chill for 15 minutes before cutting. Store in the refrigerator.

CLASSIC FROSTED PUMPKIN BARS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar; mix well. Spread over top. Cut into 30 bars; top each bar with a pumpkin candy.

FANTASTIC PUMPKIN BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
• Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
• While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.

FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F.
• Sift together the flour, baking soda, baking powder, salt and spices, and set aside.
• In a separate bowl, beat together the eggs, oil, sugar and pumpkin. Gradually add the dry ingredients and mix well.
• Pour the batter into an ungreased jelly roll pan (17 x 12 inches) and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. You can also used a 9 x 13 inch pan and bake for 25-30 minutes. Let cool on a wire rack and frost.
• To make the frosting, beat together the cream cheese, butter, vanilla and milk. Add the powdered sugar one cap at a time, blending well after each addition. Add more milk if necessary.