These bars look really good, moist and dense. Stir in the vanilla and mix again. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt, cloves, and nutmeg; whisk until well combined. Dense and fudgy, they make a decadent treat without the extra calories. Spread cream cheese mixture evenly over the pumpkin batter. Cool. Well, the reason these bars are different from most other pumpkin bar recipes out there is because there are no eggs. 11/18/12 @ 7:58 am. The glaze can be poured onto the bar while they’re still warm. If you enjoy this recipe, you have to try our Pumpkin Roll and Pumpkin Spice Latte recipes! It's by far one of the best pumpkin bars I've ever had. Since you guys are OBSESSED with our peanut butter … Mist a 9 x 13-inch baking dish with cooking spray. Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place. Sift remaining ingredients and combine with the pumpkin mixture. They’re a different twist on the cake -like pumpkin bars. I honestly have no complaints on this as pumpkin is a healthy & delicious vegetable; it is nutrient dense (fiber, vitamins, antioxidants & minerals) and low in calories. Preheat an oven to 350 degrees F (175 degrees C). Stir in the flour with a rubber spatula until the mixture resembles a thick, cohesive dough; set aside to cool to room temperature for 10 to 15 minutes while you make the bars. Yep, that’s how Lately I’ve been topping everything I can with the glaze because it’s just that good. Add the sugar and mix at low speed until combined. Reply. Making pumpkin bars with cake mix is the best way to fix a quick dessert that actually tastes amazing. This is the perfect pumpkin bar for really any occasion and I guarantee you won’t walk away feeling weighed down. Most snacks (especially protein bars) on the market contain very few nutrients. As a bonus, they taste even better on the second and third day, if they last that long. This post is sponsored by Sprouts Farmers Market . These “bars” are a close relative to pumpkin cake. From creamy pumpkin soup, pumpkin butter, and pumpkin protein pancakes. Pumpkin Bars are super easy to make. Oct 20, 2020 - Explore Jeri Sue Jones's board "Pumpkin Bars", followed by 217 people on Pinterest. Oh, how I love these delicious Pumpkin Bars! Pour batter into previously prepared baking dish; spread evenly. Line an 8×8 inch baking pan with parchment paper and set aside. Turn the batter into a greased and foil-lined 8×8-inch baking dish, then bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. Using a spoon, stir in the eggs, pumpkin, oil, and vanilla until thoroughly incorporated. Gluten-free Pumpkin Bars are the ultimate fall treat without the guilt. These lightened up pumpkin spice bars are mega moist, perfectly spiced, and simple to prepare. The glaze is ahh-mazing!!! VARIATIONS ON PUMPKIN CRANBERRY BARS. These are the absolute BEST pumpkin bars with cream cheese frosting! As Fall gets under way, a pumpkin-y, cinnamon-y treat just feels right, doesn’t it? Beat together eggs, brown sugar, granulated sugar, canola oil, and 1 (29 oz) can pumpkin puree <– it’s a lot, but trust me. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. And they taste like just a pumpkin perfect bar! Until now! These dense pumpkin bars studded with mini chocolate chips are the perfect gluten free dessert for your Thanksgiving table. Gradually add dry ingredients to set, stirring until all ingredients are combined. Grease a jelly roll pan or if you prefer, a 9×13 pan. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat. Also, who doesn’t love walking in a room with a pumpkin scented candle. These Pumpkin Bars are the only pumpkin recipe you need this Fall! Fudgy is the only word that describes the pumpkin bars. melted butter, ½ cup brown sugar, 1 egg, and ½ cup pumpkin puree. Here’s how to make them: Combine dry ingredients: flour, baking powder, baking soda, spices, and salt. Just really yummy, moist and not too sweet – – in spite of the brown sugar title! Whisk wet ingredients together. Turn batter out into prepared pan, smoothing the top lightly with a spatula. The 5 minutes it takes to do is the best 5 minutes you’ll spend all month. This savory, ROASTED SUGAR SNAP PEAS Very easily! The BEST Pumpkin Bars slathered in Nutella Cream Cheese Frosting are easy, soft, tender, exploding with flavor and will have everyone singing your praises all season long! The secrets are browned butter and glorious vanilla bean seeds. Many people associate pumpkin recipes with the holiday season.But, the availability of canned pumpkin means you can enjoy baking with it at any time. Add the pumpkin and spices, followed by the dry ingredients. These bars look really good, moist and dense. In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin puree and vanilla extract until combined. I’m going to try these with the chocolate garnish you mentioned. The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. The recipe is so easy and includes a delicious cream cheese frosting that’s made in just three steps. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Preheat oven to 350 degrees. originally published September 23, 2014 — last updated August 25, 2020 Perfect fall treat, I will be making these this weekend! A dense pumpkin cake topped with a creamy, thick layer of cinnamon brown sugar frosting. 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