Pumpkin is healthy, filling, and one of our favorite fall flavors (even though we eat gluten-free pumpkin treats year round). 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. Add the dry ingredients to the pumpkin mixture and stir until just combined – you don’t want to over beat the batter! Top your bars with festive fall sprinkles or candy pumpkins to dress them up! Step 5: In a large bowl, mix the cream cheese and butter until smooth. If you make your own pumpkin puree you will want to make sure you get the consistency to resemble the canned version. Skip to content. Best wishes for a fun & safe Holiday season. These creamy pumpkin pie bars are made with a delicious pumpkin spiced filling and a press in short crust. I love using canned pumpkin. Pumpkin cheesecake bars with a ginger cookie crust. I love to use evaporated milk in this recipe because it’s thicker than normal milk, and has the flavor of cream, without adding all the fat and calories that heavy cream would add. 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. Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Topped with a decadent cream cheese frosting, these bars will disappear around a Thanksgiving Day crowd. Preheat the oven to 350°F. The pumpkin batter will be THICK so it’s a little tough to do this if the spoonfuls are big. I’m planning to make ’em tomorrow, & definitely will pick up some of those adorable candy pumpkins. To make these bars, you will need some organic pumpkin purée or 1/4 cup of the tart filling from the Grain-Free Pumpkin … Spread batter in a greased 15x10x1 baking pan. Stir together the flour, baking powder, cinnamon, salt and baking soda. If you like it as is, proceed to the final step! The perfect Grain-Free Pumpkin Bars for a quick snack or healthy treat! Cream together butter and cream cheese until smooth and fluffy. Allow to cool completely. Gently frost bars. Came out perfect Rating: 5 Angie — November 1, 2020 @ 2:44 pm Reply. If you’re not already logged in, click the login link below and then click the camera icon on the comment form. These dessert bars can be made with either fresh pumpkin purée or canned. Nov 19, 2018 - Explore Sholamysuccess's board "Pumpkin Bars", followed by 710 people on Pinterest. 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. Top the bars with a generous spread of cream cheese icing to make them downright irresistible! 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! These healthy pumpkin bars are a great keto-friendly option! Rinse the pumpkin. WHY USE EVAPORATED MILK? Thanks, Angie. https://www.delish.com/.../easy-pumpkin-bars-with-cream-cheese-frosting To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Next time you see them, grab a few and turn them into fresh purée for Pumpkin Pie, Pumpkin Bars, or any pumpkin-y recipe you happen to have. Bonus: they are easy to make and no mixer required! Have fun looking around! But, alas, I never pass up an opportunity for cream cheese frosting. If you’re a pumpkin lover like I am, these Pumpkin Bars are going to change your life! I love using canned pumpkin. Read below for the full recipe. Step 3: In a large bowl, whisk together the eggs, sugar, vegetable oil, pumpkin and maple syrup until well combined. Step 6: Frost the cooled bars with your icing and slice into squares/bars! With an oatmeal base topped with a pumpkin pie layer, these bars take pumpkin pie to a new level. Instead of making a traditional pie crust, bake your pumpkin pie on top of a layer of tender shortbread. These Pumpkin Bars are perfect for sharing! Log in to rate. Add the dry ingredients to the pumpkin mixture and stir until just combined – you don’t want to over beat the batter! See more ideas about dessert recipes, delicious desserts, food. The Ingredients for Pumpkin Pie Bars. No sure we’ll have any left to test out your “better-on-the-second-day” claim. Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. Allow to cool completely! You rock as always, Mel. Add in vanilla extract and salt, beating to combine. 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. Pumpkin Puree: make sure you use pure pumpkin puree — not pumpkin pie mix! Rather mix the dry and, Customize the recipe by adding nuts or chocolate chips after the wet and dry ingredients. 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. 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 But, it’s available year round. My mom used to make these dessert bars every year during the Fall, and they always remind me of home. I like my Pumpkin Bars topped with just cream cheese icing, but my kids always ask for the candy pumpkin on top! Butter or grease a 9x13 inch baking dish. I used fresh pumpkin, drained through cheese cloth overnight and fresh ginger. Subscribe. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. The purée freezes beautifully, too. This low carb pumpkin recipe is also grain-free, sugar-free, gluten-free, Trim Healthy Mama friendly, and has a dairy-free option! Pumpkin Pie Bars (with Shortbread Crust!) 1 of our Keto Pumpkin Bars is only 2.1 NET CARBS, making it the perfect low carb dessert or snack. With Thanksgiving only days away, I thought I would resurrect this pumpkin bar, (or cake), recipe. Store any leftovers in an airtight container for up to five days. Microwave it on high for another two to four minutes. They always make me nostalgic, and they always taste so good! And this version, with a spicy kick, actually has pumpkin in it! When I think of Fall favorites, this classic recipe for Pumpkin Bars is definitely what comes to mind first. Place the pumpkin in the microwave. I thought the texture of the bar was great. For frosting, combine ingredients and mix well. Grease and flour a jelly roll pan. Gradually add three cups of powdered sugar, mixing in between each addition. Pumpkin Bars are a bit denser and moister than a typical slice of pumpkin cake. 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. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. Frost cooled pumpkin bars with frosting and slice into rectangles/bars. Gradually add 3 cups of powdered sugar, mixing in between each addition. Cool. Add dry ingredients to pumpkin mixture and stir until just combined, you don’t want to over beat the batter. Then, add in vanilla extract and salt, beating to combine. Pumpkin bars keep in the fridge for up to 5 days. Just be sure to get 100% pure pumpkin and not pumpkin … For best results, you want to store the pumpkin bars in the refrigerator in an air tight container. I like to store my bars uncut, wrapped tightly in pan to keep the air out. 1/2 cup (1 stick) unsalted butter, softened. Before serving, I like to let my pumpkin bars warm up a little to room temperature. I don't normally drink pumpkin spice lattes, but when I do, I make my own and don't drop 5 dollars at the corner coffee stand. Spread on cooled pumpkin bars. To keep them fresh, I like to wait to cut the bars until I am ready to serve them. The bars are soft, moist and loaded with pumpkin spice flavor. These paleo pumpkin bars are one of my go-to healthy pumpkin treats. - The Chunky Chef Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. 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. I hope you find a couple yummy recipes to try. Pierce the entire pumpkin skin deeply with a fork or metal skewer. Enjoy. Oh yum, these sound SO tasty, and look super cute! You could also treat yourself to a loaf of pumpkin bread, a few pumpkin scones, a batch of pumpkin bars, pumpkin pancakes, or maybe some pumpkin muffins. PUMPKIN BARS: In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin. Cream together butter and cream cheese until smooth and fluffy, Gradually add the powdered sugar, beating until mixture is smooth. Allow bars to cool completely at room temp. Slice open the pumpkin. This blog is full of my love of food, photography, family & friends. Bake the bars for 35-40 minutes or until a toothpick comes out with a few moist crumbs. 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. Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. https://www.delish.com/.../a22657646/best-pumpkin-pie-bars-recipe Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Store pumpkin bars in the refrigerator and allow to come to room temperature (or warm up slightly) when serving. Classic Pumpkin Bars call for Cream Cheese Frosting as a topping, and while I love cream cheese frosting, I feel like the pumpkin flavor and warmth of the cinnamon and nutmeg are brought out more if you pour over a brown butter icing. You can also add some fun sprinkles to make the bars even more festive. To give them a little extra flair, add pumpkin … I’m always looking for the next greatest pumpkin recipe, but sometimes, it’s comforting to stick with the classics. I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! Step 2: In a medium sized bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg. We all loved ’em, especially the kiddies. 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 the dry ingredients, mixing well after each addition. A tip: Feel free to test and see if you like the consistency of your cream cheese frosting. It is important that they are stored correctly to help them last as long as possible. So the answer to how do I substitute fresh pumpkin for canned, of course, is to use the exact same amount the recipe calls for. FAVORITES; FLASHBACK FRIDAY; PRINTABLES; CONTACT.... Pumpkin Pie Shortbread Bars. Tracy M Livesay — October 30, 2020 @ 11:20 am Reply. In a large bowl, beat eggs, sugar, oil and pumpkin until light and fluffy. While it is more time consuming to make fresh pumpkin puree, you can make a batch and store it in the freezer for desserts like this. 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. Pumpkin Pie Shortbread Bars. These are a great make ahead recipe. For the frosting: In a large bowl, cream cream cheese and butter until smooth. 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. Remove from oven to a wire rack and cool completely. I also wrap the pan they are in tightly with Saran Wrap to keep them air tight. Add the dry ingredients to the pumpkin mixture and stir until just combined – you don’t want to over beat the batter! Ingredient notes: This keeps them fresh the longest! Send me the latest recipes! Incorporate the dry ingredients into the batter in the large mixing bowl. You can keep these pumpkin bars totally plain or even dust with a little confectioners’ sugar. Nutrition Facts 1 each: 274 calories, 13g fat (4g saturated fat), 42mg cholesterol, 139mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 2g protein. Pumpkin is an excellent source of fiber, vitamin A as beta-carotene, vitamin C, and potassium. The simplicity of a pumpkin bar during this time of the year is truly the best! Get family friendly meals and desserts delivered to your inbox. 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! Step 4: Spread the mixture into a prepared pan. Topped with a decadent cream cheese frosting, these bars will disappear around a Thanksgiving Day crowd. Looking for more pumpkin recipes? Want to share a photo of what you’ve made? Used fresh pumpkin and baked in a glass pan for an extra 20 min at 325. Reviews. These bars includes a lot of nutritious ingredients that are gluten-free, vegan, nut-free, and allergen-friendly. Just be sure to get 100% pure pumpkin and not pumpkin pie mix. Don’t miss a single recipe! I made the frosting with 1 1/2 cups of powdered sugar and found it to be overly sweet. You can store these bars in the refrigerator for a couple of days and they will still be delicious! These delicious Pumpkin Bars are soft and moist, with just the right amount of pumpkin spice. If you’re attending a party, a potluck, or looking for a little gift to give a friend, these bars are for you. Tips for pumpkin bars. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. These Pumpkin Bars are also conveniently shaped to easily store in containers, pack in lunchboxes and can also be cut according to your preferred portion size (there’s no judgement here!). Step 4: Spread the mixture into a prepared pan. I’m Corey, and I’m so happy you’re here! That really depends on the person. So yes, these easy pumpkin snickerdoodle bars are perfect for making and eating out of hand, just like you would a brownie or a cookie. PUMPKIN BARS: In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin. If you want it thicker, you can add up to one more cup of powdered sugar. The taste is amazing. Submit Review Average Rating: 5xamom. Pumpkin bars are like a delicious cross between a cake and a brownie. If you like it as it is, proceed to the final step! Read my disclosure policy. Preheat oven to 350 degrees F. In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda. Enjoy this treat as a Thanksgiving dessert with a warm beverage, the perfect way to complete a meal. Microwave the pumpkin on high for two minutes. With Thanksgiving only days away, I thought I would resurrect this pumpkin bar, (or cake), recipe. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted comes out clean. The ultimate fall treat that you can easily make in just 30 minutes! Incorporate the dry ingredients into the batter in the large mixing bowl. Ingredients for pumpkin spice bars. If a recipe calls for a 15 oz can of pumpkin, use 15 oz of fresh (prepared) pumpkin which is about 2 cups MINUS 1 Tablespoon. 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. This dessert is everything I love about fall. I’ve never met a person who didn’t love them! Add vanilla and spice, if using, beat until smooth. The Best Pumpkin Bars I've Ever Had | Sally's Baking Addiction Notify me of follow-up comments by email. Pumpkin cheesecake bars with a ginger cookie crust. Mel — November 2, 2020 @ 11:20 am Reply. Home » Blog » Desserts » The Best Pumpkin Bars. Cream Cheese Frosting vs Brown Butter Glaze. The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. Click stars to rate . If you’re trying to kick the fall flavors up a notch, add a little extra sprinkle of cinnamon and nutmeg! https://www.familyfreshmeals.com/2020/09/the-best-pumpkin-bars.html They are one of the most delicious treats you’ll ever taste and filled with lots of pumpkin and fall flavors. Topping for Pumpkin Bars. Use an offset spatula to make sure both your pumpkin bar batter and frosting are spread in even layers. View Gallery 64 Photos REN FULLER. Keep your bars loosely covered, and it’s best to cut them just before serving. Butter or grease a 9×13 baking dish and set it aside. Bake at 350 degrees for 20 to 25 minutes. HOME; ABOUT; RECIPE INDEX. It is equally as nutritious as fresh pumpkin and actually has more nutrients in each can because it is concentrated through cooking. Sweet and spicy Pumpkin Bars will become everyone’s favorites. Yes! Step 3: In a large bowl, whisk together the eggs, sugar, vegetable oil, pumpkin and maple syrup until well combined. Gradually add the powdered sugar, beating until mixture is smooth. Yes, pumpkin is harvested in the fall. Hi Corey: These were amazing! Stir in the vanilla and mix again. For bars, mix the oil, sugar, eggs, pumpkin, cinnamon, baking soda, baking powder and flour together. Step 3: In a large bowl, whisk together the eggs, sugar, vegetable oil, pumpkin and maple syrup until well combined. Step 4: Spread the mixture into a prepared pan. Test to see if you like the consistency of your cream cheese frosting. This keeps them as fresh as possible. Frozen. Just make sure it’s not pumpkin pie filling! Sweet and spicy Pumpkin Bars will become everyone’s favorites. They’re still fabulous without a special garnish on top! The Ingredients for Pumpkin Pie Bars. With a knife, gently swirl it together. Pumpkin bars will stay fresh for about 5 days. Cut and serve! Looking for more free recipes? Instructions. BREAKFAST; DESSERTS; MAIN DISH; OTHER GREAT RECIPES ; BAKING & BEYOND. Cooking the pumpkin and the spices in the saucepan eliminates any raw squash flavor and makes the spices toastier. Thank you. Get family friendly recipes delivered straight to your inbox for FREE! It is equally as nutritious as fresh pumpkin and actually has more nutrients in each can because it is concentrated through cooking. Pumpkin bars with cream cheese frosting are the ultimate fall treat that you can easily make in just 30 minutes! In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Recommended Video. Yes!! This site uses Akismet to reduce spam. One fresh 3-pound pumpkin makes about as much as one 15-ounce can of the store-bought pumpkin, so plan accordingly. People ask me often if pumpkin is a seasonal. Pumpkin is an excellent source of fiber, vitamin A as beta-carotene, vitamin C, and potassium. Cut into 30 bars; top each bar with a pumpkin candy. Set aside. I am also a wife, mama of 3. Although the density of, Yes, they can. https://www.delish.com/holiday-recipes/thanksgiving/g2986/pumpkin-bars 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. The toasted milk solids in the butter (the speckles that turn brown when you toast it) taste almost like a … I made these yesterday. In a large bowl, beat the eggs, sugar, oil and pumpkin until light and fluffy. 1 … And don’t get me started on the frosting…that’s the real star of the show! Out of all my favorite pumpkin recipes, these Pumpkin Bars have a special place in my heart. 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! Preheat oven to 350° and spray a 9”-x-13” baking pan with cooking spray. Top your bars with festive fall sprinkles or candy pumpkins to dress them up! Now let's get this pumpkin party started. Beat until light and fluffy! The combination of pumpkin spice and cream cheese is simply irresistible! Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. Remove from oven. 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. Set aside. First things first, I use fresh Pumpkin Puree, which is super easy to make in the slow cooker.If you don’t feel like making fresh pumpkin puree (it’s super easy I promise) canned pumpkin will work just as well. And the black pepper gives this latte a nice kick. Read full disclosure. Let stand for about 5 minutes. Loved these bars!! A super soft pumpkin spiced sheet cake topped with a delicious creamy topping. Learn how your comment data is processed. Canned pumpkin contains nothing but Canned pumpkin, no spices, salt or other ingredients. Set aside. Cut into bars. Creamy Pumpkin Pie Bars. Spread into prepared pan. In a large bowl whisk eggs, sugar, vegetable oil, pumpkin and maple syrup until well combined. If you don’t feel like making fresh pumpkin puree (it’s super easy I promise) canned pumpkin will work just as well. Yes, it’s time to make these incredible Keto Pumpkin Bars with Crumb Topping. Beat until light and fluffy. Step Seven. . Pumpkin bars with cream cheese frosting are the ultimate fall treat that you can easily make in just 30 minutes! Pumpkin bars taste just like pumpkin pie, but are just the right size for a portable, easy treat! Once you make a batch of these, they’ll surely be a fall staple in your kitchen too! Add the confectioner’s sugar and mix at low speed until combined. First things first, I use fresh Pumpkin Puree, which is super easy to make in the slow cooker. I froze 1 doz., to enjoy throughout the Halloween weekend. I didn’t get a huge pumpkin flavor and I would probable add a little more pumpkin spice next time. If you want it thicker, you can add up to 1 more cup of powdered sugar. Remove the pumpkin from the oven and wrap it in foil. This will help the bars stay fresh the longest possible. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Try these reader favorites: This post may contain affiliate links. While Pumpkin Bars are certainly closer to cake than any other dessert, they’re a little different than a pumpkin cake! Preheat oven to 350 degrees; In a medium bowl, whisk flour, baking powder, cinnamon, salt and baking soda together. Set aside. Despite them being a fall-favorite, I know that they are often enjoyed year long and for good reason. These are the absolute BEST pumpkin bars with cream cheese frosting! In vanilla extract and salt, beating to combine a dairy-free option cups of powdered and. Cream together butter and cream cheese frosting, these pumpkin bars are,... Candy pumpkin on top of fiber, vitamin a as beta-carotene, a. If using, beat the batter in the kitchen me of home you want to over beat batter... 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Of making a traditional pie crust, bake your pumpkin pie shortbread bars planning to and..., & definitely will pick up some fresh pumpkin bars those adorable candy pumpkins vegan,,. Mix together the eggs, sugar, eggs, sugar, oil sugar! Spatula to make ’ em tomorrow, & definitely will pick up some of those adorable candy pumpkins these the.