Deliciously Simple Pumpkin Bars for Jewelry Party!

[wadesgirl]

I'm looking for a simple pumpkin bar recipe to make for my jewelry party on Saturday. I've never made them but they are my favorite thing this time of the year.

 

[kam]

There's an old PC recipe called Pumpkin Pie ala Easy. I had it at a PC show many years back - and it was really good (as I recall)

It was like a pumpkin pie in a bar form. So, not sure if that is what you are looking for. I am sure the recipe is lurking on here somewhere. But, if not, it is in More Stoneware Sensations (which I don't have with me).

 

[ChefPaulaB]

There's an old PC recipe called Pumpkin Pie ala Easy. I had it at a PC show many years back - and it was really good (as I recall) It was like a pumpkin pie in a bar form. So, not sure if that is what you are looking for. I am sure the recipe is lurking on here somewhere. But, if not, it is in More Stoneware Sensations (which I don't have with me).

Here is that recipe... I guess it depends on what kind of Pumpkin Bar you're looking for. Are you looking for like a pumpkin cake type bar or pumpkin bar type bar? Cause that is a huge difference to me...

Pumpkin Pie a la Easy​

1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
OR use 3 ½ t. of Pampered Chef Pantry Cinnamon Plus—YUM!
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)Preheat oven to 350 degrees.
In CLASSIC BATTER BOWL, combine flour, oats and brown sugar. Chop pecans using FOOD CHOPPER. Add to Batter Bowl.
Melt butter in MICRO-COOKER on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of STONEWARE BAR PAN. Bake 15 minutes.
Meanwhile, lightly beat eggs in Batter Bowl using STAINLESS STEEL WHISK. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust.
Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using MINI SERVING SPATULA.
Garnish each serving with whipped topping using EASY ACCENT DECORATOR, pecan halves and additional ground cinnamon (or Cinnamon Plus), if desired. Refrigerate any leftover pie squares.
Yield: 24 servings

 

[ChefPaulaB]

This is one of my favorite pumpkin recipes, I like it better than pumpkin pie. I don't know if it's considered a Pumpkin Bar, but it could probably be made in the bar pan with a few tweeks to the temp and time... You really should try it, it is awesome!!!!:love:

Pumpkin Gooey Butter Cakes​

Recipe courtesy Paula Deen
Serves: 6 to 8 servings

Ingredients
Cake:
* 1 (18 1/4-ounce) package yellow cake mix
* 1 egg
* 8 tablespoons butter, melted
Filling:
* 1 (8-ounce) package cream cheese, softened
* 1 (15-ounce) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted
* 1 (16-ounce) box powdered sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

 

[wadesgirl]

Chewy cake like bars.

 

[ChefPaulaB]

Chewy cake like bars.

I think that you would really like the pumpkin gooey butter cakes then...
it is soooooo good!!! :sing:

 

[Lisa/ChefBear]

Here's a recipe I got from a friend, she made this at a jewelry show (how ironic) that I went to at her house..........it was delicious. This is a dessert that is the ONLY dessert that is served at her churches Harvest Dinner each fall. It's that good.

I started using it as a premade dessert at my shows that fall. Matter of fact I've got a repeat hostess who ALWAYS asks me to make this as her dessert recipe!!

Pumpkin Cake
Barb Locey/Elk Lake Community Church

1 yellow cake mix,
reserve 1 cup for topping

to remainder add:
1 egg
½ cup melted margarine

Press into a 13x9 pan.

Beat together:
2 cups pumpkin
½ cup brown sugar
3 eggs
2 tsp. cinnamon
2/3 c. evaporated milk

Pour over cake in pan.

Topping:
1 c. cake mix (what you reserved)
½ cup sugar
¼ cup margarine
nuts, opt.

Make crumbs and sprinkle over pumpkin mixture.

Bake 1 hour at 350 degrees.


This cake is AWESOME!!

Lisa

 

[PamperedSD]

WOW - thanks Lisa I think I'm going to try this out at work for Halloween!

 

[Lisa/ChefBear]

I know you'll totally enjoy it. I made this one year for Thanksgiving, as my kiddos at that age weren't really into pies, but LOVED cake....it was gone before pies were. Everyone loved it. You don't need a big piece either, it's really really good.

Gee, I suddenly feel the urge to go make a cake and surprise hubby when he gets home from work.

Lisa

 

[scavallero]

I recently found a great website bakerella.com and she made mini pumpkin pies using a mini muffin pan and drizzled them with chocolate. Here's the recipe, I think we could use it at shows to showcase many of our products. You could even use a mini decorator to squeeze on a dollop of cool whip.
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy!

 

[wadesgirl]

Okay so I changed my mind. I want to attempt a pumpkin cake in the batter bowl. Should I just use a spice cake mix with some pumpkin in it?

 

[Maragib]

A cute way to make a "pumpkin cake" is to use two of the mini fluted pans and then put the "large" sides together with the two rounded sides being the top and bottom of the pumpkin, if that makes sense. Then you can decorate the top with a vine and a stem - so cute! I guess you could use the regular size fluted too - but that would be one big pumpkin.

And I think there is a recipe where you can subsitute canned pumpkin for the oil - like how you can sub applesauce for the oil.

 

[wadesgirl]

A cute way to make a "pumpkin cake" is to use two of the mini fluted pans and then put the "large" sides together with the two rounded sides being the top and bottom of the pumpkin, if that makes sense. Then you can decorate the top with a vine and a stem - so cute! I guess you could use the regular size fluted too - but that would be one big pumpkin.

And I think there is a recipe where you can subsitute canned pumpkin for the oil - like how you can sub applesauce for the oil.

I thought about that but it seems like a lot of cake for my party! I'm trying to figure out what to do for the stem. Guess I need to stop at Hobby Lobby tomorrow!

 

[PCSarahjm]

Not sure if you found a recipe yet.....but this is my new favorite. I wanted to make pumpkin bars but didn't want the hassle of mixing everything up so i cheated. 1 box spice cake mix as directed then add one small can pumpkin.....blend well. I baked in large bar pan. Then cooled and iced with cream cheese icing!

It was a hit.....everyone loved them!

 

[Admin Greg]

The "best" pumpkin bar recipe can be somewhat subjective because it depends on personal taste preferences. However, I can provide you with a popular and delicious pumpkin bar recipe that many people enjoy.Pumpkin Bar Ingredients:

• 4 large eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can of pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 cup chopped walnuts or pecans (optional)
• Cream Cheese Frosting (recipe below)

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract

Instructions:For the Pumpkin Bars:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. In a large mixing bowl, beat the eggs, sugar, oil, and pumpkin until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the pumpkin bars to cool completely in the pan on a wire rack.

For the Cream Cheese Frosting:

1. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract. Beat until the frosting is well combined and fluffy.
3. Once the pumpkin bars are completely cool, spread the cream cheese frosting over the top.
4. Cut into squares and serve.

These pumpkin bars are moist, flavorful, and perfect for fall. The cream cheese frosting adds a delicious touch. Enjoy!Feel free to adjust the recipe to your taste, adding more or less of the spices and nuts based on your preferences.