Contains:
Pumpkin Bars
Pumpkin Bars
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Pumpkin Cookie Bars
Enjoy
Sherri
*****
Pumpkin Bars
2 c. sugar
1/2 c. vegetable oil
1 16-oz. can pumpkin
4 eggs, beaten
2 c. Bisquick
2 tsp cinnamon
1/2 c. raisins
Beat sugar, oil, eggs and pumpkin in large bowl on medium for one
minute. Stir in Bisquick, cinnamon and raisins. Pour into a greased
jelly-roll pan 15- by 12- by 2-inches. Bake at dg350 for 25-30 minutes
or until tests clean. Cool and frost; refrigerate.
Cream Cheese Frosting
3 oz. cream cheese
1/3 c. butter or margarine
1 tbsp milk
1 tsp vanilla
2 c. powdered sugar
Mix all wet ingredients first then add sugar. Frost bars and
refrigerate.
*****
Pumpkin Bars
4 eggs
1-2/3 c. sugar
1 c. oil
1 16-oz. can pumpkin
2 c. flour
2 tsp baking powder
1 tsp soda
1 tsp salt
2 tsp cinnamon
1/2 c. butter, softened
1 3-oz. pkg. cream cheese, softened
1 tsp vanilla extract
2 c. Confectioners' sugar
Combine first four ingredients in bowl. Beat until light. Stir in
mixture of flour, baking powder, baking soda, salt and cinnamon. Pour
into greased 10- by 15-inch baking pan. Bake at dg350 for 30 minutes.
Cool.
Cream butter, cream cheese, vanilla and Confectioners' sugar in bowl
until light and fluffy. Spread over pumpkin layer. Cut into bars.
*****
Pumpkin Cheesecake Bars
2 c. flour
3/4 c. firmly packed brown sugar
1-1/2 c. chopped pecans or walnuts divided
1/2 c. margarine or butter, melted
3 eggs beaten, divided
2 tsp vanilla, divided
1 8-oz. pkg. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 16-oz. can pumpkin
2 tsp pumpkin pie spice
Preheat oven to dg350.
In medium bowl combine flour, sugar, 1/2 cup nuts and margarine until
crumbly. Stir in 1 egg and 1 teaspoon vanilla. Mix well. Press onto
bottom of 15 by 10-inch jelly roll pan. Bake 15 minutes.
Meanwhile, in large mixing bowl beat cheese until fluffy. Beat in
sweetened condensed milk, remaining eggs, pumpkin, pumpkin pie spice
and remaining vanilla until smooth. Pour over prepared crust. Sprinkle
remaining nuts on top.
Bake 30-35 minutes or until set. Cool to room temperature. Cut into
bars. Store in refrigerator.
Makes 48 bars.
Tip: If you don't have pumpkin pie spice, and approximate equivalent
is 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground
cloves.
*****
Pumpkin Cheesecake Bars
1 16-oz. pkg. pound cake mix
3 eggs
2 tbsp margarine or butter, melted
4 tsp pumpkin pie spice
1 8-oz. pkg. cream cheese, softened
1 14-oz. can Eagle Brand Sweetened Condensed milk
1 16-oz. can pumpkin
1/2 tsp salt
1 c. chopped nuts
Preheat oven to dg350. In large mixer bowl with mixer at low speed
combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice
until crumbly. Press onto bottom of 15- by 10-inch jelly roll pan.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat
in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining
2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust.
Sprinkle with nuts.
Bake 30-35 minutes or until set. Cool. Chill. Cut into bars. Store
covered in refrigerator.
Makes 48 bars.
*****
Pumpkin Cookie Bars
1 c. flour
1/2 c. quick oats
1/2 c. packed brown sugar
1/4 c. chopped nuts
1-3/4 tsp cinnamon
1/2 c. melted butter
1 c. solid packed pumpkin
3/4 c. undiluted evaporated milk
1 slightly beaten egg
1/3 c. sugar
1/2 tsp allspice
1/4 tsp salt
Combine flour, oats, brown sugar, nuts and 1 teaspoon cinnamon. Add
butter, mix until crumbly. Press into bottom of 13- by 9- inch baking
dish. Bake at dg350 20-25 minutes. Remove from oven. Reduce oven
temperature to dg325. Combine remaining ingredients. Pour over crust.
Bake 25-30 minutes until tests clean. Cool completely.
Cream Cheese Topping
Beat together until fluffy:
1 8-oz. pkg. softened cream cheese
1/4 c. orange marmelade
Spread over cooled bars. Garnish with crushed nuts.
Yield 32 bars. Keep refrigerated.
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