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Thread: REC: Pumpkin Bars

  1. #1
    Becca Guest

    Default REC: Pumpkin Bars

    Pumpkin Bars

    1 1⁄3 cups flour
    3/4 cup sugar, divided use
    1/2 cup brown sugar
    3/4 cup butter
    1/2 cup chopped pecans or walnuts
    1 cup crushed gingersnaps
    1 15-ounce can pumpkin puree
    8 ounces cream cheese, room temperature
    3 eggs
    1 tablespoon pumpkin pie spice

    Preheat oven to 350 degrees. Line an 8-by-10 inch pan with foil, making
    sure the foil goes up the sides. Spray with cooking spray.

    Mix flour, 1/4 cup sugar and 1/2 cup brown sugar in a large bowl. Cut in
    the butter. Stir in pecans and gingersnap crumbs. Set aside one cup.
    Press the remaining amount into the foil-lined pan. Bake for about 10
    minutes; remove from oven and let cool.

    Mix pumpkin, cream cheese, eggs, sugar and pumpkin pie spice with a
    mixer for about 2 to 3 minutes. Pour over cooled crust. Top with the
    reserved crust mixture. Bake for another 20-25 minutes or until set.
    Cool completely. Refrigerate. Cut into bars and serve.

  2. #2
    Kajikit Guest

    Default Re: REC: Pumpkin Bars

    On Mon, 16 Nov 2009 10:06:36 -0600, Becca <[email protected]> wrote:

    >Pumpkin Bars
    >
    >1 1?3 cups flour
    >3/4 cup sugar, divided use
    >1/2 cup brown sugar
    >3/4 cup butter
    >1/2 cup chopped pecans or walnuts
    >1 cup crushed gingersnaps
    >1 15-ounce can pumpkin puree
    >8 ounces cream cheese, room temperature
    >3 eggs
    >1 tablespoon pumpkin pie spice
    >
    >Preheat oven to 350 degrees. Line an 8-by-10 inch pan with foil, making
    >sure the foil goes up the sides. Spray with cooking spray.
    >
    >Mix flour, 1/4 cup sugar and 1/2 cup brown sugar in a large bowl. Cut in
    >the butter. Stir in pecans and gingersnap crumbs. Set aside one cup.
    >Press the remaining amount into the foil-lined pan. Bake for about 10
    >minutes; remove from oven and let cool.
    >
    >Mix pumpkin, cream cheese, eggs, sugar and pumpkin pie spice with a
    >mixer for about 2 to 3 minutes. Pour over cooled crust. Top with the
    >reserved crust mixture. Bake for another 20-25 minutes or until set.
    >Cool completely. Refrigerate. Cut into bars and serve.


    Mmm... pumpkin cheesecake bars. These sound yummy!
    --

    My website - http://www.kajikitscorner.com
    My cooking blog - http://kajikit.wordpress.com
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