would like a recipt for pumkin bars. keep it simple please i am not the best of bakers?

Answer 1

Here is a site with a bunch of pumpkin bar recipies on it, for a good variety:

http://www.cdkitchen.com/recipes/cat/188/0.shtml

======== Generic Recipie ===================

PUMPKIN BARS

4 eggs
1 2/3 cup sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

In mixing bowl, beat together egg, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add to the pumpkin mixture and mix thoroughly. Spread batter in ungreased 15" x 10" pan. Also works well in cupcake tins or pumpkin-shaped tins.

Bake at 350°F for 25-30 minutes. Cool. Frost with cream cheese icing.

Cream Cheese Icing:

1 (3 oz) package of cream cheese
1/2 cup butter, softened
1 tsp vanilla
2 cups powdered sugar

Cream together cheese and butter, stir in vanilla and powdered sugar a little at a time, beating until smooth.

Answer 2

this is for sweet potatoes, but you could probably substitute pumpkin...they are about the same thing..

Roasted Sweet Potato Bars Recipe

2 recipes of Basic Pie Crust (recipe follows)
2 tablespoons flour
3 pounds sweet potatoes
2 tablespoons vegetable oil
Salt 4 eggs
2 cups heavy cream
1/2 cup Steen's 100 percent Pure Cane Syrup
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg

Preheat the oven to 400 degrees F. Lightly dust a work surface with the flour. Roll out the dough the size of a large pan and about 1/4-inch thick. Carefully fold the dough into fourths and place on the pan. Form the crust to fit the pan. Crimping the edges. In a mixing bowl, toss the sweet potatoes with salt and vegetable oil. Roast the sweet potatoes for 1 hour, or until the potatoes are tender. Remove from the oven and cool. Remove the skin from each potato. Place the potatoes in a mixing bowl and mash the potatoes until smooth. Stir in the eggs, cream, cane syrup, cinnamon and nutmeg. Spread the sweet potato mixture over the pie crust. Bake the bars for 25-30 minutes, or until the bars are set. Remove from the oven and cool

BASIC SAVORY PIE CRUST
3 1/4 cups flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water

Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface. Gently fold the dough in half and then in half again so that you can lift it without tearing it, and unfold into a pan. Fill and proceed as directed in the recipe.
Yield: Two 9-inch pie crusts, or 1 sheet pan
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_4973,00.html?rsrc=search

Answer 3

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=bytype&u2=3*361|45|360|365|140|371|373|370|366|363|362|17|173|122|368|369|120364|372|143*381*&u3=**12*137&wf=9&recipe_id=89949

Pumpkin Pie Bars


Recipe Rating:

Prep Time: 15 min
Total Time: 55 min
Makes: 24 servings, 1 bar each


Nutrition Information
Kraft Kitchens Tips
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1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice



PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.





that's the recipe I used except I left out the pecan pieces, turned out pretty good. Good luck.

Answer 4

Try allrecipes.com