ow until smooth.
For bars cut into 8 rows by
elly roll pan.
Beat pumpkin, white sugar, vegetable oil, and
owl, stir together the flour, pumpkin pie spice, baking powder, and
oda, baking powder, cinnamon, and pumpkin pie spice in a bowl
he eggs, sugar, oil and pumpkin until light and fluffy.
ogether until smooth. Add the pumpkin, flour, five spice, salt, bourbon
n your cooled pan of pumpkin bars. For me, if I start
ime, then stir in the pumpkin. Combine the flour, baking powder
Preheat oven to 350\u00b0.
Beat together the sugar, applesauce, egg substitute and pumpkin.
Sift dry ingredients into bowl.
Mix well.
Pour into a 15x10x1 pan and bake for 23-27 minutes.
Cool completely.
Mix together icing ingredients using more milk if needed.
Spread over cooled pumpkin bars.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Preheat oven to 350\u00b0.
Beat together the sugar, oil, eggs and pumpkin.
Sift dry ingredients and add slowly to pumpkin mixture.
Mix well.
Pour into a 15x10x1 pan and bake for 25-30 minutes.
Cool completely.
Mix together icing ingredients using more milk if needed.
Spread over cooled pumpkin bars.
ixing bowl beat together eggs, pumpkin, sugar and oil with electric
ixing bowl beat together eggs, pumpkin, sugar and oil with an
Mix all cake ingredients together until smooth.
Pour onto floured cookie sheet.
Cook at 350\u00b0 for 20 minutes.
The pumpkin bars will have a cake like texture but are moist.
Preheat oven to 350\u00b0F.
Combine flour, baking powder, soda, salt and cinnamon into bowl; set aside.
Mix eggs, pumpkin, sugar and oil in large bowl, beating well to blend.
Add flour mixture to pumpkin mixture, beating well to combine.
Stir in walnuts.
Turn mixture onto ungreased 15x10-inch jelly- roll pan and bake for 15-30 minutes, until springy to touch.
Cool in pan on wire rack.
Leave plain or, if you like, spread with cream cheese frosting (see recipe #55530).
Cut into bars.
Heat oven to 350\u00b0.
Grease baking sheet, 15 x 10-inch.
Beat sugar, oil, pumpkin and eggs in large mixer bowl on medium for 1 to 2 minutes.
Stir in Bisquick, cinnamon and raisins.
Pour into pan.
Bake until knife comes out clean, 25 to 30 minutes; cool. Frost with Cream Cheese Frosting.
Cut into bars.
Makes about 50 (3 x 1-inch) bars.
Refrigerate remaining bars.
reeze the Bit-O-Honey Bars for 10 minutes.
In
Preheat oven to 350 degrees.
Grease Jelly roll pan.
Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
Stir in Bisquick, cinnamon and raisins.
Pour into prepared pan.
Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
Cool, frost, and cut into bars.
Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
Stir in powdered sugar.
alt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla
Heat oven to 350\u00b0.
Grease jelly roll pan.
Beat sugar, oil, pumpkin and eggs together for 1 minute.
Stir in Bisquick, spice and raisins.
Pour into pan.
Bake 25 to 30 minutes until toothpick comes out clean.
Cool and frost.
A favorite of everyone I have served them to.