ay also mix in the gooey filling into the cookie dough
hould still be a little gooey when finished baking.
Let
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
ogether until smooth. Add the pumpkin, flour, five spice, salt, bourbon
he eggs, sugar, oil and pumpkin until light and fluffy.
ow until smooth.
For bars cut into 8 rows by
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.
hours longer. (For firmer bars, let stand an additional 2
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.
Bake cake mix as directed.
While cake is warm, punch holes in it.
Pour Eagle Brand cream in holes and then pour caramel topping in holes.
Spread Cool Whip over cake and top with crushed candy bars.
Bake cake at 350\u00b0 for 30 to 35 minutes as directed on package in 9 x 13-inch pan.
Poke holes in the cake as soon as it comes from the oven.
Pour sweetened condensed milk in the holes, then pour ice cream topping over the milk.
Cool completely.
Frost with Cool Whip. Crush the candy bars and sprinkle over the top. Refrigerate.