Try this delicious Pumpkin Bars recipe, perfect for fall gatherings.
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese softened
- 2 teaspoons ground cinnamon
- 1/2 cup raisins
- 2 cups granulated sugar
- 1 (16 ounce) can pumpkin - approx. 2 cups
- 4 eggs beaten
- 2 cups bisquick baking mix
- cream cheese frosting:
- 1/3 cup margarine or butter softened
- 1 tablespoon milk
- 2 cups powdered sugar
- Carbohydrate 40.9691220066173 g
- Cholesterol 38.4891000007628 mg
- Fat 11.3490780103341 g
- Fiber 0.895485008809842 g
- Protein 3.60973850012676 g
- Saturated Fat 1.74241017628895 g
- Serving Size 1 1 Serving (68g)
- Sodium 61.2591500406618 mg
- Sugar 40.0736369978075 g
- Trans Fat 1.16731777581549 g
- Calories 277 calories
Step-by-step
- Heat oven to 350F.
- Grease jelly roll pan, 15-1/2 x 10-1/2 x 1-inch.
- Beat sugar, oil, pumpkin and eggs in large bowl on medium speed, scraping bowl frequently, 1 minute.
- Stir in baking mix, raisins and cinnamon.
- Pour into pan.
- Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes; cool.
- Frost with Cream Cheese Frosting; sprinkle with pecans if desired.
- Cut into bars, about 3 x 1-inch.
- Beat cream cheese, margarine, milk and vanilla until creamy.
- Stir in powdered sugar until smooth and of spreading consistency.
Standard ingredient declarations rarely communicate how moisture management dictates crumb structure. Pumpkin purée contains substantial free water that interferes with gluten development when combined with standard baking mixes. Without precise control over mixing speeds and fat ratios, baked pumpkin goods easily transition from tender to gummy. Achieving a stable emulsion of oil, sugar, and beaten eggs requires mechanical aeration to trap expanding air pockets during baking.
Cream cheese frosting requires a balanced ratio of dairy fat to powdered sugar to maintain structural integrity at room temperature. Softened margarine combined with cream cheese provides enough solid fat crystals to suspend the sugar without weeping. Beat the frosting components until fully homogenized, incorporating powdered sugar gradually to prevent density loss.
Testing doneness without a thermometer relies on visual and textural cues rather than internal temperature readings. Insert a wooden pick into the exact center of the 15-1/2 x 10-1/2-inch pan at the 25-minute mark; moist crumbs clinging to the wood indicate insufficient starch gelatinization, whereas a clean withdrawal signals completion. Cool the sheet entirely before applying the frosting to prevent the fat content from melting and separating.
