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Refrigerate the frosting portion for 35 minutes, or until just firm. In a large bowl, whisk together 1/2 cup brown butter, vegetable oil, brown sugar, pumpkin, and vanilla until smooth. Whisk in eggs until well combined. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
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3 hrs 15 mins · 15 ingredients · Makes 9 large bars or 16 smaller bars · Recipe from Handle the Heat
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Make the cake: In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
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Add the eggs, one at a time, and beat until combined. Add the flour, spices, and salt and beat until combined. Be careful not to overbeat. Place the chopped chocolate in a microwave-safe bowl; microwave in 30-second bursts, stirring between each, until melted and smooth. Add 1 cup cheesecake batter and stir to combine.
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Step Six: Bake the bars at 350 degrees for 25-30 minutes or until a tooth pick inserted in the center comes out clean. Cool the bars completely on a wire rack. Be sure that bars are completely cooled and not warm before adding the frosting or slicing. Step Seven: Add the cream cheese and butter to a large mixing bowl.
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Prep your pan: Preheat the oven to 350ºF. Spray a 10×15-inch jelly roll pan with non-stick spray and line with parchment paper. This will make it much easier to remove the bars from the pan and slice them. Combine the dry ingredients: Whisk together the flour, spices, baking powder and baking soda.
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Add the dry ingredients to the pumpkin mixture and stir until just combined. Pour the batter into a 9×13″ baking pan lined with parchment paper. Bake at 350F for 30 minutes. Beat the butter, cream cheese, and vanilla extract until light and fluffy. Mix in the powdered sugar until smooth.
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Instructions. Preheat the oven to 350°F (177°C) and grease a 10×15-inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
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Add the sugar, pumpkin, eggs, egg yolk, vanilla, flour, salt, and spices and pulse until combined and smooth. Do not overmix. Pour the mixture into the prepared pan. Bake until the cheesecake is set but still slightly jiggly in the center, about 45 minutes. Do not overbake.
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Pumpkin Spice Cut Out Cookies from Baker By Nature. Pumpkin Oatmeal Chocolate Chip Cookies from Baker By Nature. Cinnamon Chip Pumpkin Cookies from Sally's Baking Addiction. White Chocolate Pumpkin Snickerdoodles from Sally's Baking Addiction. Soft Glazed Pumpkin Sugar Cookies from Lauren's Latest.
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Recipe: https://www.handletheheat.com/pumpkin-bars-with-brown-sugar-frosting/ Pumpkin Bars with Brown Sugar Frosting are the perfect fall treat! Spiced thick & soft.
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Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang. In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda and salt. In a separate medium bowl, whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just combined.
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To make the pumpkin cheesecake filling: In the bowl of a stand-mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the sugar, pumpkin puree, vanilla extract, and pumpkin pie spice and mix until fully combined. Add in the eggs, one at a time, and mix on low speed.
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Pumpkin Bars with Brown Sugar Frosting are the perfect fall crowd pleasing treat! Spiced thick & soft pumpkin bars and a thick layer of brown sugar.
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Preheat oven to 350°F. Grease a 10x15x1 baking pan, set aside. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. In a separate bowl whisk melted butter, granulated sugar, and brown sugar. Add eggs, pumpkin, and vanilla and whisk until well combined.
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Preheat oven to 350°F. In a large bowl, whisk together the flour, sugar, baking powder, soda, salt and cinnamon. Add the oil, pumpkin and eggs and stir until the batter is smooth. (You can mix by hand or with an electric mixer/stand mixer) Pour into a greased jelly roll pan (12 x 17") and baked for 20-25 minutes.