Pumpkin Cream Cheese Bars - Recipes - Page 5

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Results 41 - 50 of 439 for pumpkin cream cheese bars

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41. PUMPKIN CHEESECAKE BARS HOMEMADE WITH LOVE

Combine flour and brown sugar ... Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and ... before cutting into bars. Makes 32 x 2 ... cheesecake (increase baking time).

42. PUMPKIN BARS

Beat butter and sugar. Add pumpkin and eggs. Beat until smooth. ... minutes. Frost with cream cheese frosting. Beat well 3 1/2 ... If desired, sprinkle bars with 1/2 cup chopped nuts.

43. PUMPKIN CHEESE CAKE BARS

Preheat oven to 350 degrees. ... and 2 teaspoons pumpkin pie spice until crumbly. Press ... mixer bowl, beat cheese until fluffy. Gradually beat in ... chill, cut in bars. Store in refrigerator. Makes 48 bars.

44. PUMPKIN BARS

Mix well, pumpkin, 4 eggs, sugar, oil. ... inch pan. Blend together, cream cheese, powdered sugar, butter and vanilla. Spread on bars when cooled.

45. PUMPKIN BARS

Heat oven to 350 degrees. ... oil, eggs and pumpkin. Beat 1 minute. Add ... Spread across cake. Cool in refrigerator. Cut into bars for serving.

46. PUMPKIN SPICE BARS

Heat oven to 350 degrees. ... sugar, oil and pumpkin. Stir in flour, soda, ... Cool. Frost with Cream Cheese Frosting. Beat until smooth. Spread on cooled bars. Refrigerate.

47. PUMPKIN CHEESECAKE HOMEMADE BARS

Combine flour and brown sugar ... Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and ... before cutting into squares.

48. PUMPKIN CHEESECAKE BARS

Combine flour, brown sugar and ... Cool slightly. Combine cheese, sugar and pumpkin, eggs, spices and vanilla. ... cool completely before cutting.

49. PUMPKIN SPICE BARS

1. Combine eggs, sugar, oil ... soda, cinnamon and pumpkin spice. 3. Combine all and ... 6. Frost with cream cheese frosting when cool. FROSTING: Mix ... confectioners' sugar until smooth.

50. PUMPKIN CHEESECAKE BARS

Combine cookie crumbs and butter; ... mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt ... and cut into bars. Refrigerate leftovers. Yield: 2 to 2-1/2 dozen.

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