Can you make pumpkin bars without using baking powder?!
Can you make pumpkin bars without using baking powder?
Answers:
Makes 24
2 cups (spooned and leveled) all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 (12 ounces) semisweet chocolate chips
Directions
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
If the bars are suppose to rise you have to use baking powder!
Here is a recipe you can use if you have cake mix on hand, but no baking powder. I
f you don't have a spice cake mix on hand, use yellow, white, or butter recipe gold cake mix and add 1 1/2 tsp pumpkin pie spice to the mix. Here are some other combinations of spices you can use:
1) 1/2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg
2) 1/2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ginger
3) 1 tsp cinnamon, 1/2 tsp allspice
4) 1 tsp cinnamon, 1/2 tsp nutmeg
Pumpkin Spice Bars
1 package (18.25 ounces) plain spice cake mix
4 tablespoons butter, melted
1 large egg
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) pumpkin
2 large eggs
1 cup chopped pecans or walnuts for topping
Place a rack in the center of the oven, and preheat the oven to 350 degrees. Grease a jelly-roll or half sheet pan about 18- by 13- inches and 1-inch deep. Place the cake mix, melted butter, and eggs in a large bowl and blend with a wooden spoon until they just come together. The mixture will be dry. Press this mixture over the bottom of the pan. Set the pan aside.
Place the soft cream cheese in a mixing bowl and blend on low until softened, 30 seconds. Add the sweetened condensed milk, pumpkin, and eggs. Blend until the mixture is smooth. Pour this over the crust, and top with pecans. Place the pan in the oven. Bake until the filling has set, 30 to 35 minutes. Cool 1 hour in the pan, then cut into bars.
Makes 2 dozen
Add a pinch of cinnamon or pumpkin pie spice to the cream cheese mixture. Make sure the cream cheese is soft before you begin.