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Instructions. Preheat the oven to 350°F (177°C) and grease a 10×15 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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Make frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
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Stir in the vanilla extract. Spread the batter in a greased or parchment-lined jelly roll pan (or see the notes below to use a 9 x 13-inch pan). Bake in a 350°F oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Mix together the cream cheese frosting.
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Add the flour mixture and mix just until blended. Press the dough into the pan. Bake for 25-30 minutes. Transfer to a cooling rack to cool. Meanwhile, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.
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Step 1: Prepare by preheating the oven to 350 F. And grease a 9×13 pan. Step 2: Make the Pumpkin Bar batter by mixing together the brown sugar, granulated sugar, and melted butter. Then the pumpkin puree, eggs, and vanilla extract. Lastly, stir in the salt, baking soda, cinnamon, and pumpkin pie spice.
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Pumpkin Dream Bars add a pumpkin twist to a classic favorite - 5 layer bars. Coconut, chocolate, nuts, and biscoff cookies are the layers.
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Cool slightly. Beat cream cheese and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients. Mix until smooth. Pour over partially cooled crust. Bake an additional 45-50 minutes or until center appears set. Cool completely on wire rack. Chill.
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Cool slightly. Beat cream cheese and sugar at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients; mix until smooth. Pour over partially cooled crust. Bake an additional 45 to 50 minutes or until center appears set. Cool completely on wire rack.
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Preheat oven to 350ºF. and spray a 9 x 13 inch baking dish with non-stick cooking spray; set aside. Combine the ingredients for the crust; in a medium mixing bowl. Use a large spoon to spread the crust into the bottom of the baking pan or press it evenly with your fingers.
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Turn the oven temperature up to 425 degrees. Make filling. Beat all filling ingredients together until smooth. Pour filling into crust and bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled.
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Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray, set aside. In a large bowl sift together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the egg whites.
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In a small bowl, mix together the melted butter and cookie crumbs. Pour into the baking dish and press crumb mixture into the bottom of the pan make an even layer. Place into the freezer to harden for at least 30 minutes. In a medium bowl, mix the pudding and milk together. Place into the refrigerator to set.
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In a separate mixing bowl, beat the cream cheese until light and fluffy. Add the remaining ingredients. Add in the powdered sugar, pumpkin purée, vanilla extract and pumpkin pie spice until well combined. Fold in the whipped cream. Then fold in 1 cup of the Cool Whip and reserve the remaining for the topping.
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Set aside for 10 minutes. Step. 2 Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth. Step. 3 Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves.
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These aren't a dream.DIRECTIONS 1. Make crust: Preheat oven to 350 degrees F. Grease a 9"-x-9" square baking pan.2. Crush Cheerios into fine crumbs inside a.
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Step 1 Make crust: Preheat oven to 350° and grease a 9"-x-9" square baking pan. Step 2 Add cereal to a large resealable plastic bag and use a rolling pin to crush the cereal into fine crumbs.
