Ella Walter
Pumpkin desserts are a fall favorite and can be made in a 13x9 pan. Pumpkin bars, brownies, tiramisu, and cakes are some popular desserts that can be made in a 13x9 pan. Pumpkin bars, in particular, are a crowd-pleaser and can be made with a simple combination of boxed spice cake mix and canned pumpkin. For those who enjoy the classic pumpkin pie, there's an option to make pumpkin pie bars in a 13x9 pan, eliminating the fuss of dealing with pie crust. Pumpkin cheesecake bars are another easy-to-make dessert that can be served in this pan size.
| Characteristics | Values |
|---|---|
| Dessert type | Bars, brownies, tiramisu, cakes, pies, ice cream, cheesecake, squares, cobbler, crisps |
| Ingredients | Pumpkin, cream cheese, chocolate, walnuts, marshmallows, pecans, dark chocolate, eggs, salt, sugar, butter, flour, cinnamon, baking soda, baking powder, vanilla extract, confectioners' sugar, milk, coffee, rum, lemon, peanut butter, popcorn, apples, pears, candied fruit, whipped cream |
| Recipe creator quotes | "My family prefers this to traditional pumpkin pie", "This frozen pumpkin ice cream dessert can be prepared and frozen weeks in advance", "I’ve found it has more mass appeal than traditional pumpkin pie", "I’ve never quite gotten the hang of making a good pie crust", "The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks", "Lovers of butterscotch and fudge will agree—this award-winning recipe is a match made in heaven", "This unique cobbler combo features rows of delightfully homey biscuits baked over a rich pumpkin pie filling", "What's easier than a two-ingredient cake?", "These are the best pumpkin bars I have ever made or tried", "An easy, excellent dessert for a crowd", "Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!", "A delicious cross between a pie and a cake", "This pumpkin dessert is in a league all its own", "This rich and buttery pumpkin cake is so delicious, it might just replace pumpkin pie on your Thanksgiving table this year", "Super easy to make and very yummy!", "If you love pumpkin cheesecake but you don't love the hassle of baking one, this pumpkin cheesecake bars recipe is what you need", "Coffee cake + pumpkin = a match made in heaven", "One of our all-time favorite flavor pairings", "These rich, not-too-sweet bars are a unique take on classic pumpkin treats", "With just 10 minutes of prep time, this crispy-on-the-top, creamy-on-the-bottom dessert couldn't be easier to assemble", "This will be the fall recipe I pass down to my kids for sure!", "Chocolate and pumpkin pair up to make a family-favorite fall dessert", "These pumpkin brownies are fantastic for parties and picnics", "This recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad", "I’ve tried it with my family and they've all enjoyed it", "Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie", "It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust", "Try it with whipped cream, ice cream, or all by its yummy self", "This is the pumpkin walnut recipe to end all recipes", "I always make this treat for Thanksgiving", "A friend gave me the recipe, and I’ve since shared it with many others", "This chewy peanut butter popcorn recipe [...] can be pressed into a pan to form bars, or shaped into balls", "The tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day", "A lattice top serves as a charming frame for this special holiday dessert", "The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars", "This is my take on my mother's recipe for chocolate chunk bars", "Our family is scattered across the country now; making these reminds me of home", "If you don't have a pastry cutter, you can use two sharp knives or a potato masher", "My mom makes this with semisweet chocolate chunks", "Instead of using coffee and rum, I let cinnamon shine in this tiramisu", "It's best if eaten within two days—if it even lasts that long!", "This deep-dish apple pie is a winner!", "The crust is so flaky and the filling is sure to please everyone", "Here's a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries", "If you're looking for the perfect fall treat, your search ends with these pumpkin bars", "Indulgent cream cheese frosting perfectly complements a moist spiced pumpkin cake", "Everything I wanted in a pumpkin bar recipe", "Super good!!", "There are only two of us so I halved the recipe and baked it in an 11x7 pan", "I also subbed half of the cinnamon for pumpkin pie spice", "My favorite part is the icing because it has more butter than cream cheese", "Wow! These are fantastic!", "Now, I really loved the trusting. Just the right amount for a 9x13", "The cake is so moist and the cinnamon is just right", "Will definitely make these again", "I just made these today, and my family absolutely loves them", "Also, while they bake, your house will smell like pumpkin pie", "The only changes I made was I spread the frosting while they were still warm and it melted over the bars, which made them even better and provided a great texture and "gooeyness" to the bars" |
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What You'll Learn
Pumpkin pie bars
Ingredients:
- Pumpkin pie mix or 100% pumpkin puree
- Eggs
- Salt
- Pumpkin pie spice
- Sugar
- Evaporated milk or sweetened condensed milk
- Flour
- Powdered sugar
- Softened butter
- Whipped cream (optional)
- Cinnamon (optional)
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, add the flour, powdered sugar, salt, and softened butter to make the shortbread crust. You can also add a teaspoon of fresh ginger to the mixture if you like.
- Press the crust into the prepared 13x9 baking dish in an even layer and set it aside.
- In another large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and sugar. Whisk or beat together.
- Add evaporated milk or sweetened condensed milk and stir until well combined. You can also use heavy cream instead of canned milk.
- Pour the mixture over the crust in the prepared pan and bake at 425 F degrees for 15 minutes.
- Leave the pan in the oven and reduce the oven temperature to 350°F. Continue baking for another 50-55 minutes, until the filling is set.
- Remove the pan from the oven and cool completely on a wire rack.
- Cover and refrigerate for at least 2 hours before cutting into bars. You can also make these bars ahead of time and refrigerate them until ready to serve, up to 3 days.
- Slice the bars and serve with whipped cream and a light dusting of cinnamon if desired.
These pumpkin pie bars are a perfect fall dessert and can be served cold, at room temperature, or slightly warmed. They can also be frozen for 1-2 months if wrapped tightly and stored in a freezer-safe bag.
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Pumpkin brownies
To make pumpkin brownies, preheat your oven to 350°F. Line a 13x9-inch baking pan with parchment paper, letting the ends extend up the sides, and grease the paper. In a large bowl, whisk together the sugar, all-purpose flour, baking cocoa, salt, and baking soda. In a separate bowl, whisk together the canola oil, eggs, and vanilla extract. Stir the wet ingredients into the dry ingredients until just moistened.
For the pumpkin batter, combine sugar, flour, salt, pumpkin pie spice, and baking soda in a large bowl. In a small bowl, whisk pumpkin and eggs, and stir into the dry ingredients. Spread half of the cocoa mixture into the pan, followed by half of the pumpkin mixture, gently spreading it to cover most of the cocoa layer.
These brownies pair excellently with after-dinner drinks like port or whiskey. For a complementary beverage, try a creamy milk stout or a porter with coffee and caramel notes, or opt for a seasonal pumpkin ale or cider.
For a unique twist, consider swapping out the pecans for dark chocolate chunks to add a sweet touch to your pumpkin brownies!
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Pumpkin tiramisu
Ingredients:
- Pumpkin puree
- Heavy cream
- Mascarpone
- Brown sugar
- Ginger
- Cinnamon
- Salt
- Nutmeg
- Granulated sugar
- Brewed coffee
- Ladyfingers
- Shaved chocolate
- Candied ginger
Method:
- In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg, and 1/2 cup of the granulated sugar.
- Add the mascarpone and heavy cream to the mix and use a hand-held mixer or stand mixer with the whisk attachment to beat until you have a smooth consistency that is thick and fluffy.
- In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved.
- Dunk one ladyfinger at a time in the coffee very quickly. Arrange the soaked ladyfingers in a single layer in a 9x13 baking dish or pan.
- Spread 1 cup of the pumpkin mousse on top. Repeat the layering five more times, ending with a layer of the pumpkin mousse.
- Cover and refrigerate the tiramisu overnight.
- Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger, and serve.
Tips:
- Tiramisu is perfect for entertaining as it easily feeds a crowd and its flavour improves when it sits, so it's ideal for making ahead and enjoying as leftovers.
- If you want to remove alcohol from a tiramisu recipe, simply leave it out and instead increase the amount of coffee you use for dipping.
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Pumpkin cheesecake bars
Ingredients:
- Graham crackers or chocolate creme-filled cookies (like Oreos)
- Butter
- Cream cheese
- Sugar
- Pumpkin puree (canned)
- Eggs
- Vanilla extract
- Cinnamon
- Ginger
- Allspice
- Salt
- Flour
Instructions:
First, make the crust. If using graham crackers, pulse them in a blender or food processor until they become fine crumbs. Combine the crumbs with melted butter and press the mixture into a 13x9-inch baking pan lined with parchment paper. You can use a chocolate cookie crust by blending crushed chocolate creme-filled cookies with butter and pressing the mixture into the pan. No need to pre-bake the crust.
Next, prepare the filling. In a mixing bowl, beat the cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract, cinnamon, ginger, allspice, salt, and a bit of flour. Finally, mix in the pumpkin puree.
Spread the cheesecake filling evenly over the crust and bake at 325-350°F for 40-50 minutes. The cheesecake is done when the center wobbles slightly, and the edges are firmer and slightly puffy.
Allow the cheesecake to cool to room temperature, then chill it in the refrigerator for at least 6 hours or overnight. Finally, cut and serve these delicious pumpkin cheesecake bars!
Tips and Variations:
You can add a layer of chocolate ganache or swap the regular graham crackers with chocolate graham crackers for a chocolatey twist. For a gluten-free option, use a pie crust made with gluten-free flour. These pumpkin cheesecake bars are a perfect fall treat and will be a hit at any gathering. Enjoy!
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Pumpkin cake
Ingredients
- Canned pumpkin
- Sugar (granulated)
- Oil (canola or another neutral-flavored oil)
- Eggs
- Flour
- Cinnamon
- Baking soda
- Salt
- Pecans or walnuts (optional)
- Cream cheese
- Butter
- Confectioners' sugar
- Vanilla
Method
Preheat your oven to 350°. In a large bowl, beat the pumpkin, sugar, oil, and eggs until well blended. In another bowl, combine the flour, cinnamon, baking soda, and salt. Gradually beat the flour mixture into the pumpkin mixture until blended. If desired, stir in the pecans or walnuts.
Grease your 13x9-inch baking pan and pour in the batter, using a spatula or butter knife to evenly disperse it. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature in the pan on a wire rack.
For the frosting, beat the cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla, and beat until smooth. Frost the cake and serve.
Tips and Variations
- This cake can also be baked in two 9-inch round cake pans or one 12-inch skillet.
- To store, keep the cake in the refrigerator, covered, or in an airtight container.
- The unfrosted cake can be frozen for up to three months.
- You can top the cake with homemade whipped cream dusted with cinnamon instead of frosting.
- For a twist, add chocolate chips to the batter or a maple cinnamon glaze on top of the frosting.
Enjoy your pumpkin cake and happy fall baking!
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Frequently asked questions
Pumpkin desserts that can be made in a 13x9 pan include brownies, tiramisu, ice cream, and bars.
Pumpkin bars typically take 45 minutes to bake in a 13x9 pan.
You will need eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and salt.
Pumpkin desserts can be stored in the refrigerator for 3-5 days. They can also be frozen for up to 2 months.
