Paula Deen Pumpkin Bars Recipe

Introduction

These Paula Deen Pumpkin Bars are a delightful treat perfect for the fall season or any time you crave a moist, flavorful dessert. With a tender pumpkin base and creamy cream cheese frosting, they’re easy to make and sure to impress.

Ingredients

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin
• 2 cups sifted all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 (8 oz) package softened cream cheese
• 1/2 cup softened butter or margarine
• 2 cups sifted confectioner’s sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Using an electric mixer at medium speed, combine the eggs, granulated sugar, vegetable oil, and pumpkin until the mixture is light and fluffy.
3. Step 3: In a separate bowl, stir together the sifted flour, baking powder, ground cinnamon, salt, and baking soda.
4. Step 4: Add the dry ingredients to the pumpkin mixture and mix at low speed until the batter is smooth and fully combined.
5. Step 5: Grease a 9×13-inch (23×33 cm) baking pan and spread the batter evenly into the pan.
6. Step 6: Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the bars to cool completely in the pan before frosting.
8. Step 8: Prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually add the sifted confectioner’s sugar and mix on low speed until incorporated. Stir in the vanilla extract and mix well.
9. Step 9: Spread the frosting evenly over the cooled pumpkin bars. Cut into squares and serve.

Tips & Variations

• For extra flavor, add a teaspoon of nutmeg or pumpkin pie spice to the dry ingredients.
• Use softened cream cheese and butter to ensure your frosting is smooth and creamy.
• Try adding chopped nuts or raisins to the batter for added texture.

Storage

Store the frosted pumpkin bars in an airtight container in the refrigerator. They will keep well for up to 4 days. For longer storage, freeze the unfrosted bars wrapped tightly in plastic wrap, then thaw and frost when ready to serve. Reheat refrigerated bars gently to soften, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh cooked and pureed pumpkin, but be sure it is well drained and measured accurately to match the 15-ounce can.

What is the best way to get a clean cut on frosted bars?

Chill the bars before cutting and use a sharp knife. Wiping the knife clean between cuts helps keep slices neat.

Paula Deen Pumpkin Bars Recipe

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★★★★★

4.8 from 138 reviews

These Paula Deen Pumpkin Bars are moist, tender, and packed with warm fall flavors. Topped with a luscious cream cheese frosting, they’re the perfect seasonal treat for any pumpkin lover. Easy to make with simple ingredients, these bars bring a delightful balance of spice and sweetness that’s ideal for dessert or a special snack.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 to 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Bars

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin puree
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

For the Cream Cheese Frosting

• 1 (8 oz) package softened cream cheese
• 1/2 cup softened butter or margarine
• 2 cups sifted confectioner’s sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the pumpkin bars evenly.
2. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer set to medium speed to combine the eggs, granulated sugar, vegetable oil, and pumpkin puree. Beat until the mixture is light and fluffy, which helps create a moist texture.
3. Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda. This allows the dry ingredients to combine evenly and keeps the batter smooth.
4. Combine Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture while mixing at low speed. Mix just until everything is thoroughly combined and smooth to avoid overmixing.
5. Bake the Bars: Pour and spread the batter evenly into a greased 9×13-inch (23×33 cm) baking pan. Place in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Completely: Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Cooling is important before frosting to prevent the frosting from melting.
7. Prepare Frosting: In a medium bowl, use an electric mixer to blend the softened cream cheese and softened butter until smooth. Slowly add the sifted confectioner’s sugar and mix on low speed until incorporated. Stir in the vanilla extract and mix until well combined and creamy.
8. Frost the Bars: Spread the cream cheese frosting evenly over the completely cooled pumpkin bars using a spatula. Once frosted, cut into squares and serve.

Notes

• Ensure the pumpkin puree is pure and not pumpkin pie filling for best results.
• Sift the confectioner’s sugar to avoid lumps in the frosting.
• Let the bars cool completely before frosting to prevent melting and sliding.
• This recipe can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• You can substitute butter with margarine in the frosting if desired, but butter contributes better flavor.

Keywords: pumpkin bars, cream cheese frosting, fall dessert, Paula Deen recipe, pumpkin dessert