Paula Deen Pumpkin Bars

Paula Deen’s Pumpkin Bars is made with eggs, granulated sugar, vegetable oil, pumpkin puree, all-purpose flour, baking powder, cinnamon, salt, baking soda, cream cheese, butter, confectioner’s sugar, and vanilla extract. This easy Pumpkin Bars recipe creates a delicious dessert that takes about 1 hour 15 minutes to prepare and can serve up to 16 people.

Ingredients Needed:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• (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
• (8 oz) package softened cream cheese
• 1/2 cup softened (or margarine) butter
• 2 cups sifted confectioner’s sugar
• 1 teaspoon vanilla extract

How To Make Pumpkin Bars?

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Mix Wet Ingredients: Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy.
3. Prepare Dry Ingredients: In a separate bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda.
4. Combine Mixtures: Add the dry ingredients to the pumpkin mixture, mixing at low speed until thoroughly combined and smooth.
5. Bake the Bars: Spread the batter into a greased 9×13-inch (23×33 cm) baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool Completely: Allow the bars to cool completely in the pan before frosting.
7. Prepare Frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner’s sugar and mix at low speed until incorporated. Stir in the vanilla and mix well.
8. Frost the Bars: Spread the frosting over the cooled pumpkin bars. Cut into squares to serve.

Recipe Tips:

• Use Room-Temperature Ingredients: Let eggs, cream cheese, and butter come to room temperature first. This makes everything blend smoothly for a creamy result.
• Sift the Dry Ingredients: Sift the flour, baking powder, and powdered sugar to keep the bars light and the frosting smooth.
• Don’t Overmix the Batter: Mix the batter just until the dry and wet ingredients are combined. Mixing too much can make the bars dense.
• Cool the Bars Before Frosting: Make sure the bars are fully cooled before you frost them, or the frosting will melt and turn messy.
• Chill for Clean Slices: After frosting, chill the bars for 10-15 minutes. This will help the frosting set and make it easier to cut neat slices.

How To Store Leftovers?

• Refrigerate: First, let the leftover Pumpkin Bars cool to room temperature. Then, place them in an airtight container and store in the refrigerator for up to 5 days.
• Freeze: Let the Pumpkin Bars cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months

Nutrition Facts

Serving Size: one bar

• Calories: 327
• Sugar: 29 g
• Sodium: 209.6 mg
• Fat: 18.1 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 40.2 g
• Fiber: 0.9 g
• Protein: 3 g
• Cholesterol: 53.7 mg

Try More Paula Deen Recipe:

• Paula Deen Buttermilk Pound Cake
• Paula Deen Pound Cake With Glaze
• Paula Deen Mama’s Pound Cake
• Paula Deen Chocolate Pound Cake

Paula Deen Pumpkin Bars

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: P Pumpkin Bars

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 30 minutesTotal time:1 hour 15 minutesServings:16 servingsCalories:327 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Pumpkin Bars is made with eggs, granulated sugar, vegetable oil, pumpkin puree, all-purpose flour, baking powder, cinnamon, salt, baking soda, cream cheese, butter, confectioner’s sugar, and vanilla extract. This easy Pumpkin Bars recipe creates a delicious dessert that takes about 1 hour 15 minutes to prepare and can serve up to 16 people.

Ingredients

• 4 eggs
  
• 1 2/3 cups granulated sugar
  
• 1 cup vegetable oil
  
• (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
  
• (8 oz) package softened cream cheese
  
• 1/2 cup softened (or margarine) butter
  
• 2 cups sifted confectioner’s sugar
  
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C).
   
2. Mix Wet Ingredients: Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy.
   
3. Prepare Dry Ingredients: In a separate bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda.
   
4. Combine Mixtures: Add the dry ingredients to the pumpkin mixture, mixing at low speed until thoroughly combined and smooth.
   
5. Bake the Bars: Spread the batter into a greased 9×13-inch (23×33 cm) baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
   
6. Cool Completely: Allow the bars to cool completely in the pan before frosting.
   
7. Prepare Frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner’s sugar and mix at low speed until incorporated. Stir in the vanilla and mix well.
   
8. Frost the Bars: Spread the frosting over the cooled pumpkin bars. Cut into squares to serve.

Notes

• Use Room-Temperature Ingredients: Let eggs, cream cheese, and butter come to room temperature first. This makes everything blend smoothly for a creamy result.
• Sift the Dry Ingredients: Sift the flour, baking powder, and powdered sugar to keep the bars light and the frosting smooth.
• Don’t Overmix the Batter: Mix the batter just until the dry and wet ingredients are combined. Mixing too much can make the bars dense.
• Cool the Bars Before Frosting: Make sure the bars are fully cooled before you frost them, or the frosting will melt and turn messy.
• Chill for Clean Slices: After frosting, chill the bars for 10-15 minutes. This will help the frosting set and make it easier to cut neat slices.

Keywords:Paula Deen Pumpkin Bars