Hamdi Saidani 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?
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Mix Wet Ingredients: Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy.
- Prepare Dry Ingredients: In a separate bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda.
- Combine Mixtures: Add the dry ingredients to the pumpkin mixture, mixing at low speed until thoroughly combined and smooth.
- 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.
- Cool Completely: Allow the bars to cool completely in the pan before frosting.
- 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.
- 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
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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Mix Wet Ingredients: Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy.
- Prepare Dry Ingredients: In a separate bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda.
- Combine Mixtures: Add the dry ingredients to the pumpkin mixture, mixing at low speed until thoroughly combined and smooth.
- 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.
- Cool Completely: Allow the bars to cool completely in the pan before frosting.
- 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.
- 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.
Paula Deen Pumpkin Bars
