Sandra This Paula Deen Pumpkin Bars Recipe is a moist and spiced recipe, which is made with pumpkin puree and a rich cream cheese frosting. It’s the perfect fall treat, ready in about 1 hour and 15 minutes.
Paula Deen Pumpkin Bars Recipe Ingredients
For the Cake:
- 1 (15 ounce) can pumpkin puree
- 1 ⅔ cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Frosting:
- ½ cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
How To Make Paula Deen Pumpkin Bars
- Preheat and Mix Wet Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, use an electric mixer to beat together the pumpkin puree, sugar, vegetable oil, and eggs until well combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, sift or whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Make the Batter: Gradually add the dry ingredients to the wet pumpkin mixture, stirring until everything is thoroughly combined. Do not overmix.
- Bake the Cake: Spread the batter evenly into an ungreased 10×15-inch jelly roll pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or the cake springs back when gently pressed.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Make the Cream Cheese Frosting: While the cake cools, beat the softened butter and softened cream cheese together until smooth. Stir in the vanilla extract. Gradually add the sifted confectioners’ sugar, beating until the frosting is smooth and creamy.
- Frost and Serve: Once the cake is completely cool, spread the frosting evenly over the top. Cut into 24 squares and serve.
Recipe Tips
- How do I know when the bars are done? The bars are ready when the cake springs back after being gently pressed with a fingertip. A toothpick inserted into the center should also come out clean.
- Can I use pumpkin pie spice? Yes, for a more complex flavor, you can substitute the 2 teaspoons of cinnamon with 2-3 teaspoons of pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves.
- Why is my frosting runny? Runny frosting is usually caused by the butter or cream cheese being too warm and soft. If this happens, you can place the frosting bowl in the refrigerator for 15-20 minutes to help it firm up before spreading.
- Can I add nuts? Absolutely. Chopped pecans or walnuts would be a delicious addition. You can either fold about a cup into the batter or sprinkle them over the frosting.
What To Serve With Pumpkin Bars
These spiced bars are a perfect fall treat on their own, but they are also delicious with:
- A hot cup of coffee or a chai latte
- A cold glass of milk
- A dollop of whipped cream for extra decadence
How To Store Pumpkin Bars
- Refrigerate: Because of the cream cheese frosting, these bars must be stored in the refrigerator. Place them in an airtight container or cover the pan tightly with plastic wrap. They will stay fresh for up to 5 days.
- Freeze: You can freeze the frosted or unfrosted bars. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag. They will keep for up to 3 months. Thaw in the refrigerator.
Pumpkin Bars Nutrition Facts
- Serving Size: 1 bar (1/24 of recipe)
- Calories: ~280 kcal
- Protein: 3g
- Carbohydrates: 35g
- Fat: 15g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do these bars need to be refrigerated?
Yes. Any dessert with a cream cheese frosting should be kept in the refrigerator for food safety.
Can I use a different size pan?
Yes, you can use a 9×13-inch pan, but the bars will be thicker, and you will need to increase the baking time to 35-40 minutes.
What’s the difference between pumpkin puree and pumpkin pie filling?
This recipe calls for 100% pure pumpkin puree, which is just cooked, pureed pumpkin. Pumpkin pie filling comes pre-sweetened and spiced, and it should not be used in this recipe as it will make the bars overly sweet and alter the flavor.
Paula Deen Pumpkin Bars Recipe
Description
A perfectly moist and spiced pumpkin sheet cake baked in a jelly roll pan and topped with a rich, tangy cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Beat together pumpkin puree, sugar, oil, and eggs.
- In a separate bowl, whisk together all dry cake ingredients.
- Combine the wet and dry ingredients and stir until just mixed.
- Spread batter into an ungreased 10×15-inch jelly roll pan.
- Bake for 25-30 minutes, until the cake springs back when touched. Let cool completely.
- Beat butter and cream cheese until smooth. Mix in vanilla and powdered sugar to make the frosting.
- Spread frosting over the cooled cake and cut into squares.
Notes
- Ensure you are using 100% pure pumpkin puree, not pre-spiced pumpkin pie filling.
- Do not grease the pan; this helps the cake rise evenly up the sides.
- The cake must be completely cool before you add the frosting, otherwise the frosting will melt.
- For the smoothest frosting, make sure your butter and cream cheese are fully softened to room temperature.
