Paula Deen Pumpkin Bars

Paula Deen’s Pumpkin Bars are a delightful treat that captures the essence of fall. They are soft, moist, and filled with the rich flavors of pumpkin and spices. Perfect for gatherings or a cozy evening at home, these bars are sure to please everyone. They are easy to make and a great way to enjoy the seasonal taste of pumpkin.

How to Make Paula Deen Pumpkin Bars

Ingredients:

• 1 can (15 oz) of pumpkin puree
• 1 cup of sugar
• 1 cup of brown sugar
• 1 cup of vegetable oil
• 4 large eggs
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg
• 1/2 teaspoon of salt
• 1 teaspoon of vanilla extract
• 1 cup of chopped nuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 15×10 inch baking pan or line it with parchment paper.
3. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, and vegetable oil until well combined.
4. Add the eggs one at a time, mixing well after each addition.
5. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the pumpkin mixture. Stir until just combined.
7. Add the vanilla extract and nuts if you’re using them. Mix carefully.
8. Pour the batter into the prepared baking pan and spread it evenly.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the bars to cool in the pan before cutting them into squares.

How to Serve Paula Deen Pumpkin Bars

Paula Deen Pumpkin Bars are best served at room temperature. You can dust them with powdered sugar for an extra touch. They make a perfect dessert for family gatherings, potlucks, or just a sweet treat with coffee or tea.

How to Store Paula Deen Pumpkin Bars

Store your pumpkin bars in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. For longer storage, freeze the bars in a freezer-safe container for up to three months. Just thaw them in the fridge before serving.

Tips to Make Paula Deen Pumpkin Bars

• Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
• Measuring your ingredients accurately is key to getting the right texture.
• You can add chocolate chips or dried fruits for different flavors.
• Be careful not to overmix the batter to keep the bars light and fluffy.

Variation

You can easily modify this recipe by using different spices like ginger or cloves for a different flavor profile. Alternatively, try using whole wheat flour for a healthier option. Adding cream cheese frosting on top can also elevate the dessert for special occasions.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Roast and puree the pumpkin before using it in the recipe.

Q: Are these bars gluten-free?
A: No, this recipe uses all-purpose flour. You can substitute with a gluten-free flour blend if needed.

Q: Can I cut the sugar in this recipe?
A: Yes, you can reduce the sugar slightly, but this may affect the texture and moisture of the bars.

Paula Deen Pumpkin Bars

These delightful pumpkin bars, inspired by Paula Deen, are moist, perfectly spiced, and topped with a luscious cream cheese frosting, making them an ideal treat for any fall gathering or sweet craving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 24 bars

Course: Dessert, Snack

Cuisine: American, Seasonal

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Bars

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 can pumpkin puree 15-ounce

Cream Cheese Frosting

• 1 package cream cheese 8-ounce, softened
• 1/2 cup unsalted butter 1 stick, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar sifted

Equipment

• Large mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• 9x13 inch baking pan
• Spatula
• Wire rack

Method

 

Bars

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the granulated sugar, vegetable oil, eggs, and pumpkin puree, mixing until well blended.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
5. Pour the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from oven and let the bars cool completely on a wire rack before frosting.

Cream Cheese Frosting

1. In a large bowl with an electric mixer, beat the softened cream cheese and butter until smooth and creamy.
2. Add the vanilla extract and mix well.
3. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed and beat until light and fluffy.
4. Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top.

Notes

Ensure the pumpkin bars are completely cool before frosting, otherwise the frosting will melt. For an extra touch, sprinkle a little cinnamon or chopped pecans over the frosted bars.