Pumpkin Bars
User Reviews
4.3
Pumpkin Bars
Description
This recipe mixes eggs, granulated sugar, vegetable oil, and canned pumpkin puree with a dry blend of all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to form a smooth batter. Baking in a 9x13-inch pan produces thicker, cake-like bars, while a larger jelly roll pan creates thinner bars with a slightly shorter baking time.
After baking and cooling completely, the bars are topped with a creamy frosting made by whipping together softened cream cheese, unsalted butter, powdered sugar, and vanilla extract. Milk or cream can be added to thin the frosting to desired spreadability.
These pumpkin bars offer a moist texture with warm spice notes, ideal as a fall dessert or sweet snack. They provide a sweet, tangy frosting complementing the spiced pumpkin base.
The recipe is adapted from Paula Deen’s original and suggests checking doneness with a toothpick test for best results.
Ingredients
Bars:
- 4 egg
- 1 2/3 /3 cups granulated sugar
- 1 cup vegetable oil
- 1 (15 ounce) pumpkin puree canned
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
Frosting:
- 1 (8 ounce) cream cheese softened
- 1/2 /2 cup butter softened, unsalted
- 3 3/4 /4 cups powdered sugar
- 1 teaspoon vanilla extract
- (optional) milk or cream to thin frosting
Instructions
- Preheat the oven to 350 degrees and grease or line your pan with parchment paper. For a thick cake-like bar use a 9x13-inch baking dish. For a thinner bar use a jelly roll pan (12x17 or 15x10).
- In a large bowl, using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the wet ingredients and mix at low speed until thoroughly combined and the pumpkin mixture is smooth.
- For a 9x13 baking dish: Pour batter into baking pan and bake for 35-40 minutes. Test the center with a toothpick to check for doneness. For a jelly roll pan (my preferred method): Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.
- Let cool completely before frosting.
- To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Add a little milk or cream to make it to your desired consistency. Beat until fluffy. Spread on cooled pumpkin bars and cut into squares or cut bars first and frost individually. Store leftovers in an airtight container in the fridge.
Notes
- Use a 9x13-inch pan for thicker bars or a jelly roll pan for thinner bars with shorter baking time.
- Test bars for doneness with a toothpick to ensure proper baking without overcooking.
- Add milk or cream to frosting if you prefer a thinner consistency for easier spreading.
User Reviews
Overall Rating
4.3
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