Paula Deen's Pumpkin Bars

Transform your kitchen into an autumn wonderland with these delectable Pumpkin Bars, a recipe that captures the essence of fall in every single bite.

Imagine a dessert that combines the warm, comforting spices of pumpkin pie with the convenience of a grab-and-go bar. These Paula Deen's Pumpkin Bars offer a perfect balance of moist cake and creamy frosting that will have everyone asking for seconds.

Perfect for holiday gatherings, autumn potlucks, or simply satisfying your seasonal sweet tooth, these bars are a true celebration of fall flavors.

Paula Deen's Pumpkin Bars: A Seasonal Baking Masterpiece

This isn't just another dessert recipe – it's a culinary journey that transforms simple ingredients into a spectacular fall treat. Every bite tells a story of comfort, warmth, and pure deliciousness.

Prepare to elevate your baking skills with a recipe that's both nostalgic and irresistible.

Serving Suggestions:

Your Paula Deen's Pumpkin Bars shine when paired with:

• Vanilla ice cream
• Hot coffee
• Whipped cream
• Caramel drizzle
• Chopped pecans

Pro Tips for Perfect Paula Deen's Pumpkin Bars:

Pumpkin Perfection: Use fresh, high-quality canned pumpkin puree for the best flavor.

Mixing Mastery: Beat ingredients thoroughly to ensure a smooth, consistent batter.

Baking Wisdom: Check doneness with a toothpick – it should come out clean.

Frosting Technique: Allow bars to cool completely before applying cream cheese icing.

Storage Savvy: Refrigerate for a firmer texture and longer shelf life.

Paula Deen's Pumpkin Bars Recipe Details:

• Preparation time: 15 minutes
• Baking time: 25-30 minutes
• Cooling time: 1 hour
• Total time: Approximately 2 hours
• Servings: 24 bars
• Equipment: 10x15 inch baking pan, mixing bowls, electric mixer

These Pumpkin Bars represent more than just a dessert – they're a warm hug on a crisp autumn day.

Ingredients:

For the Pumpkin Bars:

• 4 eggs
• 1 ⅔ cups granulated sugar
• 1 cup vegetable oil
• 15 oz can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

For the Cream Cheese Icing:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Carefully grease and flour a 10x15 inch baking pan, ensuring complete coverage to prevent sticking.
2. In a large mixing bowl, combine eggs, granulated sugar, vegetable oil, and pumpkin puree. Use an electric mixer to beat these ingredients until they become smooth and well integrated.
3. In a separate bowl, whisk together the dry ingredients: flour, baking powder, ground cinnamon, salt, and baking soda. This ensures even distribution of the leavening agents and spices.
4. Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix the batter.
5. Pour the batter into the prepared baking pan. Use a spatula to spread the mixture evenly, ensuring a consistent thickness across the pan.
6. Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center – it should come out clean with just a few moist crumbs.

Cream Cheese Icing Magic:

1. While the bars cool, prepare the cream cheese icing. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar and vanilla extract. Continue beating until the icing becomes light and fluffy.
3. Once the pumpkin bars have cooled completely, spread the cream cheese icing evenly over the top.

Storage Solutions:

• Cover and refrigerate for up to 5 days
• Best served slightly chilled or at room temperature
• Can be frozen for up to a month
• Separate layers with parchment paper when storing
• Allow to sit at room temperature for 15 minutes before serving if refrigerated

Whether you're celebrating a special occasion or simply indulging in a seasonal treat, these Paula Deen's Pumpkin Bars are guaranteed to bring joy and warmth to your table.

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