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Paula Deen Pumpkin Bars - recipe card

Paula Deen Pumpkin Bars

  • Author: Anabelle Mclean
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Description

Dense, moist pumpkin bars with warm fall spices and a silky cream cheese frosting. The crumb is tender and cake-like, while the tangy frosting balances the sweet, earthy pumpkin flavor for a classic Southern dessert.

Ingredients

Scale
  • For the Pumpkin Bars:
  • 1 cup all-purpose flour (125g), spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg, freshly grated if possible
  • 1/4 tsp ground cloves
  • 1 cup canned pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • For the Cream Cheese Frosting:
  • 4 oz full-fat cream cheese, softened to room temperature
  • 3 tbsp unsalted butter, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1/2 tsp pure vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Preheat the oven to 350°F / 177°C. Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides so the bars can be lifted out easily after baking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. This ensures the leaveners and spices are distributed throughout the batter, preventing uneven rising and pockets of spice.
  3. In a large bowl, whisk the pumpkin puree, granulated sugar, and vegetable oil together until the mixture looks glossy and the sugar is mostly dissolved, about 1 minute of vigorous whisking.
  4. Crack the eggs into the pumpkin mixture one at a time, whisking thoroughly after each addition until fully incorporated. Add the vanilla extract and whisk to combine. The mixture should look smooth and homogenous.
  5. Add the dry ingredients to the wet ingredients all at once. Fold gently with a rubber spatula using broad, sweeping strokes, just until the last streak of flour disappears. Overmixing will develop the gluten and make the bars tough instead of tender.
  6. Pour the batter into the prepared pan and use the spatula to spread it into an even layer, pushing it gently into the corners. Tap the pan firmly on the counter twice to release any large air bubbles trapped in the batter.
  7. Bake on the center rack for 22 to 25 minutes, until the top looks set and dry, the edges begin to pull away slightly from the sides of the pan, and a toothpick inserted in the center comes out with just a few moist crumbs attached.
  8. Transfer the pan to a wire rack and let the bars cool completely in the pan, at least 45 minutes. Do not frost the bars while warm or the cream cheese frosting will melt and slide off.
  9. While the bars cool, make the frosting. In a medium bowl with a hand mixer or by hand with a sturdy whisk, beat the softened cream cheese and butter together until completely smooth and free of lumps, about 1 minute.
  10. Add the sifted powdered sugar, vanilla extract, and fine sea salt. Beat on low speed until the sugar is incorporated, then increase to medium speed and beat for 1 to 2 minutes until the frosting is light, creamy, and spreadable.
  11. Using the parchment overhang, lift the cooled pumpkin slab out of the pan and place it on a cutting board. Spread the cream cheese frosting over the top in an even layer with an offset spatula, leaving a thin border at the edges if desired.
  12. Refrigerate the frosted bars for 15 minutes to set the frosting. Slice into 4 large bars or 9 smaller squares. Wipe the knife clean between cuts for neat edges.

Notes

Store bars in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting must be refrigerated. For longer storage, freeze unfrosted bars wrapped tightly in plastic wrap and then foil for up to 2 months; thaw overnight in the refrigerator and frost before serving. To serve, let refrigerated bars sit at room temperature for 10 minutes. Reheat unfrosted bars in a 300°F / 150°C oven for 5 minutes if a warm dessert is desired.

Nutrition

  • Calories: 641
  • Sugar: 55g
  • Sodium: 397mg
  • Unsaturated Fat: 10g
  • Carbohydrates: 75g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 118mg

Keywords: Paula Deen pumpkin bars, pumpkin bars recipe, cream cheese pumpkin bars, Southern pumpkin dessert, easy pumpkin bars, fall baking, pumpkin spice bars, Thanksgiving dessert, sheet pan dessert, pumpkin sheet cake

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Find it online: https://bellesbestbites.com/paula-deen-pumpkin-bars/