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As the leaves begin to change and the air turns crisp, nothing quite captures the essence of autumn like Paula Deen’s Pumpkin Bars. This delightful recipe brings together the rich, comforting flavors of pumpkin and spices, creating a treat that is both deliciously moist and incredibly irresistible. Whether you’re hosting a cozy gathering or simply indulging in a sweet escape, these pumpkin bars are sure to impress!
Why You’ll Love This Recipe
These pumpkin bars are a crowd-pleaser, featuring a perfect blend of seasonal spices and a creamy icing that makes each bite heavenly. They offer a unique twist on traditional pumpkin desserts, and the addition of chocolate morsels can elevate them to a whole new level of deliciousness. Plus, they’re easy to make and perfect for any occasion!
Kitchen Equipment You’ll Need
- Electric mixer
- Mixing bowls
- Sifter
- 13 by 10-inch baking pan
- Spatula
- Wire cooling rack
Ingredients
For the Pumpkin Bars
- 4 eggs
- 1 2⁄3 cups granulated sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
For the Icing
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter or margarine, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until the mixture is light and fluffy.
- In a separate bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda.
- Gradually add the dry ingredients to the pumpkin mixture, mixing at low speed until thoroughly combined and smooth.
- Spread the batter evenly into a greased 13 by 10-inch baking pan.
- Bake for 30 minutes, then allow to cool completely on a wire rack before frosting.
- For the icing, combine the cream cheese and butter in a medium bowl and mix until smooth.
- Add the confectioners’ sugar and mix at low speed until combined, then stir in the vanilla extract.
- Spread the icing over the cooled pumpkin bars and cut into squares.
Tips for Success
- Make sure all ingredients are at room temperature for smoother mixing.
- For a denser bar, consider reducing the baking powder and soda as suggested.
- Allow the bars to cool completely before frosting to ensure the icing sets properly.
Additional Tips and Variations
- For added texture, mix in a bag of semi-sweet chocolate morsels just before baking.
- Experiment with spices by adding a pinch of cloves or nutmeg for extra warmth.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Total Fat: 12g
- Carbohydrates: 32g
- Protein: 3g
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin that has been cooked and pureed, but ensure it has a similar consistency to canned pumpkin.
How should I store the pumpkin bars?
Store the bars in an airtight container in the refrigerator for up to five days. Allow them to come to room temperature before serving.
Can I freeze these pumpkin bars?
Yes, they freeze well! Just wrap them tightly and store in the freezer for up to two months. Thaw in the refrigerator before serving.
Conclusion
Paula Deen’s Pumpkin Bars are a must-try dessert that captures the spirit of fall in every bite. We invite you to give this recipe a try and share your experience with us—whether you stick to the classic version or add your own twist, we’re sure you’ll love these delightful pumpkin treats!
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