Paula Deen’s Pumpkin Bars are one of those recipes that my family has made for years. I am not sure where I first saw the recipe.
I think one of my sister’s first told me about it, but I don’t remember for sure. I know my sisters and I have all made this recipe for years.
One of us might have seen it years ago in the early days of her show. But it might have also come from one of her early cookbooks, because I have several of those as well.
No matter where I first got this, it has become one of our go to pumpkin recipes each fall.
This recipe is obviously not original to me. This is a Paula Deen recipe, but it is so good that I knew I had to share it with you.
This is one of those recipes that my family asks for over and over again. My daughter, who has a birthday in November, has requested this for her birthday cake many times.
My favorite way to make this is as bars in a jelly roll type of pan. But we have also made it in a 9×13 pan and as muffins. The recipe works well both of those ways. You just need to adjust the cooking time.
To Make this Recipe You’Il Need the following ingredients:
Makes 24-48 Bars
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
1 (8 ounce) package cream cheese, softened
1⁄2 cup butter or 1⁄2 cup margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Preheat the oven to 350°F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 by 10-inch baking pan.
Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.
To make the icing: 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.
Spread on cooled pumpkin bars.
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