Pauls Pumpkin Bars Recipes

PUMPKIN BARS

Pumpkin Bars image

Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

4 large eggs, room temperature
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Steps:

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

PAUL'S PUMPKIN BARS

Paul's Pumpkin Bars image

I'm not sure where exactly this recipe came from, but it's been around for quite some time. My mother made this for us when we were kids. It's by far one of the best pumpkin bars I've ever had.

Provided by Karen Vandevander

Categories Desserts

Time 45m

Number Of Ingredients 18

Ingredients

INGREDIENTS
4 eggs
1 2/3 c white sugar
1 c vegetable oil
1 can(s) pumpkin puree (15 oz)
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 or 2 tsp ground cinnamon
1 tsp salt
ICING
1 pkg cream cheese (8 oz), softened
1 c butter, softened
2 tsp butter or vanilla extract
4 c confectioners' sugar, sifted
NOTES:
hint: if you like a more dense bar, more like a brownie, remove 1 egg and reduce the baking soda and powder by half.

Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan (can also use a 9x13 pan). Bake for 25 to 30 minutes in preheated oven. If using 9x13 pan bake for 30 minutes. Toothpick should come out clean. Cool before frosting
4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares

PUMPKIN BARS (PAULA DEEN)

Pumpkin Bars (Paula Deen) image

Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.

Provided by SharleneW

Categories Bar Cookie

Time 40m

Yield 48 small bars or 24 large bars

Number Of Ingredients 14

Ingredients

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
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 confectioners' sugar
1 teaspoon vanilla extract
ground cinnamon

Steps:

Preheat oven to 350°F.
In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
If desired, garnish with ground cinnamon.

PAUL'S PUMPKIN BARS

Paul's Pumpkin Bars image

These are very moist, and so far I haven't found anyone who doesn't love them!

Provided by Deb Martin

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 24

Number Of Ingredients 13

Ingredients

4 large eggs
1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g

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