Recipe:  How to make Paul’s Pumpkin Bars

Pumpkin Bar Ingredients

Here’s what you need to add to your grocery list:

· For the Cake: Eggs, Pumpkin Puree, White Sugar, Vegetable Oil, Flour, Cinnamon, Baking Soda, Baking Powder and Salt
· For the Frosting: Butter, cream cheese, vanilla extract, and confectioners’ sugar

How to Make Pumpkin Bars

You’ll find the full, step-by-step recipe below—but here’s a brief overview of what you can expect when you make these decadent pumpkin bars with Cream Cheese Frosting:

1. Bake the Cake: In a bowl, whisk until the wet ingredients are well combined. Sift the dry ingredients together in a separate bowl, then stir the dry mixture into the wet mixture. Spread the batter in a jelly roll pan without grease. Bake in the preheated oven until the cake bounces back when pressed gently.
2. Make the Frosting: Whisk the butter and cream cheese together until smooth, then stir in the vanilla. Add the confectioners’ sugar, little by little, until the mixture is smooth.
3. Frost and Cut the Bars: Spread frosting evenly over cooled cake. Cut into 24 equal squares.

Can You Make Pumpkin Bars Ahead Of Time?

Yes! You can make these pumpkin bars ahead of time. They will keep for about three days in an airtight container in the fridge.

How to Store Pumpkin Bars?

Keep the pumpkin bars in an airtight container or wrap them in storage wrap or foil. Store in the fridge for three days.

Can You Freeze Pumpkin Bars?

Yes, but it’s best to refrigerate pumpkin bars after freezing. After baking, let the cake cool completely. Wrap it in a layer of storage wrap, then follow it with a layer of foil. Freeze up to three months. Thaw in the fridge overnight. Frost the thawed cake, then cut into squares to serve.