Recipe: How to make Paul’s Pumpkin Bars
Recipe: These easy pumpkin bars are full of fall flavor with a moist texture and a decadent cream cheese frosting. So far, I haven’t found anyone who doesn’t love them!
If you’re looking for the perfect fall treat, your search ends with these pumpkin bars. Indulgent Cream Cheese Frosting perfectly complements a moist spiced pumpkin cake. What more could you ask for in a crowd-pleasing autumn dessert?
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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.
- 1 (15 ounce) can pumpkin puree
- 1 ⅔ cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
Preheat oven to 350°F (175°C).
Make Cake: Beat pumpkin, sugar, oil, and eggs with electric mixer in a medium bowl until well combined.
In a separate bowl, sift together all purpose flour, cinnamon, baking powder, baking soda and salt; Stir in pumpkin mixture until well combined. Spread the batter evenly in a 10×15-inch jelly roll pan without grease.
Bake in the preheated oven for 25 to 30 minutes until the cake bounces back when pressed lightly. Remove from oven and let cool.
While cake is cooling, make frosting: Whisk together butter and cream cheese until smooth; stir in vanilla. Add confectioners’ sugar one at a time, whisking until mixture is smooth.
Spread frosting evenly over cooled cake. Cut into 24 squares.