Pumpkin Bars Paula Deen Recipes

PUMPKIN BARS

Steps:

• 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 9×13 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 confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.

PAULA DEEN'S PUMPKIN BARS

Steps:

• Preheat the oven to 350 degrees F. In a mixing bowl combine the eggs, sugar, oil and pumpkin and mix until light and fluffy. This will take 2-3 minutes. In a separate bowl combing the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix until combined and the batter is smooth. Spread the batter into a greased jelly roll style pan or cookie sheet with sides. Bake for 23-25 minutes (30 -35 minutes if using a 9x13 pan) While cake is baking make the frosting. In a bowl beat together cream cheese and butter. Add vanilla. Slowly add powdered sugar and beat for several minutes or until frosting is combined and smooth and desired texture is reached Let cake cool completely before frosting. Frost and serve.

PUMPKIN BARS(PAULA DEEN)

Steps:

• 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.

PUMPKIN BARS (PAULA DEEN)

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.

PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350.
• To make the cake: Combine all of the ingredients and mix well.
• Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
• Prepare filling.
• To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
• Add the eggs, vanilla, and butter, and beat together.
• Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
• Make sure not to over bake as the center should be a little gooey.
• Serve with fresh whipped cream or cinnamon-flavored ice cream.

PAULA DEEN'S PUMPKIN BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish and set aside.
• In bowl of stand mixer, or using electric mixer with mixing bowl, beat eggs, sugar, oil and pumpkin until smooth and creamy.
• In a separate large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt and cinnamon.
• Add the dry ingredients to the pumpkin mixture. Mix at low speed until combined.
• Spread batter into prepared baking dish.
• Bake in 350°F oven for 30 minutes. Test the centre using a toothpick to ensure the bars are completely cooked in the middle. They might need an extra 5 minutes of baking.
• Cool bars completely before frosting.
• To make the cream cheese icing: beat butter and cream cheese together until smooth.
• Gradually add in the powdered sugar and beat over medium speed until combined.
• Add in the vanilla and mix on high for a minute until it's nice and creamy and spreadable.
• Spread on pumpkin bars, then cut into bars.
• Alternatively you can pipe rosettes as shown in the feature image using a 1M Wilton piping tip and decorating bag for icing.
• Makes 20 small or 10 large bars.

PUMPKIN GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 °F.
• To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
• Prepare filling:
• In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.
• Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
• Serve with fresh whipped cream.