Paula Deen Pumpkin Bars: Blissful Autumn Treat

Oh, fall baking! There’s just nothing like it, is there? The smell of warm spices and pumpkin drifting through the house always makes me so happy. And when it comes to fall treats, these Paula Deen Pumpkin Bars are an absolute absolute must-make in my kitchen. Seriously, the combination of that soft, spiced pumpkin cake with the sweet, tangy cream cheese frosting is pure perfection. I remember making these for the first time years ago, and my whole family just went wild for them. They’re the kind of dessert that just screams cozy autumn vibes, and they’re surprisingly easy to whip up, even for us home cooks who are still learning the ropes!

Why You’ll Love These Paula Deen Pumpkin Bars

Trust me, you’re going to adore these pumpkin bars! Here’s why:

• Super Easy to Make: Seriously, the batter comes together in a flash.
• Ultimate Fall Flavor: That perfect blend of pumpkin and warm spices is pure autumn bliss.
• Dreamy Cream Cheese Frosting: It’s the perfect sweet and tangy topping that just makes everything better.
• Always a Crowd-Pleaser: They disappear *fast* at any gathering, from potlucks to holidays.

Gather Your Ingredients for Paula Deen Pumpkin Bars

Alright, let’s get our pantry ready for some serious fall baking! You’ll need a few things to make these amazing Paula Deen Pumpkin Bars. Don’t worry, they’re all pretty standard pantry staples, but it’s super important to have them ready to go. Grab your measuring cups and spoons, and let’s make sure we have everything we need for both the bars and that heavenly frosting!

For the Pumpkin Bars

For the pumpkin part of these bars, you’ll need:

• 15 ounces of pumpkin puree – make sure it’s just pumpkin puree, not pumpkin pie filling!
• 3/4 cup of vegetable oil
• 3 whole eggs
• 1 1/2 cups of granulated sugar
• 1 1/2 cups of all-purpose flour
• 1 teaspoon each of baking soda and cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon each of cloves and salt

For the Cream Cheese Frosting

And for that luscious frosting that makes these bars extra special:

• 8 ounces of cream cheese, make sure it’s nice and soft!
• 1/2 cup of butter, also softened
• 1 teaspoon of vanilla extract
• 2 cups of powdered sugar

Crafting Your Paula Deen Pumpkin Bars: Step-by-Step

Alright, let’s get down to business and make these amazing Paula Deen Pumpkin Bars! It’s really not complicated at all, just follow these simple steps and you’ll have a winner. The most important thing is to have everything prepped and ready, and to remember that patience is key, especially with cooling!

Preparing the Pumpkin Bar Batter

First things first, get that oven preheating to 350°F (175°C). While it’s warming up, grab your 9×13 inch baking pan and give it a good grease and flour – this is super important for easy removal later! Now, in a big bowl, whisk together your pumpkin puree, vegetable oil, the three eggs, and that granulated sugar. You want it all nice and combined. In a separate bowl, get your dry stuff together: the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Then, slowly add those dry ingredients to your wet mixture. Mix it *just* until everything is combined. Seriously, don’t go crazy mixing here; overmixing is the enemy of tender bars!

Baking the Pumpkin Bars

Once your batter is all mixed up, pour it into that prepared 9×13 inch pan. Spread it out evenly so it bakes up nice and flat. Pop it into the preheated oven and let it bake for about 30 to 35 minutes. You’ll know they’re done when a toothpick you stick right in the center comes out clean. No wet batter sticking to it! Let those bars cool *completely* right there in the pan. This is a crucial step, trust me, you don’t want to frost warm bars!

Making the Cream Cheese Frosting

While your bars are cooling off, let’s whip up that dreamy cream cheese frosting. In a medium bowl, beat together your softened cream cheese and softened butter. You want it super smooth and creamy. Then, gradually add in the powdered sugar, beating it all together until it’s light and fluffy. This is going to be so good!

Assembling Your Paula Deen Pumpkin Bars

Now that your pumpkin bars are totally cool, it’s time for the grand finale! Take that glorious cream cheese frosting and spread it evenly all over the top of the cooled bars. Make sure you get it right to the edges. Then, just cut them into bars, and voila! You’ve got yourself some perfect Paula Deen Pumpkin Bars.

Tips for Perfect Paula Deen Pumpkin Bars

Okay, so you want these Paula Deen Pumpkin Bars to be absolutely perfect every single time, right? I get it! A little trick I learned is to make sure your cream cheese and butter are *really* softened for the frosting. If they’re too cold, you’ll end up with lumps, and nobody wants lumpy frosting! So, let them sit out on the counter for a good hour or so before you plan on mixing it up. Also, if you decide to bake these on a jelly roll pan instead of a 9×13, just keep an eye on them a little closer. They’ll bake faster, so you might need to shave a few minutes off that baking time. That way, you’ll get those perfect Pumpkin Bars With Cream Cheese Frosting Jelly Roll Pan results!

Variations for Your Pumpkin Cream Cheese Bars

While these Paula Deen Pumpkin Bars are absolutely divine just as they are, you can totally jazz them up a bit if you’re feeling adventurous! For a little bit of crunch, try folding in about half a cup of chopped pecans right into the batter before you bake them. Or, after you’ve frosted the cooled bars, why not give the top a light dusting of cinnamon? It just adds another layer of that cozy fall flavor that we all love. These little tweaks make your Pumpkin Cream Cheese Bars even more special!

Serving and Storing Your Paula Deen Pumpkin Bars

These Paula Deen Pumpkin Bars are fantastic served at room temperature, or you can even give them a little chill if you like your frosting firm. They’re perfect for a quick breakfast treat, an afternoon pick-me-up, or a lovely dessert after dinner. If you happen to have any leftovers (which is rare in my house!), just store them in an airtight container. They’ll keep nicely in the refrigerator for about 3-4 days. Honestly, though, they’re usually gone way before that!

Frequently Asked Questions About Paula Deen Pumpkin Bars

Got questions about these delicious Paula Deen Pumpkin Bars? I’ve got answers! It’s always good to know a few little things before you dive in, especially if you’re trying them for the first time. These tips will help make sure your Easy Pumpkin Bars turn out perfectly, just like mine!

What’s the difference between pumpkin puree and pumpkin pie filling?

This is a super important one! Pumpkin puree is just plain pumpkin, all mashed up. Pumpkin pie filling already has sugar and spices mixed in, so using it will totally change your Pumpkin Cream Cheese Bars. Always grab the plain puree!

Can I make Paula Deen Pumpkin Bars ahead of time?

Oh, absolutely! You can totally make these bars a day ahead. Just bake them, let them cool completely, and then frost them. Store them in an airtight container in the fridge. They’re actually even better the next day!

How do I get a smooth cream cheese frosting for my pumpkin bars?

The secret is to make sure your cream cheese and butter are really, truly softened. If they’re still a little firm, you’ll get lumps. Let them sit out on the counter for at least an hour before you start mixing the frosting. Beat them together well before adding the powdered sugar!

Nutritional Estimate for Paula Deen Pumpkin Bars

Just a little heads-up, the nutritional information you see here is an estimate for one serving of these yummy Paula Deen Pumpkin Bars. Baking can always vary things a bit, but this gives you a good idea! Each bar generally has about 250 calories, 25g of sugar, 12g of fat, and 35g of carbohydrates. We’ve got around 1g of fiber and 2g of protein too!

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