Paul's Pumpkin Bars

Paul's Pumpkin Bars

905

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

Ingredients

45 m {{adjustedServings}} servings 279 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

905
  1. 1149 Ratings

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These are a bit "cakey" for me - here is how I modified them to be PERFECT - and people at work obsess over them! I put in only 3 eggs, then instead of 15 oz of pumpkin, I put in a 30 oz can of...

Ready for a wow-factor twist on this? I used previous suggestions to make this more of a bar-cookie consistency and added a bag of semi-sweet chocolate morsels at the last minute before popping...

After reading the other reviews, I decided to try for a more bar-like result for today's picnic. I cut out one egg and ½'ed the baking powder and baking soda. I also added ½ tsp. of cloves and ½...