Description
Paul’s Pumpkin Bars are moist and flavorful pumpkin cake bars topped with a smooth cream cheese frosting. This easy-to-make dessert combines the warm spices of cinnamon with a tender pumpkin cake base, perfect for fall gatherings or anytime you crave a comforting sweet treat.
Ingredients
Units
Scale
Cake:
- 1 (15 ounce) can pumpkin puree
- 1 2/3 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
Frosting:
- 1/2 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners' sugar
Instructions
- Gather Ingredients: Collect all cake and frosting ingredients to have them ready for quick and smooth preparation.
- Preheat Oven: Set your oven to 350 degrees F (175 degrees C) to ensure it’s at the correct temperature before baking the cake.
- Mix Wet Ingredients: In a medium bowl, beat together pumpkin puree, sugar, vegetable oil, and eggs using an electric mixer until well combined and smooth.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, ground cinnamon, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
- Combine Mixtures: Gradually stir the dry ingredients into the pumpkin mixture until the batter is thoroughly combined with no streaks of flour.
- Prepare Pan and Bake: Pour and spread the batter evenly into an ungreased 10×15-inch jelly roll pan. Bake in the preheated oven for 25 to 30 minutes, or until the cake springs back when gently pressed.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Make Frosting: Using an electric mixer, beat together softened butter and cream cheese until smooth. Stir in vanilla extract, then gradually add sifted confectioners’ sugar, beating continuously until smooth and creamy.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake surface using a spatula or knife.
- Serve: Cut the frosted cake into 24 squares and serve. Store leftovers in an airtight container.
Notes
- For best results, ensure the cream cheese and butter are softened to room temperature before making the frosting to avoid lumps.
- If you prefer a thicker frosting, sift the confectioners’ sugar more than once or add less sugar gradually.
- You can add chopped nuts or raisins to the batter for added texture and flavor if desired.
- These bars can be stored in the refrigerator for up to 5 days in an airtight container.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 bar (1/24th of recipe)
- Calories: 250
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
