Best 6 Pumpkin Barspaula Deen Recipes

Indulge in the delectable flavors of autumn with our exquisite Pumpkin Bars, a culinary masterpiece inspired by the beloved Southern chef, Paula Deen. Perfectly blending sweet and savory notes, this delightful treat will tantalize your taste buds and leave you craving more.

Our collection of recipes caters to all dietary preferences, featuring both traditional and gluten-free variations. Each recipe is carefully crafted with step-by-step instructions, ensuring that bakers of all skill levels can create these irresistible treats with ease.

For those who prefer a classic approach, our traditional Pumpkin Bars recipe embodies the essence of this timeless dessert. With a moist and tender crumb, perfectly balanced spices, and a velvety cream cheese frosting, these bars are sure to become a family favorite.

For those with gluten sensitivities or preferences, our gluten-free Pumpkin Bars offer a delectable alternative without compromising on taste or texture. Using a combination of almond flour and oat flour, these bars deliver a satisfyingly chewy bite and are packed with all the warm, comforting flavors of fall.

Additionally, we've included a decadent Pumpkin Cheesecake Bars recipe that combines the best of both worlds. Featuring a creamy pumpkin cheesecake filling nestled on a graham cracker crust, these bars are an indulgent delight that will impress any dessert enthusiast.

Whether you're a seasoned baker or just starting your culinary journey, our Pumpkin Bars recipes are sure to become a staple in your kitchen. So gather your ingredients, preheat your oven, and let's embark on a flavorful adventure together!

Let's cook with our recipes!

PUMPKIN BARS(PAULA DEEN)

Pumpkin Bars(Paula Deen) image

Another recipe that I just have to try but need to post to save. This looks and sounds like a great alternative to traditional pumpkin pie.

Provided by Recipe Baroness

Categories Dessert

Time 45m

Yield 24-48 Bars

Number Of Ingredients 13

Ingredients

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 295, Fat 17.1, SaturatedFat 5.7, Cholesterol 51.6, Sodium 256.3, Carbohydrate 33.7, Fiber 0.5, Sugar 24.3, Protein 2.9

PAULA DEEN'S PUMPKIN BARS

Paula Deen's Pumpkin Bars image

Paula Deen's Pumpkin Bars are the best ever! Moist and lightly spiced, this recipe is a must for your fall baking list! Top these easy pumpkin bars with a delicious cream cheese icing and enjoy with a tall glass of milk or cup of tea!

Provided by Sandra Flegg

Categories Dessert

Time 40m

Yield 30

Number Of Ingredients 13

Ingredients

4 eggs, room temperature
1 2/3 cup sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups all-purpose flour, sifted
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
8 oz. package cream cheese
1/2 cup butter, softened at room temperature
2 cups powdered sugar, sifted
1 tsp. vanilla extract

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.

Nutrition Facts : ServingSize one bar, Calories 327 calories, Sugar 29 g, Sodium 209.6 mg, Fat 18.1 g, SaturatedFat 13 g, TransFat 0 g, Carbohydrate 40.2 g, Fiber 0.9 g, Protein 3 g, Cholesterol 53.7 mg

PUMPKIN BARS (PAULA DEEN)

Pumpkin Bars (Paula Deen) image

Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.

Provided by SharleneW

Categories Bar Cookie

Time 40m

Yield 48 small bars or 24 large bars

Number Of Ingredients 14

Ingredients

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
ground cinnamon

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.

PAULA DEEN'S PUMPKIN CHEESECAKE

Paula Deen's Pumpkin Cheesecake image

Make and share this Paula Deen's Pumpkin Cheesecake recipe from Food.com.

Provided by fifleaona

Categories Cheesecake

Time 5h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup melted salted butter
3 (8 ounce) packages cream cheese, at room temperature
1 (15 ounce) can pumpkin puree
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

1. Preheat oven to 350 degrees F.
2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Nutrition Facts : Calories 705.8, Fat 46.3, SaturatedFat 25.6, Cholesterol 218.5, Sodium 498.3, Carbohydrate 65.8, Fiber 1, Sugar 52, Protein 10

PUMPKIN BARS

Pumpkin Bars image

In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 3h15m

Yield Makes 12 bars with 1 1/2 cups frosting

Number Of Ingredients 17

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
Pinch ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup milk, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Pinch coarse salt
1 cup confectioners' sugar, sifted

Steps:

Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.

PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)

Pumpkin Gooey Butter Cake (Paula Deen) image

I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!

Provided by yooper

Categories Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

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.

Tips:

Use fresh pumpkin puree for the best flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but make sure to drain it well before using.
Be sure to measure your flour correctly. Too much flour will make the bars dry and crumbly.
Don't overmix the batter. Overmixing will make the bars tough.
Bake the bars until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter on it, the bars need to bake for a few more minutes.
Let the bars cool completely before frosting them. This will help the frosting to set properly.

Conclusion:

These pumpkin bars are a delicious and easy-to-make fall treat. With their moist texture, pumpkin flavor, and cream cheese frosting, they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these pumpkin bars a try. You won't be disappointed!