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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 small bars or 24 large bars 42g Recipe makes 48 small bars or 24 large bars) |
||
| Calories 147 | ||
| Calories from Fat 77 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 27mg | 9% | |
| Sodium 123mg | 5% | |
| Potassium 48mg | 1% | |
| Total Carbohydrate 16.8g | 5% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 12.0g | ||
| Protein 1.5g | 3% | |
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Pumpkin Bars (Paula Deen)
By: Sharlene~W
Nov 21, 2006
A Paula Deen Recipe from Taste of the South.
48 small bars or 24 large bars
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
Cream Cheese Frosting
-
1 (8 ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Garnish
Directions
1
Preheat oven to 350°F.2
In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.3
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.4
Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.5
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.6
If desired, garnish with ground cinnamon.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Bars
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: College Gal
On Aug 29, 2007
When I made this I followed the directions exactly except that I used 3/4c sugar and 1/3 c splenda. Couldn't tell it had splenda at all AND it still tasted plenty sweet enough with way fewer calories. I loved the cream cheese frosting. I will definitely be making this again.
From: embutterfly75
On Apr 12, 2007
This recipe tastes good and it's really moist. My only problem was I thought this was going to be bars and I got more of a pumpkin cake. Maybe that's the way it's suppose to be, not sure.
From: My Three Sons Mom
On Jan 3, 2009
These are by far the best tasting bars/cake you can find when it comes to pumpkin. It is very good. I can't believe I haven't rated this yet. I made it exactly and will be making it again and again.
From: BethHallKelley
On Jun 5, 2008
These are my favorite of all. I make mine into mini muffins and swirl the frosting on each one using a pastry tip. I couldn't get my hands on my magazine and out of desperation checked here. Lucky me, you did! Thanks for posting. It made 3 mini-muffin pans, 72, andthey were done approximately 13 minutes.
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