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Paul's Pumpkin Bars
SUBMITTED BY:
Deb Martin
PHOTO BY:
dclaire
"These are very moist, and so far I haven't found anyone who doesn't love them!"
RECIPE RATING:
Read Reviews
(454)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 2 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
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.
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REVIEWS
Reviewed on Oct. 31, 2005 by CIRCEKITTY
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CIRCEKITTY
Oct. 31, 2005
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 pumpkin pie mix (I use Libby's). I then add an additional teaspoon of pumpkin pie seasoning to the flour mix, in addition to the cinnamon. I've got my baking time down to 27 minutes in my oven, which is just the point where the toothpick comes out clean for the first time. Then for the frosting, I add 8oz cream cheese, and double the rest of the frosting ingredients. PERFECT!
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131 users found this review helpful
These are a bit "cakey" for me - here is how I modified them to be PERFECT - and people at...
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Reviewed on Oct. 13, 2006 by
jeenjeenee
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jeenjeenee
Oct. 13, 2006
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 into the oven. Simply awesome. I can see white chocolate chips, butterscotch, etc... let the sky be the limit. OH, AND, I cut sugar down to 3/4 cup and oil down to 2/3 cup and we didn't miss it a bit... why add calories/fat when you don't really need it? ENJOY THIS EASY AND YUMMY FALL RECIPE!
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53 users found this review helpful
Ready for a wow-factor twist on this? I used previous suggestions to make this more of a...
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Reviewed on Oct. 1, 2006 by ilstu99
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ilstu99
Oct. 1, 2006
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 tsp. of nutmeg. I thought they turned out great!! VERY moist, and exactly like I wanted. For the frosting, I used 8 oz of cream cheese and 3 cups of powdered sugar, which made about ½ cup more than I needed. A GREAT recipe!
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41 users found this review helpful
After reading the other reviews, I decided to try for a more bar-like result for today's...
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Reviewed on Oct. 24, 2003 by MEG2979
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MEG2979
Oct. 24, 2003
I have made these atleast 5 times now and I can't get enough of them! I don't have a jelly roll pan so i divide the batter between a 9x13 and an 8x8 pan to get the right thickness and they are always perfect. although, i have forgotten to do that before and poured it all in a 9X13 and it just has to bake longer and is more cake-like. this is easy and so yummy!! make sure you try this one -- this is the one sure-thing i always want to bring to parties because everyone loves them!
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31 users found this review helpful
I have made these atleast 5 times now and I can't get enough of them! I don't have a jelly...
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Reviewed on Nov. 12, 2005 by
anmlnrs
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anmlnrs
Nov. 12, 2005
After reading some of the reviews, I used a 9x13 glass dish, and I changed the recipe by decreasing the eggs to 3, and I used a little less of the b.powder and b.soda to get a more dense (and very moist) result. 29 oz can of pumpkin with 2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp ground cloves gave it more flavor. I only had whipped brown sugar/cinnamon flavored cream cheese to work with so I used that with a small amount of milk, butter and powdered sugar for the icing.
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19 users found this review helpful
After reading some of the reviews, I used a 9x13 glass dish, and I changed the recipe by...
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Reviewed on Oct. 25, 2003 by KRICHFRYE
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KRICHFRYE
Oct. 25, 2003
Thie recipe was great! I used unsweetened Applesauce in place of the oil, and egg beaters in place of the eggs. I also added 1/4t nutmeg and 1/4 t ginger- it really was wonderful- moist and flavorful! Thanks!
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19 users found this review helpful
Thie recipe was great! I used unsweetened Applesauce in place of the oil, and egg beaters in...
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Reviewed on Oct. 25, 2003 by
JOLDEROG
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JOLDEROG
Oct. 25, 2003
Soooo yummy! Next time I think I will make a little extra frosting. I used a sugar pumpkin, cooked it and pureed it. 1 3/4 c. cooked pumpkin = 15oz. can. Thanks for a great recipe.
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16 users found this review helpful
Soooo yummy! Next time I think I will make a little extra frosting. I used a sugar pumpkin,...
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Reviewed on Sep. 22, 2008 by
CHARITYBOO
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CHARITYBOO
Sep. 22, 2008
HEAVENLY!! These yummy bars make a great end to any meal. I always seem to make changes to recipes, here is what I did different. Added 1/2 brown, 1/2 white sugar. 1/2 applesauce, 1/2 oil. Added about 1 1/2 teaspoon more of cinnamon, also added a little cloves, ginger, and allspice. The frosting was the BEST, I did 6 oz of cream cheese instead of just 3 oz. The extra spice really makes this recipe! Update, added full can of large pumpkin, one less egg, plus 1 teaspoon pumpkin pie spice. They were gone instantly!
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13 users found this review helpful
HEAVENLY!! These yummy bars make a great end to any meal. I always seem to make changes to...
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Reviewed on Oct. 25, 2003 by KTW2177
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KTW2177
Oct. 25, 2003
I made these for a dinner party at my friend's place, and she only had a 9 X 13" pan. I baked it for an additional 5 minutes and it came out very moist and delicious, a lot more like a cake than a bar. I added more cream cheese and less butter for the frosting, which my friends loved. Thank you so much.
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13 users found this review helpful
I made these for a dinner party at my friend's place, and she only had a 9 X 13" pan. I baked...
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