Description
Paul’s Pumpkin Bars with Cream Cheese Frosting are moist, flavorful bars made with pumpkin puree and warm spices, topped with a luscious cream cheese frosting and a fun sprinkle of Red Hots candies. Perfect for fall gatherings or anytime you crave a cozy pumpkin treat.
Ingredients
Scale
For the Pumpkin Bars
- 4 large eggs
- 1 & 2/3 cup white sugar
- 1/2 cup light olive oil
- 1/2 cup salted butter (melted, 1 stick)
- 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Cream Cheese Frosting
- 4 cups powdered sugar (adjust for preferred sweetness)
- Additional ingredients as per referenced frosting recipe (typically cream cheese, butter, vanilla extract)
For Decoration
- Red Hots candies (also known as Imperials)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray an 11×17 inch pan with nonstick spray, then sprinkle a couple teaspoons of flour over it. Tilt and shake the pan to coat the sides evenly and tap out the excess flour to prevent the bars from sticking.
- Beat Eggs: In a large bowl or stand mixer, beat together the 4 large eggs until well combined.
- Add Wet Ingredients: Add sugar, oil, melted butter, and pumpkin puree. Beat the mixture well for about 2 minutes until fluffy, scraping down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Flour: Add the 2 cups of flour to the bowl, but do not stir yet.
- Combine Dry Leavening and Spices: Make a small well in the flour and add baking soda, baking powder, kosher salt, pumpkin pie spice, and cinnamon. Use a small spoon to blend these dry ingredients into the flour evenly.
- Mix Dry Ingredients: Use the mixer to blend the flour and dry ingredients into the wet mixture thoroughly.
- Scrape and Beat: Continue beating well, scraping the sides and bottom to ensure an even batter.
- Pour Batter into Pan: Pour the batter into the prepared 11×17 inch pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 20-25 minutes. Insert a toothpick into the center; it should come out clean or with few moist crumbs when done.
- Cool: Allow the cake to cool completely in the pan before frosting.
- Make Cream Cheese Frosting: Prepare the cream cheese frosting separately, using about 4 cups powdered sugar as a base, adjusting amount for desired sweetness and tanginess. Typically, cream cheese, butter, and vanilla extract are combined with powdered sugar.
- Frost the Bars: Once the bars are completely cool, spread the cream cheese frosting evenly over the top of the cake, smoothing it out to the edges.
- Decorate: Sprinkle Red Hots candies evenly over the frosting for a festive touch.
Notes
- You can adjust the powdered sugar amount in the cream cheese frosting to suit your preference for sweetness and tang.
- Ensure the bars are completely cool before frosting to prevent the frosting from melting.
- Red Hots candies add a spicy-sweet crunch and a pop of color, but you can substitute with other small candies or omit if preferred.
- The pan size is important for proper thickness; use an 11×17 inch pan as specified.
- Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
