PAUL'S PUMPKIN BARS RECIPES

Name: Paul's Pumpkin Bars
Yield: 24 bars
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons gound cinnamon; 1 teaspoon baking soda; ¼ teaspoon salt; 4 eggs; 1 15 ounce can pumpkin; 1u2009? cups sugar; 1 cup cooking oil; ¾ cup chopped pecans (optional); 1 3 ounce package cream cheese, softened; ¼ cup butter or margarine, softened; 1 teaspoon vanilla; 2 cups powdered sugar; Pecan halves (optional)

PAUL'S PUMPKIN BARS | BETTER HOMES & GARDENS

Paul's Pumpkin Bars | Better Homes & Gardens image

A schmear of cream cheese frosting tops this classic pumpkin bar recipe to complete the indulgent dessert recipe. Top each serving of the bar recipe with a pecan half for a special touch.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Yield 24 bars

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons gound cinnamon
1 teaspoon baking soda
¼ teaspoon salt
4 eggs
1 15 ounce can pumpkin
1?? cups sugar
1 cup cooking oil
¾ cup chopped pecans (optional)
1 3 ounce package cream cheese, softened
¼ cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
Pecan halves (optional)

Steps:

Cream Cheese Frosting:

Nutrition Facts : Calories 250 calories, CarbohydrateContent 31 g, CholesterolContent 14 mg, FatContent 13 g, ProteinContent 3 g, SaturatedFatContent 4 g, SodiumContent 147 mg

PAUL'S PUMPKIN BARS | JUST A PINCH RECIPES

Paul's Pumpkin Bars | Just A Pinch Recipes image

I'm not sure where exactly this recipe came from, but it's been around for quite some time. My mother made this for us when we were kids. It's by far one of the best pumpkin bars I've ever had.

Provided by Karen Vandevander @KarenV

Categories Desserts

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 18

Ingredients

INGREDIENTS
4 - eggs
1 2/3 cup(s) white sugar
1 cup(s) vegetable oil
1 can(s) pumpkin puree (15 oz)
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 1/2 teaspoon(s) pumpkin pie spice
1 or 2 teaspoon(s) ground cinnamon
1 teaspoon(s) salt
ICING
1 package(s) cream cheese (8 oz), softened
1 cup(s) butter, softened
2 teaspoon(s) butter or vanilla extract
4 cup(s) confectioners' sugar, sifted
NOTES:
- hint: if you like a more dense bar, more like a brownie, remove 1 egg and reduce the baking soda and powder by half.

Steps:

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, pumpkin pie spice, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan (can also use a 9x13 pan). Bake for 25 to 30 minutes in preheated oven. If using 9x13 pan bake for 30 minutes. Toothpick should come out clean. 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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PAUL'S PUMPKIN BARS RECIPE BY LYNNE - COOKEATSHARE

Accountant Paul Rainbow was the featured "He Cooks" in a column of the November 1976 Better Homes and Gardens Magazine. His recipe, Paul's Pumpkin Bars, placed in the readers' favorite recipes of the last 75 years of the magazine as posted in a BHG article called "Favorites Forever" (October 1997 edition.) In that article they noted he was retired in Palm Springs CA. If still living he would be well over 100 years old today! Nevertheless, Paul's Pumpkin Bars live on. In my book, they rule as an ultimate crowd-pleaser, especially in fall. The recipe below is the original one that appeared in the magazine (there are a lot of tweaked ones floating around on the Internet with the same name!)
From m.cookeatshare.com
Reviews 5
Total Time 50 minutes
Cuisine American
Calories 259 per serving

Heat oven to 350 degrees F. In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture, beat til well combined. Stir in chopped pecans, if desired. Spread batter in an ungreased 15x10x1 inch baking pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. (My note: Frosting will smooth on easier if the cake is chilled firm or better yet placed in the freezer a couple of hours.) CREAM CHEESE FROSTING In a medium bowl beat together cream cheese, butter, and vanilla until fluffy; gradually add powdered sugar and beat until smooth. Frost bars with Cream Cheese Frosting and top with additional pecan halves (optional). Cut into 24 bars. Store in refrigerator.

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Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.
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Reviews 5.0
Total Time 40 minutes
Calories 147.9 per serving

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?????? PAUL'S PUMPKIN BARS - COOKEATSHARE

Accountant Paul Rainbow was the featured "He Cooks" in a column of the November 1976 Better Homes and Gardens Magazine. His recipe, Paul's Pumpkin Bars, placed in the readers' favorite recipes of the last 75 years of the magazine as posted in a BHG article called "Favorites Forever" (October 1997 edition.) In that article they noted he was retired in Palm Springs CA. If still living he would be well over 100 years old today! Nevertheless, Paul's Pumpkin Bars live on. In my book, they rule as an ultimate crowd-pleaser, especially in fall. The recipe below is the original one that appeared in the magazine (there are a lot of tweaked ones floating around on the Internet with the same name!)
From ru.cookeatshare.com
Reviews 5
Total Time 50 minutes
Cuisine American
Calories 259 per serving

Heat oven to 350 degrees F. In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture, beat til well combined. Stir in chopped pecans, if desired. Spread batter in an ungreased 15x10x1 inch baking pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. (My note: Frosting will smooth on easier if the cake is chilled firm or better yet placed in the freezer a couple of hours.) CREAM CHEESE FROSTING In a medium bowl beat together cream cheese, butter, and vanilla until fluffy; gradually add powdered sugar and beat until smooth. Frost bars with Cream Cheese Frosting and top with additional pecan halves (optional). Cut into 24 bars. Store in refrigerator.

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Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 260 calories per serving

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

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