Friday, November 19, 2010

Paula Deen Pumpkin Bars

Photo and recipe courtesy of Food Network
I made these for a work luncheon today.  Everyone, myself included, really liked them.  I'm not a HUGE fan of pumpkin like some people are, but these were very good and the icing was amazing.
I did not cut them and ice them individually as the pictures shows, I just iced the cake in the baking dish.   
 4.5 Stars
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 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

Icing:

Directions

Preheat the oven to 350 degrees 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. 

1 comment:

Summer said...

I love cream cheese. I would eat anything slathered in a cream cheese icing.