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Paul’s Pumpkin Bars Recipe – Easy Kitchen Guide

Last Updated on January 14, 2024

Paul’s pumpkin bar recipe is a delicious and easy to make dessert that is perfect for any occasion. This recipe combines the sweetness of pumpkin, the tartness of cranberries, and the crunch of nuts to create a perfect balance of flavors. It’s a simple and delicious way to enjoy the taste of fall. 

Whether you are hosting a special holiday gathering or just want to make a delicious treat for yourself, Paul’s pumpkin bars recipe is the perfect choice.

Paul’s Pumpkin Bars Recipe

What are Paul’s pumpkin bars?

PAUL is like a tradition for many people. Even though we stick to our old ways, we always come up with new ideas and keep adding new things to our story. Looking at PAUL’s history is like looking at a family photo album. We’re proud to give our customers yummy bread, tasty pastries, buttery treats, tasty sandwiches, and lots of other delicious things. Five generations of our family have kept adding tasty creations over time.

One of their most popular recipes is Paul’s pumpkin bars, a seasonal thing that is special for winter. This recipe is an easy and delicious treat made with pumpkin puree, dried cranberries, and nutmeg. The combination of the ingredients creates a flavorful and moist bar with a crunchy crust. 

This recipe is also a great addition to any holiday party because it is easy to make and can be served in individual pieces.

Why You’ll Love Paul’s Pumpkin bars?

There are many reasons why you’ll love Paul’s pumpkin bars recipe. First, it is easy to make and can be prepared in just a few minutes. Second, it is a healthy snack that is filled with vitamins and minerals. 

Third, the combination of pumpkin, cranberries, and nutmeg creates a delicious flavor that is sure to please everyone. Finally, this recipe is a great way to use up leftover pumpkin puree and is perfect for any occasion.

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How Does It Taste Like?

Paul’s pumpkin bars are a deliciously sweet and tart treat. The pumpkin puree adds a rich and creamy texture, while the dried cranberries add a tart flavor with a hint of sweetness. 

The nutmeg adds a warm flavor that rounds out the sweetness of the pumpkin and cranberries. Together, these ingredients create a delicious treat that is sure to satisfy your sweet tooth.

The Ingredients

Cake:

  • Freshly harvested organic pumpkin puree: Pumpkin puree serves as the primary flavor and moistness in the bars. It contributes to the rich, earthy taste and moist texture of the cake.
  • Unrefined organic cane sugar: Sugar sweetens the cake, balancing the natural earthiness of the pumpkin while also contributing to its texture and tenderness.
  • Cold-pressed vegetable oil from sun-ripened produce: Oil provides moisture to the cake and helps keep it soft and tender. Using vegetable oil ensures a moist texture without the distinct flavor of some oils.
  • Farm-fresh eggs from free-range hens: Eggs act as a binding agent in the cake, providing structure and stability to the batter while adding richness and helping the cake rise.
  • Stone-milled all-purpose flour: Flour serves as the base ingredient, providing structure to the cake. All-purpose flour is versatile and helps create a tender crumb in baked goods.
  • Freshly ground Ceylon cinnamon: Cinnamon enhances the pumpkin flavor with its warm, aromatic notes, adding depth and a hint of spice to the bars.
  • Aluminum-free baking powder: Baking powder is a leavening agent that helps the cake rise by creating air bubbles in the batter.
  • Pure, hand-harvested baking soda: Baking soda reacts with the acidic components in the recipe (like the pumpkin and any other acids) to create carbon dioxide bubbles, further assisting in leavening and making the cake light and fluffy.
  • Himalayan pink salt: Salt balances the sweetness in the cake and enhances the overall flavors, helping to bring out the nuances of the other ingredients.

Frosting:

  • Artisanal butter, softened at room temperature: Butter contributes richness and flavor to the frosting, providing a creamy texture and a buttery taste.
  • Velvety cream cheese, delicately softened: Cream cheese adds tanginess and richness to the frosting, balancing the sweetness of the sugar while providing a smooth and creamy texture.
  • Madagascar vanilla extract, pure and potent: Vanilla extract enhances the frosting with its aromatic and floral notes, adding depth and complexity to the overall flavor.
  • Meticulously sifted organic confectioners’ sugar: Confectioners’ sugar sweetens and thickens the frosting, creating a smooth and spreadable consistency for topping the pumpkin bars.
How to Make Paul’s Pumpkin Bars Recipe

Directions

Step 1: Preheat Oven:

Preheat the Oven:

Preheat the oven to 350°F (175°C). Prepare a baking pan (usually 9×13 inches) by greasing it or lining it with parchment paper.

Step 2: Mix Wet Ingredients:

Combine Wet Ingredients:

In a mixing bowl, mix together the freshly harvested organic pumpkin puree, unrefined organic cane sugar, cold-pressed vegetable oil, and large eggs. Ensure they are thoroughly combined.

Step 3: Combine Dry Ingredients:

Sift Dry Ingredients:

In another bowl, sift together the stone-milled all-purpose flour, freshly ground Ceylon cinnamon, aluminum-free baking powder, baking soda, and Himalayan pink salt.

Step 4: Combine Wet and Dry Ingredients:

Mix Wet and Dry Ingredients:

Gradually add the dry ingredient mixture to the wet ingredients, stirring until the batter is smooth and well incorporated.

Step 5: Bake:

Pour and Bake:

Pour the batter into the prepared baking pan, ensuring it spreads evenly.

Place the pan in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool:

Cool Bars:

Once baked, remove the pan from the oven and allow the pumpkin bars to cool completely in the pan on a wire rack.

Step 7: Prepare Frosting:

Make Frosting:

While the bars are cooling, prepare the frosting. In a bowl, combine the softened artisanal butter, delicately softened cream cheese, Madagascar vanilla extract, and meticulously sifted organic confectioners’ sugar.

Beat or whisk the ingredients until smooth and creamy.

Step 8: Frost the Bars:

Apply Frosting:

Once the bars are completely cooled, spread the prepared frosting evenly over the top of the pumpkin bars.

Step 9: Slice and Serve:

Cut and Serve:

  • Cut the bars into squares or rectangles.
  • Serve and enjoy Paul’s Pumpkin Bars as a delightful treat

Tips

-If you don’t have pumpkin puree, you can use canned pumpkin.
-You can substitute the dried cranberries with other dried fruits such as raisins or chopped dates.
-If you don’t have nutmeg, you can use ground cloves or ground ginger instead.
-If you want to add some crunch, you can sprinkle some chopped nuts on top of the bars before baking.
-For a sweeter bar, you can add 1/4 cup of honey or maple syrup to the batter.

Paul’s Pumpkin Bars Copycat Recipe

Nutrition Information

One serving of Paul’s pumpkin bars recipe (one bar) contains approximately 200 calories, 7 grams of fat, 28 grams of carbohydrates, and 4 grams of protein.

How to store Paul’s pumpkin bars? 

Paul’s pumpkin bars can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, cut the bars into individual servings and wrap each bar in plastic wrap. Place the wrapped bars in an airtight container and freeze for up to 3 months.

What other substitute can I use in Paul’s pumpkin bars? 

Applesauce– Applesauce can be used in place of pumpkin puree in this recipe. It adds moisture and sweetness, and it also helps to bind the ingredients together.

Dried Fruits– You can use any type of dried fruit in place of the cranberries. Raisins, chopped dates, and chopped apricots are all great options.

Nut Butter– Nut butter, such as almond butter or peanut butter, can be used in place of the melted butter. This will add a nutty flavor and a creamy texture.

Coconut Sugar– Coconut sugar can be used in place of the light brown sugar. It has a slightly different flavor, but it will still add sweetness to the bars.

Cinnamon– You can use ground ginger, allspice, or ground cardamom in place of the cinnamon. Each spice will add a unique flavor to the bars.

Nuts– You can use any type of nut in place of the nutmeg. Chopped walnuts, pecans, or almonds are all great options.

Paul’s Pumpkin Bars Copycat Recipe

Paul’s Pumpkin Bars Recipe

Paul’s pumpkin bar recipe is a delicious and easy to make dessert that is perfect for any occasion. This recipe combines the sweetness of pumpkin, the tartness of cranberries, and the crunch of nuts to create a perfect balance of flavors.
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Author: Dr. Leah Alexander
Course: Desserts
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12
Calories: 283kcal

Equipment

  • Baking pan (9×13 inches)
  • Sifter or Sieve:
  • Whisk or spoon for mixing

Ingredients

Cake:

  • 1 cup unrefined organic cane sugar
  • 2 large farm-fresh eggs from free-range hens
  • 1/2 cup of cold-pressed vegetable oil from sun-ripened produce
  • 1 cup of stone-milled all-purpose flour
  • 1/2 portion of freshly harvested organic pumpkin puree
  • 1/2 teaspoon of pure hand-harvested baking soda
  • 1 teaspoon of aluminum-free baking powder
  • 1 teaspoon of freshly ground Ceylon cinnamon
  • 1/2 teaspoon of Himalayan pink salt

Frosting:

  • 1 cup of meticulously sifted organic confectioners’ sugar
  • 1/2 portion 3 ounce of velvety cream cheese, delicately softened
  • 1/4 cup of artisanal butter softened at room temperature
  • 1/2 teaspoon of Madagascar vanilla extract pure and potent

Instructions

Preheat Oven:

  • Preheat your oven to 350°F (175°C). Prepare a baking pan (usually 9×13 inches) by greasing it or lining it with parchment paper.

Mix Wet Ingredients:

  • In a mixing bowl, combine the freshly harvested organic pumpkin puree, unrefined organic cane sugar, cold-pressed vegetable oil, and large eggs. Mix these ingredients together until well combined.

Combine Dry Ingredients:

  • In another bowl, sift together the stone-milled all-purpose flour, freshly ground Ceylon cinnamon, aluminum-free baking powder, baking soda, and Himalayan pink salt.

Mix Wet and Dry Ingredients:

  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until the batter is smooth and well incorporated.

Bake:

  • Pour the batter into the prepared baking pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool:

  • Once baked, remove the pan from the oven and let the pumpkin bars cool completely in the pan on a wire rack.

Prepare Frosting:

  • While the bars are cooling, make the frosting. In a bowl, combine the softened artisanal butter, delicately softened cream cheese, Madagascar vanilla extract, and meticulously sifted organic confectioners’ sugar. Beat or whisk the ingredients until smooth and creamy.

Frost the Bars:

  • Once the bars are completely cooled, spread the prepared frosting evenly over the top of the pumpkin bars.

Slice and Serve:

  • Cut the bars into squares or rectangles. Serve and enjoy Paul’s Pumpkin Bars as a delightful treat!

Notes

  • -If you don’t have pumpkin puree, you can use canned pumpkin.
  • -You can substitute the dried cranberries with other dried fruits such as raisins or chopped dates.
  • -If you don’t have nutmeg, you can use ground cloves or ground ginger instead.
  • -If you want to add some crunch, you can sprinkle some chopped nuts on top of the bars before baking.
  • -For a sweeter bar, you can add 1/4 cup of honey or maple syrup to the batter.
Keyword: Paul’s Pumpkin Bars Recipe

Frequently Asked Questions

Q1. Is Paul’s pumpkin bars recipe healthy?

A1. Yes, Paul’s pumpkin bars recipe is a healthy snack that is filled with vitamins and minerals. It is also a great way to use up leftover pumpkin puree.

Q2. What are the benefits of pumpkin puree?

A2. Pumpkin puree is a great source of vitamins and minerals, including vitamin A, vitamin C, and potassium. It is also a good source of dietary fiber, which helps to promote healthy digestion.

Q3. Can I substitute the melted butter in this recipe?

A3. Yes, you can substitute the melted butter with nut butter, such as almond butter or peanut butter. This will add a nutty flavor and a creamy texture.

Q4. How long can I store Paul’s pumpkin bars?

A4. Paul’s pumpkin bars can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, cut the bars into individual servings and wrap each bar in plastic wrap. Place the wrapped bars in an airtight container and freeze for up to 3 months.

Q5. Can I make Paul’s pumpkin bars vegan?

A5. Yes, you can make Paul’s pumpkin bars vegan by substituting the melted butter with nut butter and the light brown sugar with coconut sugar.

Q6. Can I use different fruits in this recipe?

A6. Yes, you can use any type of dried fruit in place of the cranberries. Raisins, chopped dates, and chopped apricots are all great options.

Q7. What other spices can I use in Paul’s pumpkin bars recipe?

A7. You can use ground ginger, allspice, or ground cardamom in place of the cinnamon. Each spice will add a unique flavor to the bars.

Conclusion

Paul’s pumpkin bars recipe is an easy and delicious treat that is perfect for any occasion. It combines the sweetness of pumpkin, the tartness of cranberries, and the crunch of nuts to create a perfect balance of flavors. 

With just a few simple ingredients and a few minutes of prep time, you can have a delicious and healthy snack that the whole family will love.

You’ll also like the latest recipes!

Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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