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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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.