It is now officially fall and I couldn’t be more excited. Fall is my favorite season and I especially love fall baking. I have been wanting to add pumpkin bars to my recipe collection for a couple seasons now. I decided to take Paula Deen’s recipe and adapt it to my own liking. I think Pumpkin and Streusel compliment each other perfectly. Add a yummy glaze to the picture and this recipe will have everyone coming back for more!
If you are a pumpkin fan, you need to try out this recipe! My family and neighbors absolutely loved them!
- ¼ cup sugar
- ¼ cup brown sugar
- ½ cup flour
- ¼ cup cold butter
- ¼ tsp. cinnamon
- 4 eggs
- 1⅔ cups sugar
- 1 cup vegetable oil
- 1 (15 oz.) can pureed pumpkin, NOT PUMPKIN PIE FILLING
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 Tbsp. butter, softened
- ½ tsp. vanilla
- 1 cup powdered sugar, more as needed to reach desired consistency
- 1 Tbsp. milk, more as needed to reach desired consistency
- ¼ tsp. salt
- Preheat oven to 350°F.
- To make streusel, combine sugars, flour and cinnamon into a medium bowl. Cut cold butter into them until crumbs form. Set aside.
- To make pumpkin bars: In a large bowl, combine eggs, sugar, oil and pumpkin and beat until light and fluffy.
- In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon until evenly distributed.
- Add the dry ingredients to the pumpkin mixture and whisk until well combined.
- Pour into greased 9x13 pan.
- Evenly sprinkle and distribute crumb topping over pumpkin bar batter.
- Bake at 350°F for 30-40 minutes done and toothpick test comes out clean.
- To make glaze: Cream butter in a medium bowl. Add powdered sugar, vanilla, milk and salt and beat until until glaze is smooth. Add more powdered sugar and milk as needed to reach desired consistency. Pour over warm bars.
(recipe adapted from Paula Deen)