Julie Clark
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Paula Deen’s Pumpkin Bars
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Whip up Paula Deen’s Pumpkin Bars with this easy recipe that’s perfect for pumpkin season. With cream cheese frosting, they are a family favorite and feed a crowd.
Welcome to the heart of pumpkin season! Today, we’re excited to share a pumpkin dessert that’s sure to become a family favorite – Paula Deen’s Pumpkin Bars. They are perfect for Thanksgiving, or anytime you’re craving a twist on pumpkin pie. These easy pumpkin bars with their creamy frosting are as comforting as they are delicious.
This recipe, adapted from Paula Deen classic, is is easy enough for novice bakers but a timeless classic for seasoned cooks.
About this easy pumpkin bars recipe:
When you think of comfort food, Paula Deen’s name often comes to mind. Her approach to food is simple yet filled with heart – something we cherish here at Tastes of Lizzy T.
The Paula Deen pumpkin bars are easy to make, rich in flavor, and moist and tender in texture. The pumpkin cake itself overly sweet, and the light layer of cream cheese frosting makes the perfect fall dessert.
The recipe focuses on pantry staples, making it a go-to choice for cooks of any skill level.
We tweaked the cream cheese frosting from the original recipe to make it a thinner layer and a little less heavy. Let me tell you. It’s so good.
You may also love another favorite Paula Deen Recipe: Corn Casserole
Ingredients
Here are key components of this pumpkin bar recipe:
- Pumpkin: The star of the show, pumpkin, not only imparts a mild, sweet flavor but also contributes to the moist texture of the bars. Using solid pack pumpkin ensures a rich and concentrated pumpkin taste.
- Cinnamon: This warming spice is essential in achieving that quintessential fall aroma and flavor. Cinnamon pairs beautifully with pumpkin, enhancing its natural sweetness.
- All-purpose Flour: For those looking for a healthier option, whole wheat flour can be used, though it will slightly alter the texture.
- Eggs, Sugar, and Vegetable Oil: These ingredients work together to give the bars their tender crumb, structure and balanced sweetness.
Gluten Free Pumpkin Bars
Gluten-free flour can replace all-purpose flour in this recipe.
How to Make Pumpkin Bars
Prepare by preheating the oven to 350ºF. Spray a 10x15x1″ baking pan with nonstick cooking spray. I love using Pampered Chef Large Bar Pan for this recipe.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a separate bowl, combine eggs, sugar, oil and pumpkin using an electric mixer on medium speed.
- Gradually add the dry ingredients to the pumpkin mixture and mix well. Scrape sides of the bowl as needed.
- Pour into the prepared pan. Bake for 25-30 minutes or until the cake tests done.
To make the frosting, simply use a hand mixer to cream together the cream cheese and butter. Add the sugar, vanilla and milk. Mix until smooth. Then spread over the cooled bars.
Storage Instructions
Serving and storing these pumpkin bars properly ensures they remain as delicious as when they first come out of the oven:
- Serving Temperature: These bars can be enjoyed at room temperature or chilled. If you prefer a firmer frosting, serve them cold. For a softer texture, let them sit out for a bit before serving.
- Presentation: Cutting the bars into uniform squares makes for a visually appealing presentation. A dollop of whipped cream or a sprinkle of cinnamon can add an extra touch.
- Storage: Keep the leftover pumpkin bars in an airtight container in the refrigerator. They typically stay fresh for up to a week. For longer storage, they can be frozen without the frosting for up to three months.
Recipe Variations
Personalizing this recipe can be a fun way to put your own twist on these classic bars:
- Nuts and Chocolate Chips: Add chopped pecans, walnuts, or chocolate chips to the batter for extra texture and flavor.
- Cinnamon Chips: Our homemade cinnamon chips create beautiful pockets of sweet spice in every bite.
- Pumpkin spice: Want more spice? Add a teaspoon of pumpkin pie spice to the bowl when you add the cinnamon.
Fall Pairings
These pumpkin bars are delightful on their own but can also be paired with other of your favorite pumpkin recipes:
- Complementary Drinks: Serve these bars with a warm cup of spiced apple cider, pumpkin spice latte, or your favorite coffee. The warm spices in these beverages complement the pumpkin flavor beautifully.
- Other Pumpkin Recipes: For those who can’t get enough of pumpkin, try pairing these bars with other pumpkin delights, like pumpkin bread or pumpkin soup. This offers a delightful exploration of pumpkin’s versatility in both sweet and savory dishes.
Paula Deen’s Pumpkin Bars
Whip up Paula Deen's Pumpkin Bars with this easy recipe that's perfect for pumpkin season. With cream cheese frosting, they are a family favorite and feed a crowd.
Servings 20
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
For the Bars:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoons salt
- 4 large eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 16 ounces solid pack pumpkin puree
For the Frosting:
- 3 ounces cream cheese softened
- ½ cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons 2% milk
- chopped pecans for topping (optional)
Instructions
Make the Bars:
- Preheat the oven to 350ºF. Spray a 10x15x1" baking pan with nonstick cooking spray.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a separate bowl, combine eggs, sugar, oil and pumpkin using an electric mixer on medium speed.
- Gradually add the dry ingredients to the pumpkin mixture and mix well. Scrape sides of the bowl as needed.
- Pour into the prepared pan. Bake for 25-30 minutes or until the cake tests done.
Make the Frosting:
- In a bowl, use a hand mixer to cream together the cream cheese and butter. Add the sugar, vanilla and milk. Mix until smooth.
- Spread frosting over cooled bars. Sprinkle with chopped pecans if desired.
Video
Notes
Store in an airtight container in the refrigerator. Remove the bars 2 hours before serving if you don’t want them cold.
The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 pumpkin bars. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 332kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 238mg | Potassium: 124mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3784IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
OMG I made these today and added the extra teaspoon of pumpkin pie spice you suggested! These are incredible! Keeper for sure! Thank you for sharing!
Hi! I can’t wait to make this recipe for a potluck. I’m assuming its ok to sub cooked and pureed butternut squash for the pumpkin?