Easy Pumpkin Bars

Paula Deen pumpkin bars are decadent and sooo incredibly soft and tender. Frosted with the most perfectly fluffy cream cheese frosting, they take you straight to all those feel good fall moments in just one bite.

We love this recipe from Paula Deen, which you can find here. We've expanded the directions and added some variations and ideas to play with it, which you can find below.

Whether it's not fall but you wish it were or you want a delicious pumpkin dessert, these bars have you covered for all things fall.

This was inspired by our Maple Blondies which are also soft and tender. They would be perfect if paired with Pumpkin Donut Muffins, our Banana Pumpkin Muffins and our Pumpkin Snickerdoodles for for any fall entertaining.

Try our other Paula Deen finds like Paula Deen Pumpkin Cheesecake, Paula Deen's Sweet Potato Casserole or Paul Deen Deviled Eggs.

Why I Love This Recipe

These Pumpkin Bars are a hit at every party! They are so fluffy!!! Some pumpkin bars can be a little dense, but not these. They are fluffy and wonderful. I love how quick and easy they are to make. They are just a simple straightforward recipe that turns out great every time.

Ingredients

• eggs - large
• sugar - regular granulated sugar
• oil - this recipe calls for vegetable or canola oil, but you can also use avocado
• pumpkin - plain canned pumpkin puree, not t be confused with canned pumpkin pie flling!
• flour - regular all-purpose flour, bleached or unbleached
• baking powder
• cinnamon - my favorite is the Kirkland organic from Costco
• salt - regular table salt
• baking soda
• cream cheese - we HIGHLY recommend using PHILADELPHIA cream cheese for the best and smoothest results
• butter - regular butter, can be substituted for plant based butter, if desired
• powdered sugar
• vanilla - we always recommend pure vanilla for best results, but you can use imitation in a pinch

See recipe card for quantities.

Instructions

1. Start by preheating the oven to 350*F. Grease a 9x13 baking pan. Using a bowl and hand mixer or a stand mixer, beat together the eggs, sugar, oil and pumpkin on medium speed about 2 minutes. Scrape down the sides of the bowl with a spatula and beat another 30 seconds.

2. Combine all the dry ingredients (flour, baking powder, cinnamon, salt and baking soda) together in a medium sized bowl and whisk together until well combined. Add the dry ingredients to the wet ingredients and mix on low speed until well combined. The batter should be smooth.

3. Pour batter into your greased 9x13 pan and spread evenly. Bake for 28-30 minutes until the top is matte. Insert a toothpick into the center to test for doneness. The toothpick should come out clean. Let cool completely (at least 90 minutes) before frosting.

4. Beat butter on high for 2 minutes until light and fluffy. Add the cream cheese and mix until smooth. Add the powdered sugar and vanilla and beat until smooth. Spread across cooled pumpkin bars and enjoy!

Substitutions

• gluten free- substitute gluten free flour for regular flour for gluten free.
• dairy free - The bars themselves are naturally dairy free. Make the frosting dairy free by using plant based butter and vegan cream cheese.

Variations

• Pumpkin Spice Bars - for a more intense fall flavor and that pumpkin spice we love, omit the cinnamon and use 1 Tablespoon pumpkin spice.
• Chai- keep the cinnamon and add 1 ½ teaspoons cardamom and ½ teaspoon nutmeg.
• Pecan - add 1 ½ cups chopped pecans for that wonderful pecan texture and taste added.
• Caramel- try topping them with our delicious homemade caramel topping.

Equipment

• hand mixer -OR-
• stand mixer
• 9x13 baking pan

Storage

These store great in an airtight container for up to 5 days.

These can be frozen! They taste delicious partially thawed/ slightly frozen. Cut into desired size pieces prior to freezing. Thaw for 10 minutes or so before eating. Don't let these thaw to room temperature or they will start to weep and become quite messy.

Top tip

The butter for the frosting should only be slightly softened. If it's too soft and warm it'll collapse later into a soggy mess. Get the butter out around a half hour before you're ready to use it. It should still feel cold, but leave an imprint when you press on it with your finger.

Recipe

Paula Deen Pumpkin Bars

Nicole

These decadent pumpkin bars are so soft and tender and are perfectly complimented by a fluffy smooth cream cheese frosting.

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5 from 11 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 30 mins

Total Time 1 hr 35 mins

Servings 16 servings

Calories/serving 389 kcal

Ingredients

 

1x2x3x

For the pumpkin bar:

• ▢ 4 eggs
• ▢ 1 ⅔ cups sugar
• ▢ 1 cup vegetable oil
• ▢ 15 oz can pumpkin
• ▢ 2 cups flour
• ▢ 2 teaspoons baking powder
• ▢ 2 teaspoons cinnamon
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda

For the Frosting:

• ▢ 8 oz cream cheese softened
• ▢ ½ cup butter softened/slightly cold (see note)
• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

 

For the Pumpkin Bars:

• Preheat oven to 350*F
• Grease a 9x13 baking pan.
• Using a large mixing bowl and hand mixer or a stand mixer, beat the eggs, sugar, oil and pumpkin on medium speed for 2 minutes. Scrape down the sides of the bowl and mix an additional 30 seconds.
• In a medium sized mixing bowl combine the flour, baking, powder, cinnamon, salt and baking soda with a whisk.
• Pour dry ingredients into the wet ingredients and mix on low speed until well combined. The batter should be smooth.
• Spread in the 9x13 pan and bake for 28-30 minutes, until the top is matte. Insert a toothpick into the middle to test for doneness. It should come out clean.

For the frosting:

• Beat the butter on high for 2 minutes. Add the cream cheese and beat until well combined. Add the vanilla and powdered sugar and beat until light and smooth.
• Spread frosting on cooled pumpkin bars.
• Enjoy and let us know how you liked them!

Notes

Using slightly cold butter versus softened butter, will greatly improve the texture of your frosting. It will hold its form better and not slide all around. We recommend getting the butter out about a half hour before using it. It should still feel cold, but you should be able to make an imprint when you push on it with your finger.

Cream cheese frosting needs to be stored in the refrigerator. Either store leftover pumpkin bars in an airtight container in the refrigerator or store the unfrosted bars at room temperature and the frosting in the refrigerator.

These are great frozen! Freeze in an airitight container for up to 2 months. Thaw to only partially frozen. If thawed to room temperature they will weep and make a mess.

Nutrition

Serving: 1barCalories: 389kcalCarbohydrates: 51gProtein: 6gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 58mgSodium: 430mgPotassium: 130mgFiber: 1gSugar: 37gVitamin A: 4382IUVitamin C: 1mgCalcium: 99mgIron: 1mg

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