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Paula Deen Pumpkin Bars

Paula Deen pumpkin bars with a tender spiced crumb and a very generous cream cheese frosting layer. Bake in a jelly roll pan until set, then frost only after the bars cool completely for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree
For Paula Deen's cream cheese frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 3 cup powdered sugar
  • 0.25 pecan halves for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bars
  1. Preheat the oven to 350°F, then grease a 15x10 jelly roll pan.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. Beat eggs, vegetable oil, and pumpkin puree together until smooth, then fold into the dry ingredients.
  4. Spread the batter evenly in the prepared pan, then bake for 25–30 minutes until the center is set.
  5. Cool the bars completely before frosting.
Make and apply the cream cheese frosting
  1. Beat cream cheese and unsalted butter until very smooth, then add vanilla extract.
  2. Gradually beat in powdered sugar until the frosting is thick and spreadable.
  3. Spread the frosting generously over the cooled bars.
  4. Press a pecan half onto each bar for garnish.

Notes

For the cleanest slices, cool the bars fully before frosting; if your kitchen is warm, chill the frosted bars for 30 minutes to firm up. Store covered in the refrigerator up to 5 days; freeze frosted bars up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese and butter while keeping the same powdered sugar amount for structure.