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Paula Deen Pumpkin Bars

Paula Deen pumpkin bars with a tender, spice-forward cake base and a very generous cream cheese frosting. Baked until just set at 350°F, then topped with pecan halves for a classic Southern finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: Southern American
Calories: 290
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
  • 0.5 cup unsalted butter
  • 1 tsp vanilla extract
  • 3 cup powdered sugar
  • 1 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, then fold the mixture into the dry ingredients.
  4. Spread the batter evenly in the pan, then bake for 25-30 minutes at 350°F until set.
  5. Cool the bars completely before frosting.
Make and finish with 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 smooth and spreadable.
  3. Spread the frosting generously over the cooled bars, then press a pecan half onto each bar.

Notes

Pro tip: for the smoothest frosting, make sure cream cheese and unsalted butter are fully softened before beating. Store bars in an airtight container in the refrigerator for up to 5 days; freezer yes—freeze frosted bars (or unfrosted bars) up to 2 months and thaw in the fridge overnight. For a dietary swap, use gluten-free 1:1 all-purpose flour in place of regular flour.