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    Home » Recipes » Brownies, Squares and Bars

    Paula Deen's Pumpkin Bars

    Sep 10, 2021 · Modified: Jan 7, 2022 by Sandra Flegg

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    Paula Deen's Pumpkin Bars are the best ever! Moist and lightly spiced, this recipe is a must for your fall baking list! Top these easy pumpkin bars with a delicious cream cheese icing and enjoy with a tall glass of milk or cup of tea!

    Paula Deen's pumpkin bars, cut into squares and frosted with a cream cheese icing rosette sitting on a white plate. this recipe!

    Are you a pumpkin lover? If not, this recipe might just convert you!

    I've tried many pumpkin bar recipes and this one is THE BEST EVER! I turned to Paula Deen for this wonderful recipe. The original recipe for Paula Deen's Pumpkin Bars calls for spreading the frosting on the entire cake. We love to cut them up and pipe the icing on individually using a 1M piping tip. So easy!

    You can do whatever you like with this delicious cream cheese icing. It can be spread over the cooled cake or piped into pretty rosettes.

    Close up image of pumpkin bars on white plate.

    If you haven't quite embraced the fact that FALL is around the corner, this pumpkin bar will definitely get you in the spirit!

    If you're looking for other delicious pumpkin recipes, you have to try Downeast Maine Pumpkin Bread. The recipe makes two loaves and it is out of this world!

    YOU'LL LOVE THIS RECIPE!

    • I love how quick and easy it is to put together. Wet ingredients, dry ingredients, then add one to the other. What could be easier?
    • If you're looking for a fall baking recipe that will please the whole family, this is it!
    • the ingredients are pretty basic. I always like to keep a can of pumpkin on hand. If you don't have one, grab that and the cream cheese. Everything else is pantry staples.

    INGREDIENTS & SUBSTITUTIONS

    Ingredients for Pumpkin Bar Recipe in small bowls with text overlay on each ingredient.
    • Eggs - use large eggs at room temperature. Take the eggs out of the refrigerator about an hour before you being making the recipe.
    • Granulated Sugar
    • Vegetable oil
    • Pure Pumpkin - double check the label when you buy the pumpkin. It should say 'pure pumpkin' and not 'pumpkin pie filling'. The texture and flavors are completely different!
    • All Purpose flour
    • Baking powder
    • Ground cinnamon
    • Salt
    • Baking Soda
    • Cream Cheese - I like to use the regular cream cheese, however I've also used the light cream cheese for the frosting.
    • Butter - for the icing should be softened at room temperature. Take it out of the refrigerator one hour before you start the recipe.
    • Powdered sugar
    • Vanilla extract - I always recommend using pure vanilla extract. Artificial vanilla extract will also work just fine in a pinch.

    STEP-BY-STEP INSTRUCTIONS

    Preheat oven to 350°F.

    Grease a 9x13-inch baking dish.

    Pumpkin, oil, eggs and sugar in mixing bowl of stand mixer with spatula.

    I used my stand mixer for these pumpkin bars. You can also use a hand-held electric mixer, or even mix it by hand. (a bit of a workout).

    Combine the eggs, sugar, oil and pumpkin and beat it until light and fluffy. I beat it for about a minute and half.

    Dry ingredients in mixing bowl.

    In a separate mixing bowl, stir together all-purpose flour, baking powder, cinnamon, baking soda and salt.

    dry ingredients are added to wet ingredients in stand mixer bowl.

    Add the dry ingredients to the pumpkin mixture all at once. Mix on low speed until combined.

    Pumpkin bar batter is spread into a greased 9 x 13 inch baking dish.

    Spread the batter into prepared 9×13 inch baking pan.

    Bake in 350°F oven for 30 minutes.

    Test with cake tester or toothpick to ensure that the bars are fully cooked in the middle of the baking dish. They may need an extra 5 minutes of baking time.

    Let cool completely before frosting. If you don't cool completely and frost the bars while they're still too warm, the icing will be runny and not set properly.

    Cream cheese, butter and powdered sugar in bowl from stand mixer with whisk attachment.

    While bars are cooling make the cream cheese icing.

    For the icing: I like to use the whisk attachment on my stand mixer or you can use the regular beaters on an electric hand mixer. You can also do it by hand if you don't have a mixer.

    Beat the cream cheese and butter on medium-high speed until it's smooth.

    Gradually add in the powdered sugar and mix at low speed until combined.

    Add vanilla and give it a final mix on medium speed until it's nice and creamy and the right spreadable consistency.

    Next, you have two options. You can either spread the icing on the bars, then cut into bars or pipe the icing using a 1M (or any large star piping tip) onto the tops of the bars.

    If you like, give them a little dusting of cinnamon to make them even prettier!

    Close up image of Paula Deen's Pumpkin Bars with a rosette of cream cheese frosting.
    Can you freeze pumpkin bars?

    Yes, pumpkin bars can be frozen for up to two months. Freeze cooled bars, without icing in an airtight freezer-safe container.

    Are pumpkin bars supposed to be refrigerated?

    If the pumpkin bars are frosted with cream cheese icing, they should be refrigerated for up to four days.

    YOU MIGHT ALSO ENJOY THESE RECIPES

    • Pumpkin Pecan Dump Cake
    • Amish Apple Fritter Bread
    • Easy Cherry Pie Bars for a Crowd
    • Apple Pie Bars with Streusel Topping

    I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!

    Print
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    Close up image of pumpkin bars on a white plate.

    Paula Deen's Pumpkin Bars


    ★★★★★

    5 from 4 reviews

    • Author: Sandra Flegg
    • Total Time: 40 minutes
    • Yield: 20
    Print Recipe
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    Description

    Paula Deen's Pumpkin Bars are the best ever! Moist and lightly spiced, this recipe is a must for your fall baking list! Top these easy pumpkin bars with a delicious cream cheese icing and enjoy with a tall glass of milk or cup of tea!


    Ingredients

    4 eggs, room temperature

    1 ⅔ cup sugar

    1 cup vegetable oil

    15 oz. can pumpkin

    2 cups all-purpose flour, sifted

    2 tsp. baking powder

    2 tsp. cinnamon

    1 tsp. salt

    1 tsp. baking soda

    8 oz. package cream cheese

    ½ cup butter, softened at room temperature

    2 cups powdered sugar, sifted

    1 tsp. vanilla extract


    Instructions

    1. Preheat oven to 350°F.
    2. Grease a 9x13-inch baking dish and set aside.
    3. In bowl of stand mixer, or using electric mixer with mixing bowl, beat eggs, sugar, oil and pumpkin until smooth and creamy.
    4. In a separate large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt and cinnamon.
    5. Add the dry ingredients to the pumpkin mixture. Mix at low speed until combined. 
    6. Spread batter into prepared baking dish.
    7. Bake in 350°F oven for 30 minutes.  Test the centre using a toothpick to ensure the bars are completely cooked in the middle. They might need an extra 5 minutes of baking.
    8. Cool bars completely before frosting.
    9. To make the cream cheese icing: beat butter and cream cheese together until smooth.
    10. Gradually add in the powdered sugar and beat over medium speed until combined.
    11. Add in the vanilla and mix on high for a minute until it's nice and creamy and spreadable.
    12. Spread on pumpkin bars, then cut into bars. 
    13. Alternatively you can pipe rosettes as shown in the feature image using a 1M Wilton piping tip and decorating bag for icing.
    14. Makes 20 small or 10 large bars.

    Notes

    1. The original recipe indicated that a 9x13-inch pan would make 10 bars.  I found them to be large and cut 20 bars from a 9x13-inch pan and it was the perfect size for dessert.
    2. Storage instructions: Store cooled bars covered in the refrigerator for up to four days.
    3. Freezing instructions: Store cooled bars in an airtight container for up to two months.  Freeze without the cream cheese frosting.  Thaw pumpkin bars in refrigerator and frost with cream cheese frosting before serving. 
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Dessert
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: one bar
    • Calories: 327
    • Sugar: 29 g
    • Sodium: 209.6 mg
    • Fat: 18.1 g
    • Saturated Fat: 13 g
    • Trans Fat: 0 g
    • Carbohydrates: 40.2 g
    • Fiber: 0.9 g
    • Protein: 3 g
    • Cholesterol: 53.7 mg

    Keywords: Paula Deen pumpkin bars

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sandra

      October 04, 2021 at 12:59 pm

      My husband request these for his birthday on the weekend! I spread the frosting over the entire 9x13-inch bar and it was delicious!

      ★★★★★

      Reply
    2. Sarah

      November 10, 2021 at 9:31 pm

      These are the best I have found. I was wondering if you could use the same recipe but use applesauce if so how much applesauce would you substitute for the pumpkin??

      Reply
      • Sandra

        November 11, 2021 at 12:13 pm

        Aren't they so tasty!! I haven't tried applesauce as a substitute but I would love to hear the outcome if you try it! Thanks so much for commenting and stopping by! 🙂 Sandra

        Reply
    3. Kathleen

      August 17, 2022 at 12:09 pm

      Yes I baked it. Very easy and delicious!!! Every recipe that I cook is always Great when it is Paula's!

      ★★★★★

      Reply
      • Sandra Flegg

        August 17, 2022 at 1:25 pm

        I love Paula Deen's recipes too!! So happy to hear that you enjoyed it! 🙂 Sandra

        Reply
    4. Kimberly Lambert

      September 23, 2022 at 10:37 am

      I just made these bars, they are easy and FABULOUS!! Thank you Paula!!

      Reply
    5. Sheila Randall

      September 27, 2022 at 5:25 pm

      Could I add pumpkin spice to this recipe to give it a little more spice taste?

      Reply
      • Sandra Flegg

        October 07, 2022 at 7:33 am

        Yes, you could certainly experiment with adding pumpkin pie spice to the batter. I would start with 1 teaspoon or maybe 2 teaspoons and go from there. Thanks! Sandra

        Reply
    6. Lorie Hultin

      October 03, 2022 at 9:09 am

      Pumpkin Bars were AMAZING!!!!
      Thank You for sharing!!!❤️🙏

      ★★★★★

      Reply
      • Sandra Flegg

        October 03, 2022 at 9:39 am

        Oh! I'm so happy to hear that you enjoyed them too! Thanks for taking the time to comment 🙂 Sandra

        Reply
    7. Lisa Benedict

      October 11, 2022 at 6:55 pm

      Can I use a different icing? I don’t like cream cheese, any suggestions?

      Reply
      • Sandra Flegg

        October 14, 2022 at 7:29 am

        Yes! You can use a different icing such as a basic buttercream icing.

        Reply
    8. Sandra

      October 19, 2022 at 7:47 pm

      I have both salted and unsalted butter. Which one would be best to use?

      Reply
      • Sandra Flegg

        October 24, 2022 at 8:24 am

        You may use either. I typically use salted butter for this recipe. Thanks!

        Reply
    9. Kathy

      October 29, 2022 at 9:33 am

      Would I be able to use egg substitute? I’m allergic to eggs. Thanks.

      Reply
      • Sandra Flegg

        November 01, 2022 at 9:53 am

        Hi! I haven't tested this recipe with egg substitutes but I would love to hear how it turns out should you try it! thanks 😉 Sandra

        Reply
        • Shasta

          November 09, 2022 at 2:01 pm

          Would it be possible to make this recipe and bake it in a cupcake pan? That's easier to share with friends, otherwise I will eat it all ;p

          Reply
          • Sandra Flegg

            November 10, 2022 at 4:09 pm

            I haven't tried them in a cupcake pan, but I think they would be okay because these bars are very cake-like. 🙂 Please let us know how they turn out!

            Reply
    10. Tim

      January 19, 2023 at 3:54 pm

      Ok these are seriously not only the best pumpkin dessert recipe we have ever tried but one for the best bar recipes ever. Just delicious, thanks Paula and Sandra!!

      ★★★★★

      Reply

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round.  More about me

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