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Paula Deen Pumpkin Bars

Paula Deen pumpkin bars with tender, spiced cake layers and a thick cream cheese frosting. Bake until just set for clean slices, then top 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 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
  • 0.5 cup unsalted butter
  • 1 tsp vanilla extract
  • 3 cup powdered sugar
  • 1 pecan halves

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bars
  1. Preheat the oven to 350F, 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 the eggs, vegetable oil, and pumpkin puree together until smooth, then fold into the dry ingredients.
  4. Spread the batter evenly in the greased pan, then bake for 25-30 minutes until set.
  5. Cool the bars completely.
Make and add the cream cheese frosting
  1. Beat cream cheese and unsalted butter until very smooth.
  2. Add vanilla extract, then gradually beat in powdered sugar until thick and spreadable.
  3. Spread the frosting generously over the cooled bars.
  4. Press a pecan half onto each bar as garnish.

Notes

Pro tip: Cool the bars fully before frosting so the cream cheese layer stays thick and doesn’t melt. Store covered in the fridge up to 4-5 days; freeze unfrosted bars up to 2 months, and thaw overnight in the refrigerator before frosting. For a lighter option, use reduced-fat cream cheese and butter.