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Paula deen pumpkin bar recipe is a fall dessert classic featuring a moist, spiced pumpkin base topped with creamy, tangy cream cheese frosting. Made with pantry staples like pumpkin puree, cinnamon, and brown sugar, these bars are ready in just under an hour. This recipe yields 24 bars perfect for sharing during autumn gatherings or cozy evenings at home.
These pumpkin bars are everything I love about fall baking—aromatic spices, a soft crumb, and a luscious layer of frosting. When I first made these, the smell alone transported me back to my Charleston kitchen during Thanksgiving, where pumpkin desserts always took center stage.
Table of Contents
Why Are Paula Deen Pumpkin Bars So Popular?
Paula Deen Pumpkin Bars with Cream Cheese Frosting are popular because they combine moist pumpkin spice flavors with a rich, creamy topping. This fuss-free dessert is easy to make and feeds a crowd, making it perfect for gatherings.
- Aromatic spices: Cinnamon, nutmeg, and ginger create a warm, inviting flavor profile that screams autumn.
- Perfect texture: The bars are moist but firm enough to hold their shape when sliced.
- Easy frosting: The cream cheese frosting is smooth, spreadable, and balances the sweet spiced base beautifully.
- Batch-friendly: Makes 24 bars, ideal for sharing or meal prep.
What Ingredients Do You Need for Paula Deen Pumpkin Bars?
To make these pumpkin bars, you’ll need pantry staples like sugars, spices, and pumpkin puree, plus a few fresh items for the cream cheese frosting. Each ingredient works together to create a harmonious dessert.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
The star ingredient, pumpkin puree, gives the bars their signature flavor and moistness. Meanwhile, the cream cheese brings tangy richness to the frosting.
How Do You Make Paula Deen Pumpkin Bars Step by Step?
Making these pumpkin bars is straightforward with minimal prep time. Follow these steps to whip up a batch of these irresistible treats.
Step 1 — Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 15×10-inch jelly roll pan to prevent sticking.
Step 2 — Mix the Wet Ingredients
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
You might also enjoy our soft pumpkin cookies with cream.
Step 3 — Add Eggs and Pumpkin
Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree until smooth.
Step 4 — Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 5 — Bake
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
Step 6 — Make the Frosting
In a medium bowl, beat the softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar, then mix in milk and vanilla extract for a creamy consistency.
Step 7 — Assemble
Spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into squares and serve.
For more ideas, check out our pumpkin cupcakes with cinnamon cream.
Frequently Asked Questions About Paula Deen Pumpkin Bars
Can I use fresh pumpkin instead of canned?
Yes, but make sure to puree and strain it to match the consistency of canned pumpkin.
How should I store these bars?
Store them in an airtight container in the refrigerator for up to 5 days.
Can I freeze these bars?
Yes, freeze the unfrosted bars for up to 3 months. Frost after thawing for best results.
What if I don’t have a jelly roll pan?
You can use a 9×13-inch pan, but the baking time may need to be adjusted slightly.
Can I add nuts or raisins to the recipe?
Yes, feel free to fold 1/2 cup of chopped nuts or raisins into the batter for added texture.
Looking for something similar? Try our swirled pumpkin cream cheese muffins.
How to Store and Reheat Paula Deen Pumpkin Bars
Proper storage is key to keeping these bars moist and flavorful for days. Follow these tips for the best results.
Refrigerate any leftover bars in an airtight container for up to five days. Bring them to room temperature before serving, or enjoy them chilled straight from the fridge.
For longer storage, freeze the unfrosted bars in a single layer wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge, then frost and serve as desired.
Serving Ideas for Pumpkin Bars
These pumpkin bars are versatile and pair beautifully with various accompaniments. Here are some ideas:
- Hot coffee: The warm spices in the bars complement the bold flavors of coffee.
- Vanilla ice cream: A scoop adds a creamy, cold contrast to the bars’ soft texture.
- Whipped cream: Light and airy, whipped cream enhances the creamy frosting without overpowering it.
- Chai tea: The spiced flavors of chai mirror the warm notes in the dessert.
Paula Deen Pumpkin Bars with Cream Cheese Frosting
Equipment
- mixing bowl
- whisk
- jelly roll pan
- oven
- spatula
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs
- 1 can pumpkin puree (15 oz)
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 15x10-inch jelly roll pan.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla extract.
- Pour the batter into the prepared jelly roll pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
- In a medium bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth.
- Gradually add the powdered sugar, and mix until well combined. Add milk and vanilla extract, and mix until smooth and spreadable.
- Once the pumpkin bars have cooled, spread the cream cheese frosting evenly over the top. Cut into bars and serve.
Notes
Nutrition
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