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Paula Deen Pumpkin Bars

Paula Deen pumpkin bars with warm cinnamon spice and a rich cream cheese frosting. Bake golden, set bars in a jelly roll pan, then top with a smooth butter-cream cheese layer and pecan garnish.
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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: 380
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
  • 1 stick (1/2 cup) unsalted butter softened
  • 1 tsp vanilla extract
  • 3 cup powdered sugar
  • 1 pecan halves for garnish

Equipment

  • 1 sheet pan

Method
 

Make the pumpkin bars
  1. Preheat the oven to 350F and grease a 15x10 jelly roll pan so the bars lift out cleanly.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined with no dry clumps visible.
  3. Beat the eggs, vegetable oil, and pumpkin puree together until the mixture looks uniform and glossy.
  4. Fold the wet mixture into the dry ingredients just until no streaks of flour remain.
  5. Spread the batter evenly in the greased pan, smoothing the top so it bakes flat.
  6. Bake for 25-30 minutes at 350F until the center is set and a toothpick comes out with only a few moist crumbs.
  7. Cool completely so the frosting doesn’t melt or slide.
Make and add the cream cheese frosting
  1. Beat cream cheese and unsalted butter until very smooth, with no visible lumps.
  2. Beat in vanilla extract.
  3. Gradually beat in powdered sugar until the frosting is thick and spreadable.
  4. Spread the frosting generously over the cooled bars.
  5. Press a pecan half onto each bar for garnish so the tops look evenly dotted.

Notes

Pro tip: cool the bars fully before frosting—warm bars will cause the frosting to soften and run. Store covered in the refrigerator up to 4 days; freeze unfrosted bars up to 2 months, then thaw and frost for best texture. For a lighter option, use reduced-fat cream cheese and butter in the frosting (texture stays creamy but may be slightly less rich).