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    Home » Recipes » Desserts

    Paula Deen Pumpkin Bars with Cream Cheese Frosting

    Published: Jul 19, 2023 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

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    pumpkin pie bar with cream cheese frosting, walnuts, and caramel sauce on a white plate
    pumpkin pie bar with cream cheese frosting, walnuts, and caramel sauce on a white plate
    spatula lifting a pumpkin bar with the pan of bars in the background
    partial pan of pumpkin bars with cream cheese frosting with a cake server resting in the pan

    Paula Deen's Pumpkin Bars are so soft and moist with sweet pumpkin, warm fall spices, and the most perfectly fluffy cream cheese frosting. Perfect for fall and holiday baking! 

    pumpkin pie bar with cream cheese frosting, walnuts, and caramel sauce on a white plate

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    Jump to:
    • Why You're Going to Love This Recipe
    • Ingredients
    • How to Make Paula Deen's Pumpkin Bars
    • Storage 
    • Make Ahead 
    • FAQs
    • More Easy Pumpkin Recipes
    • 💌Let's Stay in Touch
    • 📖 Recipe

    Have you tried Paula Deen's pumpkin bar recipe? We did and they're outrageously delicious! 

    Soft, moist, and tender with warm pumpkin flavors and the most luscious cream cheese frosting ever. 

    They're super easy to make and the perfect recipe for pumpkin season. 

    Almost perfect, anyway. I just have two (tiny) things to mention ...   

    First: It's really cake. The texture is light and tender and it rises as high as cake. If you make these expecting a firm pumpkin cookie bar-type dessert, just know you're gonna get cake instead. And a darned good one, at that!

    Second: The only spice in her recipe is cinnamon. So I added pumpkin pie spice to the cake -- I mean bars -- and frosting to give it the full-on fall flavor I love in pumpkin desserts. 

    Nitpicks aside, these are incredibly delicious pumpkin bars and a new fall favorite. 

    Five stars. 10/10. Definitely recommend. 

    Looking for more classic Paula Deen recipe ideas? Try these next! 

    • Paula Deen Corn Casserole
    • Paula Deen Sweet Potato Casserole
    • Paula Deen's Southern Green Bean Casserole

    Why You're Going to Love This Recipe

    • Ultimate pumpkin dessert, perfect for fall baking or your Thanksgiving dessert table
    • Rich pumpkin with tangy cream cheese = best combination ever!
    • Easy fall recipe with simple ingredients

    Ingredients

    paula deen pumpkin bars ingredients

    Canned pumpkin puree. Make sure you don't accidentally grab pumpkin pie filling by accident. The cans look pretty similar, but the pumpkin pie filling cans are larger. 

    All-purpose flour. Spoon and level the flour in a measuring cup. If you scoop it right out of the bag, it compacts and you end up adding more, which can make the cake dry and dense. 

    Baking powder. If it's been a while since you've used your baking powder, test to make sure it's fresh. Stir ½ teaspoon baking powder into a bowl with 3 tablespoons of warm water. If it fizzes, it's fresh. 

    Baking soda. Test your baking soda for freshness by mixing ½ teaspoon baking soda with 3 tablespoons vinegar. If it bubbles, it's still good. 

    Pumpkin pie spice. Paula Deen's pumpkin bar recipe doesn't call for pumpkin spice, so I added it. I put it in the frosting, too. If you don't have any, get my easy recipe to make your own pumpkin pie spice here. 

    Cream cheese. Soften the cream cheese at room temperature so it will blend easily into the frosting. 

    Butter. Use softened butter for easy mixing and smooth cream cheese frosting.

    Powdered sugar. Sift or whisk the confectioner's sugar to remove any clumps. 

    Toppings. For an extra bit of texture and flavor, I added chopped walnuts and a drizzle of caramel sauce.  Toasted coconut or a dusting of cinnamon would also be delicious. 

    How to Make Paula Deen's Pumpkin Bars

    1. Prep the oven and pan. 

    Preheat the oven to 350. Spray a 9 x 13-inch baking pan with nonstick cooking spray. 

    2. Make the pumpkin bar batter. 

    In a large mixing bowl combine eggs, sugar, oil, and pumpkin with an electric mixer on medium speed until the pumpkin mixture is smooth and creamy. 

    hand mixer mixing pumpkin bars batter in white bowl

    In a separate medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda. 

    On low speed, mix the dry ingredients with the wet ingredients in 3 intervals, stopping to scrape down the sides of the bowl as needed.  Mix until completely combined. 

    pumpkin bar batter in a white bowl

    3. Bake. 

    Pour the batter into the pan and bake for 30-35 minutes or until the top springs back when gently pressed and a toothpick inserted into the center comes out clean. 

    Place the pan on a wire baking rack and cool completely. 

    4. Make the frosting. 

    Beat one package cream cheese and ½ cup butter until smooth and creamy. Add the powdered sugar and pumpkin pie spice and mix on low speed until combined. Mix in the vanilla. 

    hand mixer mixing cream cheese frosting in a clear bowl

    Frost the cooled pumpkin bars with the cream cheese frosting. 

    hand holding a spatula spreading cream cheese frosting over pan of pumpkin bars

    5. Serve and enjoy!

    pumpkin bars with cream cheese frosting and chopped walnuts on top
    spatula lifting a pumpkin bar with the pan of bars in the background

    Paula Deen's pumpkin bars are perfect just the way they are.

    For a little extra texture and flavor, sprinkle the top of the bars with chopped walnuts, a dusting of cinnamon, or a drizzle of caramel sauce.

    pumpkin pie bar with cream cheese frosting, walnuts, and caramel sauce on a white plate

    To make pumpkin bars exactly the way Paula Deen does, click this link for her recipe. 

    Storage 

    Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. 

    Make Ahead 

    Bake the bars, cool completely, and cover tightly. Store in the refrigerator for 1-2 days or freeze for up to 3 months. Thaw at room temperature. 

    Make the frosting and serve. 

    Freeze frosted bars tightly wrapped for up to 3 months. Thaw in the refrigerator. 

    Success Tips

    • Softened cream cheese and butter helps make the frosting smooth and creamy.  
    • Sifting or whisking the flour breaks up lumps and aerates the flour so it mixes easily with the wet ingredients
    • Cool the bars completely before frosting. 
    • The cream cheese frosting is soft and perfectly gloopy. For firmer frosting, add more confectioners' sugar until it reaches your desired consistency. 

    FAQs

    Can I freeze pumpkin bars with cream cheese frosting?

    Yes, you can freeze pumpkin bars with cream cheese frosting, however, it's best to freeze them without the frosting and add it after thawing. Tightly wrap the cooled, unfrosted bars in plastic wrap and foil. Thaw them in the refrigerator or at room temperature and add the cream cheese frosting before serving. 

    Should pumpkin bars be refrigerated?

    Unfrosted pumpkin bars can be stored at room temperature. Pumpkin bars with cream cheese frosting need to be refrigerated. 

    Can I substitute the cream cheese frosting with something else?

    Yes! Of course, cream cheese frosting is a classic choice for pumpkin bars, but you could also top them with lemon glaze, brown butter frosting, or a simple dollop of brown sugar cinnamon whipped cream. Or try this white chocolate cream cheese frosting. 

    fork holding a bite of pumpkin bar over a pumpkin bar on a white plate with pan of bars in background

    More Easy Pumpkin Recipes

    • piece of pumpkin pie with graham cracker crust with a dollop of cinnamon brown sugar whipped cream
      Pumpkin Pie with Graham Cracker Crust
    • stack of pumpkin yellow cake mix bars
      Pumpkin Bars with Cake Mix
    • stack of pumpkin pancakes toped with caramlized bananas, toasted pecans, and syrup on a white plate
      Thick & Fluffy Pumpkin Pancakes with Pancake Mix
    • a pumpkin pie in a cup on a plate with gingersnap cookies, a napkin, and a spoon in front of jars of pumpkin pie in a cup
      Pumpkin Pie in a Cup Recipe

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    📖 Recipe

    partial pan of pumpkin bars with cream cheese frosting with a cake server resting in the pan

    Paula Deen Pumpkin Bars

    Cara Lanz
    Paula Deen's Pumpkin Bars are so soft and moist with sweet pumpkin, warm fall spices, and the most perfectly fluffy cream cheese frosting. Perfect for fall and holiday baking! 
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 10 days d 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 15
    Calories 489 kcal

    Ingredients
      

    Pumpkin Bars

    • 4 eggs
    • 1 ⅔ cup sugar
    • 1 cup canola oil
    • 15 ounces canned pumpkin
    • 2 cups flour
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon salt
    • 1 teaspoon baking soda

    Cream Cheese Frosting

    • 8 ounces cream cheese, softened
    • ½ cup butter, softened
    • 2 cups powdered sugar, sifted
    • ¼ teaspoon pumpkin pie spice
    • 1 teaspoon vanilla extract

    Toppings, optional

    • ¼ cup chopped walnuts
    • caramel sauce
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    Instructions
     

    • Preheat the oven to 350. Spray a 9x13 pan with nonstick cooking spray.
    • In a large bowl, mix eggs, sugar, oil, and pumpkin with an electric mixer on medium speed until smooth and creamy.
    • In a separate bowl, sift or whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda.
    • Add the dry ingredients to the wet ingredients in 3 intervals, mixing on low and scraping down the sides, until smooth and completely combined.
    • Pour the batter into the pan and bake for 30-35 minutes or until the top springs back when gently pressed and a toothpick inserted into the center comes out clean.
      Place on a wire baking rack and cool completely.

    Cream Cheese Frosting

    • Beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and pumpkin pie spice and mix on low speed until combined. Mix in the vanilla.
      Spread cream cheese frosting onto the cooled pumpkin bars.
    • Sprinkle the top of the bars with chopped walnuts and serve with a drizzle of caramel sauce, optional.

    Notes

    Sifting or whisking the flour breaks up lumps and aerates the flour so it mixes easily with the wet ingredients
    Cool the bars completely before frosting. 
    The cream cheese frosting is soft and perfectly gloopy. If you prefer firmer frosting, add more confectioners' sugar until it reaches your desired consistency. 

    Nutrition

    Calories: 489kcalCarbohydrates: 55gProtein: 5gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 75mgSodium: 400mgPotassium: 126mgFiber: 2gSugar: 40gVitamin A: 4869IUVitamin C: 1mgCalcium: 70mgIron: 2mg
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    Hi, I'm Cara!

    I love sharing easy, delicious everyday recipes from the heartland.

    Whether you're looking for a fast and easy dinner recipe, something yummy for a potluck or holiday gathering, or just a little inspiration, I hope you'll find something you love here.

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