Paula Deen Pumpkin Bars

5 from 2 votes

This Paula Deen Pumpkin Bars make the perfect fall dessert. Adding the homemade cream cheese frosting makes this fall treat even better.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

For the Bars:

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ⅔ cups granulated sugar
1 cup vegetable oil
1 can Pure Pumpkin 15 ounces
4 Large Eggs

For the Cream Cheese Frosting:

8 ounces cream cheese softened
½ cup Butter softened
1 ½ cups Powdered Sugar
1 teaspoon vanilla extract

Instructions

For the Pumpkin Bars:

Preheat the oven to 350°F (177°C) and grease a 9X13 baking pan or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt. Set aside.
In a separate bowl, whisk together the sugar, vegetable oil and pumpkin until combined.
Then add in the eggs and whisk until combined.
Pour the dry ingredients into the wet ingredients. Stir until just combined.
Pour the mixture into the prepared baking pan.
Bake for 30-32 minutes until a toothpick inserted into the center of the cake comes out clean.
Remove the bars from the oven and let it cool completely at room temperature for topping with the frosting.

For the Cream Cheese Frosting:

Beat together the cream cheese and butter until light and fluffy with a hand held mixer or stand up mixer.
Add in the vanilla extract and powdered sugar. Mix on a low speed until combined and the frosting is smooth.
Spread the frosting onto the cooled pumpkin bars. Then the pumpkin bars are to cut, serve and enjoy!

Notes

Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition