Paula Deen Pumpkin Bars

5 from 7 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

Cost: $10.45, $0.87 per Serving

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. Grease a 9x13-inch baking dish or line it with parchment paper, leaving enough overhang to easily remove the bars after baking.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large mixing bowl, whisk together the sugar, vegetable oil and pure pumpkin until combined.
Add the eggs and whisk until smooth.
Gradually add the dry ingredients to the pumpkin mixture and stir just until combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bars to cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the softened cream cheese and softened butter until light and fluffy.
Add the vanilla extract and powdered sugar.
Mix on low speed until the frosting is smooth and creamy.
Spread the frosting evenly over the cooled pumpkin bars.
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.

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