Paula Deen Pumpkin Bars with Cream Cheese Frosting

Paula Deen Pumpkin Bars with Cream Cheese Frosting is a fall classic that feeds 10 from one 9x13 pan. Canned pumpkin, warm cinnamon, and thick cream cheese frosting come together in about 45 minutes. This is the dessert that shows up at every church supper and holiday table across the South.

The frosting decides whether these bars are good or great. Paula calls for softened cream cheese and softened butter beaten together until smooth before adding the confectioner’s sugar. If either one is still cold, you end up with lumps that no amount of mixing will fix.

Mix the batter on low speed once the dry ingredients go in, because overmixing makes the bars tough. You can bake these a day ahead and keep them covered in the fridge. Bring them to room temperature for about 20 minutes before serving so the frosting softens up.

Paula Deen Pumpkin Bars with Cream Cheese Frosting

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

710

kcal

Soft, spiced pumpkin bars made with canned pumpkin, cinnamon, and vegetable oil, then topped with a smooth cream cheese and butter frosting.

Ingredients

• 4 eggs
  

• 1 2/3 cups granulated sugar
  

• 1 cup Vegetable oil
  

• (15 oz) can pumpkin
  

• 2 cups sifted all purpose flour
  

• 2 teaspoons baking powder
  

• 2 teaspoons ground cinnamon
  

• 1 teaspoon salt
  

• 1 teaspoon baking soda
  

• (8 oz) package softened cream cheese
  

• 1/2 cup softened (or margarine) Butter
  

• 2 cups sifted confectioner’s sugar
  

• 1 teaspoon vanilla extract

Directions

• Preheat: Preheat the oven to 350 °F.
• Mix wet ingredients: Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Combine dry ingredients: Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Make the batter: Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Bake: Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
• Cool: Let cool completely before frosting.
• Cut: Cut into bars.
• Make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner’s sugar and mix at low speed until combined. Stir in the vanilla and mix again.
• Frost: Spread on cooled pumpkin bars.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh pumpkin instead of canned?

You can, but canned pumpkin has a more consistent moisture level. Fresh pumpkin varies in water content, so your bars might turn out soggy or dry depending on the batch. If you go fresh, roast it first and drain off any extra liquid before measuring.

How long do these bars keep in the fridge?

Covered tightly, they last about 5 days in the refrigerator. The cream cheese frosting needs to stay cold, so do not leave them out on the counter for more than a couple of hours. They also freeze well for up to 3 months if you wrap them individually.

Can I make the frosting ahead of time?

Yes. The frosting holds well in the fridge for up to 3 days in an airtight container. Let it come to room temperature and give it a quick stir before spreading. Cold frosting tears the surface of the bars.

Why did my bars come out dense and heavy?

Overmixing after adding the dry ingredients is the most common reason. Paula says to mix at low speed until just combined. The second issue is old baking soda or baking powder, which kills the rise. Check the expiration dates before you start.

Do I have to sift the flour and confectioner’s sugar?

Paula lists both as sifted, so follow her lead. Sifting the flour prevents dense pockets in the batter. Sifting the confectioner’s sugar is even more important for the frosting, because unsifted sugar clumps and makes the frosting gritty.