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Paula Deen Pumpkin Bars

Paula Deen pumpkin bars are thick, spiced, and baked until set, then topped with a very smooth cream cheese frosting. This Southern-style dessert bakes in a jelly roll pan for easy cutting into generous bars with 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
 

Bake the pumpkin bars
  1. Preheat the oven to 350F and grease a 15x10 jelly roll pan.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. Beat eggs, vegetable oil, and pumpkin puree until combined, then fold into the dry ingredients.
  4. Spread the batter evenly in the greased pan.
  5. Bake for 25-30 minutes, until the bars are set.
  6. Cool completely before frosting.
Make and spread the cream cheese frosting
  1. Beat cream cheese and unsalted butter until very smooth.
  2. Add vanilla extract and gradually beat in powdered sugar.
  3. Spread the frosting generously over the cooled bars.
  4. Press a pecan half onto each bar.

Notes

For the cleanest slices, let the bars cool completely and chill briefly if your frosting feels soft when spreading (up to 2 hours). Store in the refrigerator for 4-5 days; freeze frosted bars for up to 2 months. For a lighter option, use reduced-fat cream cheese and butter (the frosting may be slightly softer).