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Paula Deen Pumpkin Bars

Paula Deen pumpkin bars are made with a spiced pumpkin batter baked until set, then finished with a thick, very smooth cream cheese frosting. The Southern-style dessert is cut into generous bars and topped with pecan halves for crunch.
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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: 420
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
  • 0.25 pecan halves for garnish

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the smoothest frosting, make sure the cream cheese and butter are fully softened before beating until very smooth. Store covered in the refrigerator for up to 5 days; the bars can be frozen up to 2 months (thaw overnight in the fridge). If you want a lighter option, you can use reduced-fat cream cheese and reduce powdered sugar slightly to keep the frosting spreadable.