Let me tell you about these pumpkin bars – they're one of Paula Deen's best recipes, and I've baked them more times than I can count.
You know how most folks only think about pumpkin when the leaves start falling? Well, that makes sense, since about 80% of all the pumpkin we eat in America gets used up during fall baking.
Now, what makes Paula's bars special is how moist they turn out every single time. You'll need 4 eggs (room temperature works best), 1 cup of vegetable oil, and a 15-ounce can of pure pumpkin puree – not that pie filling stuff, mind you. The spices are what make it sing: 2 teaspoons of good cinnamon, 1/2 teaspoon of nutmeg, and just a little pinch of cloves. Trust me on those measurements – I've fiddled with them over the years, and Paula got it just right.
The cream cheese frosting on top is the crowning glory. I've tried plenty of pumpkin bar recipes in my day, but something about these proportions just works. It's the kind of recipe you'll want to keep handy when the first cool breeze hits.
Recipe
Paula Deen's Pumpkin Bars are a beloved fall dessert that perfectly captures the essence of autumn with their warm spices and rich pumpkin flavor. These moist, cake-like bars are topped with a creamy cream cheese frosting that adds the perfect balance of sweetness and tanginess to complement the pumpkin spice base. The use of warming spices like cinnamon and nutmeg echoes the tradition found in classic baked goods such as gingerbread cookies, which also celebrate the flavors of the season.
This recipe yields approximately 24 bars and can be made ahead of time, making it perfect for holiday gatherings, potlucks, or simply as a seasonal treat for the family. The bars maintain their moisture for several days when properly stored, and the flavors actually develop further after the first day.
- 4 eggs
- 1¼ cups granulated sugar
- 1 cup vegetable oil
- 15 oz can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350°F and grease a 15×10 inch jelly roll pan. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Mix dry ingredients together in a separate bowl, then gradually stir into pumpkin mixture until thoroughly combined. Spread batter into prepared pan and bake for 25-30 minutes. Cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth, then gradually beat in powdered sugar and vanilla until mixture reaches spreading consistency. Spread evenly over cooled bars.
For best results, make sure all ingredients are at room temperature before starting, especially the cream cheese and butter for the frosting. The bars can be stored in an airtight container in the refrigerator for up to 5 days, but should be brought to room temperature before serving for the best texture and flavor. If the frosting becomes too soft while spreading, refrigerate it briefly to firm it up.
Paula Deen's pumpkin bars have become a fall baking staple since she first shared the recipe on her Food Network show. These moist, spiced bars strike the perfect balance between cake and traditional pumpkin pie, topped with a rich cream cheese frosting that's become her signature.
While many associate pumpkin desserts with Thanksgiving, these versatile bars work just as well at autumn potlucks, Halloween parties, or weekend family gatherings. The recipe gained particular popularity in the early 2000s when comfort baking saw a resurgence, and home cooks were drawn to Deen's accessible, Southern-influenced approach to classic treats.
Conclusion
Simple pumpkin bars that'll make your kitchen smell like autumn. Mix together a 15-ounce can of pumpkin puree with 4 eggs and a cup of vegetable oil – no fancy technique needed, just good old-fashioned stirring. Now, folks often fuss over pumpkin bars, but it's that 2 teaspoons of cinnamon that does the real magic here. Paula Deen might be known for her rich Southern cooking, but these bars are just plain good sense – not too sweet, not too spicy. Top them with cream cheese frosting and watch them disappear faster than gossip at a church social. Better make a double batch if you're planning on sharing.