Paula Deen Pumpkin Bars Recipe

Get ready to fall in love at first bite with these classic Paula Deen Pumpkin Bars. Moist, tender, and crowned with a dreamy layer of cream cheese frosting, they bring all the autumn coziness into a single pan—no matter what season it is! You’ll be amazed at how effortlessly these bars come together, making them a favorite for weeknights and celebrations alike. Whether you’re a pumpkin devotee or just looking for a beautiful treat to share with loved ones, these bars promise to vanish in record time.

Ingredients You’ll Need

Every ingredient in these Paula Deen Pumpkin Bars plays a starring role—from the pure pumpkin that brings unbeatable flavor and moisture, to a sweet, tangy frosting that sets off the spiced cake perfectly. Here’s what you’ll need (plus a few tips to guarantee delicious results):

• Eggs: Provide essential structure and add richness to the bars—room temperature eggs blend most easily.
• Granulated sugar: Sweetens the bars just right and keeps the crumb super tender.
• Vegetable oil: Delivers ultimate moisture without weighing down the cake; other neutral oils will work too.
• Pumpkin (15 oz can): The star of the show! Use pure pumpkin, not pie filling, for that wholesome flavor.
• All-purpose flour (sifted): Sifting gives you light, fluffy bars by preventing lumps.
• Baking powder: Lifts the cake batter so the bars bake up soft and airy.
• Ground cinnamon: Infuses classic spice, making every bite feel like autumn.
• Salt: Balances the sweetness and enhances every other flavor note.
• Baking soda: Reacts with the pumpkin for an extra boost of tenderness.
• Cream cheese (softened): Makes the frosting lusciously smooth and slightly tangy.
• Butter (or margarine, softened): Adds creaminess and delicious body to the frosting—real butter gives the best flavor.
• Confectioner’s sugar (sifted): Blends silkily into the frosting for just the right amount of sweetness.
• Vanilla extract: Boosts both the cake and frosting with warm, fragrant depth.

How to Make Paula Deen Pumpkin Bars

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Give your 9×13-inch baking pan a light coating of nonstick spray or line it with parchment for easy lifting. This ensures your Paula Deen Pumpkin Bars bake up golden and never stick!

Step 2: Mix Up the Wet Ingredients

In a large mixing bowl, add the eggs, granulated sugar, vegetable oil, and pumpkin. Use your electric mixer at medium speed to beat everything together until the mixture looks fluffy and slightly lighter in color. You’ll know you’ve nailed it when the batter looks smooth and creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the sifted all-purpose flour, baking powder, ground cinnamon, salt, and baking soda. This ensures the leaveners and spices are evenly distributed—so every bite of your Paula Deen Pumpkin Bars is perfectly spiced and rises evenly.

Step 4: Blend Everything Together

On low speed, gradually add the dry ingredients into your pumpkin mixture. Mix until everything is well combined—don’t overmix or your bars can turn out tough. The result should be a silky, orange-hued batter ready for the oven!

Step 5: Bake Those Pumpkin Bars

Pour the batter into your prepared pan and spread it into an even layer. Pop it in the preheated oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely amazing!

Step 6: Cool Completely

Patience time! Let the bars cool to room temperature in the pan. This step is vital—if they’re too warm, the frosting will melt and slide right off!

Step 7: Make the Cream Cheese Frosting

While your bars cool, beat together the softened cream cheese and butter in a medium bowl until it’s totally smooth—no lumps allowed! Add the sifted confectioner’s sugar and beat on low until it’s fully blended, then beat in the vanilla extract for a final touch of flavor magic.

Step 8: Frost and Slice

Once cool, lavishly spread the frosting over your Paula Deen Pumpkin Bars. Slice them into neat squares or generous rectangles—however your heart desires. Prepare yourself for rave reviews from anyone lucky enough to try one!

How to Serve Paula Deen Pumpkin Bars

Garnishes

Give your bars a finishing touch by sprinkling with a little extra cinnamon, a dusting of nutmeg, or even some finely chopped pecans or walnuts. A dollop of whipped cream on the side never hurts either—each flourish just makes your Paula Deen Pumpkin Bars that much more irresistible and festive.

Side Dishes

Pair these bars with a mug of spiced chai, a robust black coffee, or cold milk to complement the warm spices and rich frosting. They’re also wonderful alongside a fresh fruit salad or a scoop of vanilla bean ice cream for a delicious dessert plate.

Creative Ways to Present

Use a cookie cutter to cut the bars into fun shapes for autumn celebrations or harvest parties. Try layering slices in a parfait glass with whipped cream and crumbled graham crackers for an eye-catching dessert. Or stack a few bars, wrap with twine, and give as a sweet homemade gift—because these Paula Deen Pumpkin Bars are the kind of treat people remember!

Make Ahead and Storage

Storing Leftovers

Cover any leftover bars tightly with plastic wrap or store them in an airtight container in the fridge. The flavors only deepen after a day or two, making these Paula Deen Pumpkin Bars a fabulous make-ahead treat for busy weeknights or big gatherings.

Freezing

Good news: you can freeze frosted or unfrosted bars! Simply layer the squares between sheets of parchment in an airtight container or zip-top bag. They’ll keep happily in the freezer for up to 2-3 months. Thaw in the fridge overnight before enjoying.

Reheating

For a bakery-style indulgence, let refrigerated bars sit at room temperature for a few minutes before serving. If you like a slightly warm treat, just zap a piece in the microwave for 10-15 seconds—making sure not to melt the frosting away!

FAQs

Can I use homemade pumpkin puree instead of canned?

Definitely! Just make sure your puree is very smooth and not watery. Homemade pumpkin puree sometimes holds more moisture, so you may want to slightly reduce the oil or blot the puree with paper towels if it seems loose.

What’s the best way to sift the flour and sugar?

You can use a fine-mesh sieve or a dedicated sifter for the flour and confectioner’s sugar. Sifting eliminates lumps and ensures a smoother batter and frosting for your Paula Deen Pumpkin Bars.

Do these bars need to be refrigerated?

Yes, because of the cream cheese frosting, it’s best to refrigerate the bars if they won’t be eaten within a couple of hours. Chilling keeps both the bars and frosting fresh and safe to eat.

Can I make Paula Deen Pumpkin Bars gluten-free?

Absolutely! Substitute your favorite one-to-one gluten-free flour blend for the all-purpose flour. Double-check your baking powder and other ingredients to ensure they’re gluten-free, and you’ll have a nearly identical treat.

Is it possible to make these bars ahead for a party?

Paula Deen Pumpkin Bars are perfect for making ahead! Bake and frost them the day before, then store covered in the refrigerator. They’ll taste even better the next day as the flavors have time to mingle.

Final Thoughts

Once you’ve baked a batch of Paula Deen Pumpkin Bars, you just might find yourself searching for excuses to make them again and again! Each square is a little celebration of cozy, old-fashioned goodness, and it’s nearly impossible to eat just one. Grab your mixing bowl, invite a friend, and share the magic—these are the fall treats everyone’s been waiting for!

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