Paula Deen’s Pumpkin Bars are a fall favorite! They are moist and delicious. They turn out perfect every time!
Paula Deen’s Pumpkin Bars are one of those recipes that my family has made for years. I am not sure where I first saw the recipe.
I think one of my sister’s first told me about it, but I don’t remember for sure. I know my sisters and I have all made this recipe for years.
One of us might have seen it years ago in the early days of her show. But it might have also come from one of her early cookbooks, because I have several of those as well.
No matter where I first got this, it has become one of our go to pumpkin recipes each fall.
This recipe is obviously not original to me. This is a Paula Deen recipe, but it is so good that I knew I had to share it with you.
This is one of those recipes that my family asks for over and over again. My daughter, who has a birthday in November, has requested this for her birthday cake many times.
My favorite way to make this is as bars in a jelly roll type of pan. But we have also made it in a 9×13 pan and as muffins. The recipe works well both of those ways. You just need to adjust the cooking time.
I now make this recipe all the time gluten free and it works well with Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
Paula Deen had a frosting recipe for these pumpkin bars, but I used my favorite cream cheese frosting instead. This frosting recipe is good. I use it on all kinds of cakes and cupcakes.
If you love pumpkin recipes you might also like these:
- The Best Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
- Gluten Free Pumpkin Doughnut Muffins
- Gluten Free Pumpkin Cinnamon Rolls
- Gluten Free Chocolate Chip Pumpkin Bars
- Pumpkin Muffins
- Pumpkin Pie Cake without Cake Mix
Paula Deen's Pumpkin Bars
Pumpkin bars are a fall favorite. They are easy and delicious to make and everyone loves them!
Ingredients
- For the Cake:
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups flour ( Bob's Red Mill 1 to 1 Gluten Free Flour Blend works well for gf version)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 to 4 cups confectioners' sugar
Instructions
Preheat the oven to 350 degrees F.
In a mixing bowl combine the eggs, sugar, oil and pumpkin and mix until light and fluffy. This will take 2-3 minutes.
In a separate bowl combing the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix until combined and the batter is smooth.
Spread the batter into a greased jelly roll style pan or cookie sheet with sides.
Bake for 23-25 minutes (30 -35 minutes if using a 9x13 pan)
While cake is baking make the frosting. In a bowl beat together cream cheese and butter. Add vanilla. Slowly add powdered sugar and beat for several minutes or until frosting is combined and smooth and desired texture is reached
Let cake cool completely before frosting. Frost and serve.
Yummy, Lynn! Thanks for sharing. 🙂
Yep, looks like cake to me too 🙂 Sounds scrumptious and very decadent!
When I saw that photo, I was hoping it was cream cheese frosting. Good call. Sounds great!
Yes, yes, yes. I agree-cream cheese frosting is always the way to go with pumpkin.
Sounds yummy.
sounds super yummy! i think i’m going to “borrow” your icing recipe for my daughter’s birthday cake next week. it sounds delicious!
Lynn,
This is so yummy. I made it for dessert tonight. This is quite a big deal since I
a. do not like pumpkin
and
b. rarely make dessert.
I could probably go sit down with my feet up for the whole night because DH is so happy and would probably do anything I asked him to. Thanks for sharing this!
One question though… my wet ingredients never got “light and fluffy” in the mixer. Does that make sense?
I am not sure why it did not get light and fluffy. Mine did not get super light and fluffy but it did change some. If the final results were fine and good, I would not worry about it. I am glad you liked it.
Sounds so good..
I had pumpkin bars some years ago. I haven’t run across a recipe yet that was as tasty. I can’t wait to make Paula’s. These are certain to be GREAT. Thanks for sharing.
I can’t wait to try this!
Yummy, i will be adding this to my menu!
I just made these today for school meal, and the recipe is exact same from Family Fun except add 1/4 tsp. ginger or nutmeg. Try it and see what you think. Anyway, everyone raves over this recipe and asks for it.
Do you have to sift the flour
No I don’t sift it.
I’ve been making these bars for the last 3 years for a Thanksgiving desert, (gf version). They are loved by all even family members who aren’t gf love them! I wanted to try baking them in a 9×13 pan this year. Any suggestions on baking time?
Thanks for sharing the wonderful recipe!
I am so glad that you enjoy these! I have made them many times for Thanksgiving too. I bake them for about 30-35 in a 9×13 pan. I usually check at 30 minutes, but end up cooking more like 35. If I make them as cupcakes I bake them 18-20 minutes. I hope that helps.
I see that you say 1 1/2 cups sugar here. I saw the same recipe on Paula Deen’s website, and it says 1 2/3 cup sugar. Just wondered if she changed it or if you cut it down. Making some this weekend.
I have been making this recipe for so long that I don’t really remember if I changed the sugar or not. I could have cut down the sugar, but they could have also updated the recipe. I know that the 1 1/2 cups works well though. I hope that helps.
Would this work ok with swapping applesauce for the oil?
Made these last week with a goat cheese icing, a bit of lemon juice in it. Yummy!
I am so glad that you enjoyed the pumpkin bars! Goat cheese icing sounds like a great frosting for these.