Saturday, October 8, 2011

Pumpkin Bars with Cream Cheese Frosting

I make these every year.  Sometimes I make them a few times a year.  They are the hit of my work breakfasts and a favorite with my family and friends.  The thing I don't do, is take a picture of the finished product.  Probably because I always have a hard time with the frosting, and they never look as good as Paula's. I still wanted to share the recipe.  It is amazing. The frosting pairs perfectly with the bars.  They are perfect for a cool Fall weekend.  Enjoy!

Pumpkin Bars (recipe courtesy of Paula Deen)


  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda


  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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