Paul's Pumpkin Bars

4.7
(1,526)

These easy pumpkin bars are full of fall flavor with a moist texture and a decadent cream cheese frosting. So far, I haven't found anyone who doesn't love them!

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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
24
Yield:
24 bars

If you're looking for the perfect fall treat, your search ends with these pumpkin bars. Indulgent cream cheese frosting perfectly complements a moist spiced pumpkin cake. What more could you ask for in a crowd-pleasing autumnal dessert?

a low angle super close up view of several frosted pumpkin bars sliced and plated
Victoria Jempty/Allrecipes

Pumpkin Bar Ingredients

Here's what you'll need to add to your grocery list:

· For the Cake: eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and salt
· For the Frosting: butter, cream cheese, vanilla extract, and confectioners' sugar

How to Make Pumpkin Bars

Paul's Pumpkin Bars on a white plate
SMClanton

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these decadent pumpkin bars with cream cheese frosting:

1. Bake the Cake: Beat the wet ingredients in a bowl until well-combined. Sift the dry ingredients together in a separate bowl, then add the dry mixture to the wet mixture. Spread the batter in an ungreased jelly roll pan. Bake in a preheated oven until the cake bounces back when gently pressed.
2. Make the Frosting: Beat the butter and cream cheese together until smooth, then stir in the vanilla. Add the confectioners' sugar a little at a time, beating until mixture is smooth.
3. Frost and Cut the Bars: Evenly spread the frosting over the cooled cake. Cut into 24 equal squares.

Can You Make Pumpkin Bars Ahead Of Time?

Yes! You can make these pumpkin bars ahead of time. They will last for about three days in an airtight container in the fridge.

How to Store Pumpkin Bars?

Paul's Pumpkin Bars close up
Paula

Place the pumpkin bars in an airtight container or wrap them in storage wrap or foil. Store in the fridge for up to three days.

Can You Freeze Pumpkin Bars?

Yes, but it's best to frost the pumpkin bars after freezing. After baking, let the cake cool completely. Wrap it in a layer of storage wrap, then follow it up with a layer of foil. Freeze for up to three months. Thaw in the fridge overnight. Frost the thawed cake, then cut into squares for serving.

Allrecipes Community Tips and Praise

"OH MY GOODNESS, these are the best pumpkin bars I have ever made or tried," raves Egapylime. "Very very moist and the frosting is perfect. You won't regret trying these!"

"I just made these today, and my family absolutely loves them," says Just a Novice Baker. "Also, while they bake, your house will smell like pumpkin pie."

"The only changes I made was I spread the frosting while they were still warm and it melted over the bars, which made them even better and provided a great texture and "gooeyness" to the bars," according to Brayden Edman.

Editorial contributions by Corey Williams

Ingredients

Cake:

  • 1 (15 ounce) can pumpkin puree

  • 1 ⅔ cups white sugar

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

Frosting:

  • ½ cup butter, softened

  • 1 (3 ounce) package cream cheese, softened

  • 1 teaspoon vanilla extract

  • 2 cups sifted confectioners' sugar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Make cake: Beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.

  3. Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl; stir into pumpkin mixture until thoroughly combined. Spread batter evenly into an ungreased 10x15-inch jelly roll pan.

  4. Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.

  5. While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth.

  6. Spread frosting evenly on top of cooled cake. Cut into 24 squares.

    a low angle super close up view of several frosted pumpkin bars sliced and plated
    Victoria Jempty/Allrecipes

Nutrition Facts (per serving)

279 Calories
15g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 279
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 24%
Cholesterol 45mg 15%
Sodium 283mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 3%
Total Sugars 25g
Protein 3g
Vitamin C 1mg 4%
Calcium 39mg 3%
Iron 1mg 6%
Potassium 66mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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