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Southern-Style Paula Deen Pumpkin Bars With Cream Cheese Frosting - Cozy, Crowd-Pleasing Treat

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 servings

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional for extra warmth)
  • 4 large eggs, room temperature
  • 1 2/3 cups granulated sugar
  • 1 cup neutral oil (such as vegetable or canola)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 3 1/2 cups powdered sugar, sifted
  • Pinch of salt

Instructions
 

  • Prep the pan: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment for easy lifting.
  • Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Mix the wet base: In a large bowl, beat eggs and sugar until slightly thick and pale, about 1–2 minutes. Add oil, pumpkin puree, and vanilla. Stir until smooth.
  • Combine: Add the dry ingredients to the wet. Stir gently until just combined. Do not overmix—a few small lumps are fine.
  • Bake: Pour batter into the pan and smooth the top. Bake 25–30 minutes, until a toothpick comes out clean or with a few moist crumbs.
  • Cool completely: Set the pan on a rack and cool fully. Frosting will melt on warm bars, so don’t rush this step.
  • Make the frosting: In a mixing bowl, beat cream cheese and butter until fluffy and smooth. Add vanilla and salt. Gradually beat in powdered sugar until creamy and spreadable.
  • Frost and finish: Spread frosting evenly over cooled bars. For clean slices, chill the pan 20–30 minutes before cutting.