If you’re craving a dessert that’s part cake, part comfort, and entirely delicious, let me introduce you to Paul’s Pumpkin Bars. These pumpkin squares are moist, warmly spiced, and topped with a dreamy layer of cream cheese frosting that makes each bite downright irresistible. They’re the kind of treat that’s perfect for everything from a casual weeknight bake to a holiday dessert spread.

And the best part? This recipe is simple, straightforward, and practically foolproof. No need to fuss with fancy layers or piping bags—just bake, frost, slice, and watch them disappear. Whether you’re baking for your family, your coworkers, or a festive fall potluck, these bars are guaranteed to earn you rave reviews.

So, if you’re looking for a no-stress recipe that still delivers that wow factor, Paul’s Pumpkin Bars will quickly become your go-to. Trust me, they’re the definition of fall baking made easy.

Why You’ll Love Paul’s Pumpkin Bars

Moist, tender cake with just the right hint of cinnamon spice.
A rich layer of cream cheese frosting (because honestly, what’s pumpkin without cream cheese?).
Quick to make and even quicker to disappear.
Perfect for holiday treats, potlucks, or everyday snacking.

Ingredients You’ll Need

For the Cake:

425 g (1 can, 15 oz) pumpkin puree
330 g (1 ⅔ cups) white sugar
240 ml (1 cup) vegetable oil
4 large eggs
250 g (2 cups) all-purpose flour
4 g (2 teaspoons) ground cinnamon
8 g (2 teaspoons) baking powder
5 g (1 teaspoon) baking soda
5 g (1 teaspoon) salt

For the Frosting:

115 g (½ cup) butter, softened
85 g (1 package, 3 oz) cream cheese, softened
5 ml (1 teaspoon) vanilla extract
250 g (2 cups) sifted confectioners’ sugar

Step-by-Step Directions

Preheat oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan (no greasing needed).
In a large bowl, beat pumpkin puree, sugar, oil, and eggs until smooth.
In another bowl, sift together flour, cinnamon, baking powder, baking soda, and salt.
Gradually fold dry mixture into wet mixture until just combined. Don’t overmix.
Spread batter evenly into the pan and bake 25–30 minutes, or until the centre springs back when lightly pressed. Let cool completely.
For the frosting: beat butter and cream cheese until creamy. Mix in vanilla, then gradually add confectioners’ sugar until fluffy.
Spread frosting over the cooled cake, slice into 24 bars, and serve.

Tips for the Best Pumpkin Squares

Don’t skip the cooling. Frosting a warm cake = melty mess.
Use pumpkin puree, not pie filling. Pie filling has added sugar and spices that can throw off the recipe.
Make it your own. Add chopped walnuts, pecans, or even a sprinkle of nutmeg for extra holiday flair.
Cut neatly. For clean slices, wipe your knife between cuts.

A Story from My Kitchen

The first time I made Paul’s Pumpkin Bars, I was heading to a fall potluck where everyone brings their “signature dish.” I’ll admit, I was nervous showing up with bars instead of something fancy. But here’s the thing: by the end of the night, my tray was empty, and I had three different people asking for the recipe.

Since then, these bars have become a family favorite. My kids love sneaking the frosting bowl when I’m not looking, and my husband swears they’re even better the next day (though they rarely last that long). Honestly, they’ve earned a permanent spot in my pumpkin dessert rotation.

What to Serve with Paul’s Pumpkin Bars

These bars shine on their own, but you can easily dress them up:

A dusting of cinnamon or nutmeg over the frosting for extra coziness.
Fresh berries or sliced apples on the side for a lighter touch.
A dollop of whipped cream for a festive dessert plate.
Pair with hot coffee, spiced tea, or apple cider for the ultimate fall baking treat.

They’re also perfect for the holidays—easy to transport, easy to slice, and universally loved.

How to Store and Freeze

Room Temperature: Store covered for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days (bonus: the cream cheese frosting stays firm).
Freezer: Freeze unfrosted bars in a sealed container for up to 2 months. Thaw, frost, and slice when ready to serve.

Pro tip: If you want to freeze frosted bars, flash-freeze them first on a baking sheet, then wrap individually. That way, you can pull out one bar at a time when the craving hits.

FAQs About Paul’s Pumpkin Bars

Can I double the recipe?

Yes—just use a larger baking sheet or two pans. Perfect for big holiday gatherings.

Can I make these gluten-free?

Absolutely. Use a cup-for-cup gluten-free flour blend.

Do I have to use cream cheese frosting?

Nope. These bars are tasty plain, but let’s be real—the frosting is what makes them shine.

Can I turn these into cupcakes instead of bars?

Yes! Just bake in lined muffin tins for 18–20 minutes and frost once cooled.

A Sweet Seasonal Tradition

At the end of the day, Paul’s Pumpkin Bars are the kind of dessert that makes fall feel extra special. They’re simple enough to whip up on a weekday but indulgent enough for holiday treats. With their moist pumpkin base, warm cinnamon spice, and irresistible cream cheese frosting, these bars are proof that sometimes the most unpretentious recipes are the most unforgettable.

So go ahead—grab that can of pumpkin, preheat your oven, and bake a batch. Just don’t expect them to last long.

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