Description

Paul’s Pumpkin Bars are a moist, warmly spiced pumpkin dessert topped with a rich cream cheese frosting. Easy to make and even easier to love, these bars are perfect for potlucks, holiday gatherings, or cozy fall evenings. With their tender cake-like texture and irresistible frosting, they’re a seasonal treat you’ll bake again and again.

Ingredients

Scale

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

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Instructions

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 ingredients into the wet mixture until just combined. Do not overmix.
Spread batter evenly into the pan. Bake 25–30 minutes, or until the center 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 cooled cake, slice into 24 bars, and serve.

Notes

Use pumpkin puree, not pumpkin pie filling.

Let cake cool fully before frosting to avoid melting.

Add walnuts, pecans, or nutmeg for holiday flair.

For clean slices, wipe the knife between cuts.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: Desserts
Method: Baking
Cuisine: American