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Paul's Pumpkin Bars

Shruthi
Paul's Pumpkin Bars are soft, moist pumpkin cake squares topped with rich cream cheese frosting.
Pumpkin puree provides natural moisture and a rich seasonal flavor.
Cinnamon, nutmeg, and ginger add warmth and fragrance.
A simple one-pan preparation makes baking convenient.
Cream cheese frosting adds a smooth, tangy sweetness.
The bars are easy to cut, transport, and serve at gatherings.
Perfect for fall parties, Thanksgiving desserts, potlucks, and afternoon snacks.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

For the Pumpkin Bars

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pure pumpkin puree
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons milk, if needed

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 10 × 15-inch jelly-roll pan or line it with parchment paper. Using parchment paper with a little overhang makes it easier to lift the cooled bars from the pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
    Mixing the dry ingredients separately helps distribute the spices and leavening agents evenly throughout the batter.
  • In a large mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract.
    Continue mixing until the ingredients are smooth and well combined. The pumpkin mixture should have a consistent orange color without streaks of egg or oil.
  • Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula or whisk until no large pockets of dry flour remain.
    Avoid overmixing, as excessive stirring can make the finished bars less tender.
  • Pour the batter into the prepared jelly-roll pan. Spread it evenly into the corners using a spatula.
    An even layer helps the bars bake uniformly, ensuring that the center cooks through without the edges becoming overly dry.
  • Place the pan in the preheated oven and bake for 25–30 minutes.
    Check the center with a toothpick. If it comes out clean or with a few moist crumbs, the bars are ready. If wet batter remains, bake for another 3–5 minutes and check again.
    The top should look set, and the edges may begin to pull slightly away from the pan.
  • Remove the pan from the oven and place it on a wire rack. Allow the pumpkin cake to cool completely before adding the frosting, usually around 45–60 minutes.
    Frosting a warm cake can cause the cream cheese mixture to melt and slide off the surface.
  • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
    Gradually add the powdered sugar, beating on low speed initially to prevent it from scattering. Add the vanilla extract and beat until the frosting is light and spreadable.
    If the frosting is too thick, add milk a teaspoon at a time. If it is too soft, refrigerate it briefly before spreading.
  • Spread the cream cheese frosting evenly over the completely cooled pumpkin cake. Use an offset spatula or the back of a spoon to create a smooth finish.
    For extra decoration, sprinkle a little cinnamon over the frosting or add finely chopped pecans.
  • For neat squares, refrigerate the frosted cake for approximately 20–30 minutes before slicing. Use a sharp knife and wipe it clean between cuts.
    Cut into 24 bars and serve chilled or slightly cool. Refrigerate any leftovers because the frosting contains cream cheese.

Notes

  • Use pure pumpkin puree: Avoid pumpkin pie filling, which contains additional sugar and spices.
  • Measure flour correctly: Too much flour can make the bars dry or dense.
  • Use room-temperature eggs: They blend more evenly into the pumpkin mixture.
  • Do not overmix the batter: Mix only until the ingredients are combined.
  • Bake in the correct pan: A 10 × 15-inch pan produces relatively thin bars; a smaller pan will require a longer baking time.
  • Cool before frosting: The cake must be completely cool to prevent the frosting from melting.
  • Adjust the frosting consistency: Add milk sparingly so the frosting remains thick enough to spread.
  • Refrigerate leftovers: Cream cheese frosting requires refrigeration for safe storage.
Keyword Easy Fall Baking Recipes, Easy Pumpkin Bars Recipe, Homemade Pumpkin Cake Bars, Moist Pumpkin Dessert Bars, Paul's Pumpkin Bars, Pumpkin Bars with Cream Cheese Frosting