Why You’ll Love This Recipe

These pumpkin bars are a go-to dessert for many reasons. They’re simple to prepare, using pantry-friendly ingredients, and they bake up in under half an hour. The cake layer is light yet moist, and the frosting adds just the right touch of sweetness and richness. Whether you’re baking for a holiday dessert table or just want to enjoy a seasonal snack, these bars never disappoint.

Paul’s Pumpkin Bars Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

1 (15 ounce) can pumpkin puree
1 2/3 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:

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar

Directions

Preheat the oven to 350°F (175°C).
In a mixing bowl, beat together pumpkin puree, sugar, oil, and eggs until smooth.
In a separate bowl, sift together flour, cinnamon, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the pumpkin mixture until combined.
Spread batter evenly into an ungreased 10×15-inch jelly roll pan.
Bake for 25–30 minutes, or until the cake springs back when lightly pressed.
Cool the cake completely in the pan.
For the frosting, beat butter and cream cheese until smooth. Mix in vanilla. Gradually add sifted confectioners’ sugar until creamy.
Spread frosting evenly over cooled cake.
Cut into 24 squares and serve.

Servings and timing

Yield: 24 bars
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Add chopped walnuts or pecans to the batter for extra crunch.
Stir in chocolate chips for a sweeter, indulgent twist.
Substitute part of the all-purpose flour with whole wheat flour for a denser, more wholesome version.
Sprinkle the frosting with cinnamon sugar or nutmeg for added spice.
Use a thinner layer of frosting if you prefer a lighter topping.

Storage/Reheating

Store pumpkin bars covered in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for about 10–15 minutes before serving. These bars also freeze well—wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I make these pumpkin bars ahead of time?

Yes, you can bake and frost them a day in advance. Just cover and refrigerate until ready to serve.

Do I need to grease the pan?

No, the recipe works best with an ungreased jelly roll pan.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it is cooked and puréed to a smooth consistency.

What size pan should I use?

A 10×15-inch jelly roll pan is ideal, but a 9×13-inch pan works too—just adjust baking time slightly.

Can I double the recipe?

Yes, simply use a larger baking pan or two pans to accommodate the batter.

Is it possible to make these bars dairy-free?

Yes, substitute dairy-free butter, vegan cream cheese, and a plant-based milk if needed for the frosting.

Can I reduce the sugar in this recipe?

You can cut back slightly on the sugar in both the cake and frosting, but it may alter the texture and sweetness.

How do I know when the bars are done baking?

They’re ready when the top springs back after being lightly pressed or when a toothpick comes out clean.

Can I frost the bars while they are still warm?

No, wait until the bars are completely cooled, or the frosting will melt.

How should I serve these pumpkin bars?

They’re perfect chilled or at room temperature, cut into squares or rectangles.

Conclusion

Paul’s Pumpkin Bars are a simple yet delicious way to enjoy pumpkin season. With their soft, spiced cake and rich cream cheese frosting, they’re the perfect dessert for gatherings or cozy nights at home. Easy to make, versatile, and always crowd-pleasing, these bars are bound to become a seasonal favorite.