paul’s pumpkin bars recipe

Written ByJenny Smyth Posted on
paul's pumpkin bars recipe
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The Best paul’s pumpkin bars recipe

I first discovered Paul’s Pumpkin Bars recipe through a family friend who had been making it for years. She shared the recipe with me, and I was immediately drawn to the simplicity of the ingredients and the ease of preparation.

The combination of pumpkin puree, sweetened condensed milk, and spices is a match made in heaven, and the result is a moist and flavorful bar that’s perfect for any occasion. As a busy mom, I appreciate how quickly this recipe comes together, and it’s become a staple in our household for potlucks and family gatherings.

My kids love helping me mix the batter, and they’re always excited to taste the finished product. Whether you’re serving these bars at a holiday party or just need a delicious treat for a weeknight dessert, Paul’s Pumpkin Bars are sure to please.

The best part? They’re relatively healthy compared to other baked goods, thanks to the use of pumpkin puree and sweetened condensed milk.

This recipe has become a favorite in our household, and I’m confident it will be yours too once you give it a try.

Paul's Pumpkin Bars

Paul’s Pumpkin Bars

4.8 from 740 votes

These pumpkin bars are moist, spiced, and topped with a creamy cream cheese frosting. They are perfect for fall gatherings or a sweet treat any time of year.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Pumpkin Bars

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 can (15 ounces) pumpkin puree

For the Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350 degrees F.
2Grease a 15x10x1-inch jelly roll pan with butter or non-stick spray, ensuring the entire surface is coated.
3In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
4Set this dry mixture aside.
5In a large bowl, beat the granulated sugar and vegetable oil with an electric mixer on medium speed until well blended.
6Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree until the batter is smooth.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated and no streaks of flour remain.
8Be careful not to overmix.
9Pour the batter into the prepared pan and spread it evenly with a spatula.
10Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean and the edges are lightly golden.
11Remove the pan from the oven and place it on a cooling rack.
12Allow the bars to cool completely in the pan, about 30 minutes, before frosting.
13For the frosting, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy.
14Gradually add the powdered sugar and vanilla, beating until the frosting is light and fluffy.
15Spread the frosting evenly over the cooled pumpkin bars.
16Cut into 24 squares and serve.
17Store any leftovers in the refrigerator.

🔧Equipment

Mixing bowls
Whisk
Electric mixer
15x10x1-inch jelly roll pan
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 50mg🧂Sodium: 200mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 3g

📝Notes

For a nutty variation, fold 1/2 cup of chopped walnuts or pecans into the batter before baking. The bars can be stored in an airtight container in the refrigerator for up to 5 days.

Watch Video Of How Paul’s Pumpkin Bars Works

Paul’s pumpkin bars are always a good idea for any occasion because they are easy to transport, feed a crowd, and taste even better the next day. To store them, keep the frosted bars in the fridge in an airtight container, and they will stay fresh for up to five days.

If you want to reheat a single bar, just microwave it for about 10 seconds to soften the frosting and warm the pumpkin flavor. For serving, I like to cut the bars into small squares for parties or larger pieces for dessert, and they pair wonderfully with a cup of coffee or a glass of cold milk.

These bars also freeze well if you leave them unfrosted, so you can always have a batch ready for unexpected guests or holiday gatherings. My family asks for these bars every Thanksgiving and birthday, and they never last long on the counter.

Whether you are making them for a school bake sale or a cozy night in, Paul’s pumpkin bars deliver consistent results that everyone will love.

❓ Frequently Asked Questions About Paul’s Pumpkin Bars

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree in Paul’s pumpkin bars recipe. Just make sure to roast or steam the pumpkin until tender, then blend it until smooth and drain any excess liquid. Canned pumpkin is more consistent in moisture content, so if you use fresh, you may need to adjust the flour slightly if the batter seems too wet.

2. How should I store these pumpkin bars?

Store Paul’s pumpkin bars in an airtight container in the refrigerator for up to five days. The cream cheese frosting needs to stay chilled, so do not leave them out at room temperature for more than two hours. You can also freeze the unfrosted bars for up to three months and add the frosting after thawing.

3. Can I make these pumpkin bars gluten free?

Yes, you can substitute the all purpose flour with a gluten free all purpose blend that contains xanthan gum. The texture may be slightly different, but the bars will still be moist and flavorful. I have used a 1 to 1 gluten free flour mix successfully in this recipe before.

4. Why did my pumpkin bars turn out too dense or soggy?

Pumpkin bars can become dense or soggy if the batter is overmixed or if there is too much moisture from the pumpkin. Make sure to drain any excess liquid from the pumpkin puree before adding it to the batter. Also, do not overmix once you add the flour, just stir until combined.

5. Can I add nuts or chocolate chips to this recipe?

Absolutely, you can fold in chopped walnuts, pecans, or chocolate chips into the batter before baking. About half a cup to one cup works well. Just be careful not to overmix when adding them. The nuts add a nice crunch, and chocolate chips make it even more indulgent.

6. How do I know when the pumpkin bars are done baking?

The pumpkin bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges will start to pull away from the pan slightly, and the top will look set. Bake time is usually around 25 to 30 minutes at 350 degrees Fahrenheit, but ovens vary so check a few minutes early.

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