Paul’s Pumpkin Bars with Cream Cheese Frosting

These classic pumpkin bars are made in a sheet pan and covered in delicious cream cheese frosting. Don’t forget the cinnamon Red Hots to go on top!  Originally published October 12, 2017.

Me, during dinner tonight, to my unruly children: “Charlotte! Truman! Stop looking at each other! Stop having fun!”

It’s moments like these that make you just so sentimental about being a mom, right? In my defense, there was not nearly enough green-bean-eating going on, and way too much fork stabbing. (Are my kids the only ones who use forks as weapons??)

This Pumpkin Bar recipe makes an entire 11×17 inch sheet pan worth of cake. It’s a lot for a family of 5, especially when 3 of the 5 don’t have access to the cake. (Eric and I are usually going it alone with dessert around here. Why waste cake on children when they are just as happy, if not happier, with a Tootsie Pop? I’m all about teaching my children to expand their palates when it comes to actual healthy food, but dessert? They will have plenty of chances in life to learn about all the many delights of sugar.)

They never need to know about the cake that happens after bedtime.

Eric was snacking on our copious amount of leftover cake one evening while we were Netflixing (that’s a verb now, right?), and I reached over to have a bite. Only to find that he had eaten all of the frosting and red hots off the top, leaving behind most of the cake. I said, “What the heck!” And he said, “My mom puts on more frosting than that, okay! It doesn’t have enough!”

But guys, I know FOR A FACT that’s not true. When my mother-in-law gives me a recipe, I fact check her. We’re always trying to get old family recipes out of her, but she will just find a similar one online and send it over. See evidence of my intense fact checking on this Cowboy Soup, Mississippi Mud Cake, and Beef Barley Soup.

She was just looking the other day at this Crunchy Asian Cabbage Salad with Crispy Fish, which I adapted from an old recipe she gave me. She said this is way different than the salad I make. And I said, but that’s the original one you gave me! And she was like, oh, I must have sent you the wrong one! WHAT GIVES, KRIS. You’ve been deceiving me for YEARS.

So yeah, when she gives me a recipe these days I hound her for all the details.

What you need to make pumpkin bars

Amongst the family these are called Paul’s Pumpkin Bars, because Kris’s dad’s name is Paul and they are a favorite of his. He eats them with a bowl of Red Hots on the side, dipping the cake upside down into the bowl so that each bite is covered in Red Hots. 

Not gonna lie, when she told me I needed to add the Red Hots, I was thinking no, Just no. She made these Pumpkin Bars for the kids while Eric and I were in D.C., and I know she sent Chip (my father-in-law) to the store specifically to buy the Red Hots, because these Pumpkin Bars are not authentic without them. I scoffed. That sounded weird.

But now, I’m a huge convert. Red hots all the way, ESPECIALLY after waiting 24 hours for the candies to get softer. They melt in your mouth. Of course if you’re not into that, the bars are really delicious on their own. They are so moist and have tons of pumpkin flavor. Just don’t tell Paul.

Here’s a quick list of everything you need to make these bars (including Red Hots!) Scroll down to the recipe card at the bottom of the post for a full list! Don´t forget the Cream Cheese Frosting!

How to store pumpkin bars

Once your bars are completely cooled and frosted (if you’re adding that dreamy cream cheese frosting, which you absolutely should), slice them up and place them in an airtight container. If you’re planning to devour them within a couple of days, you can keep them at room temperature. Just make sure they’re in a cool, dry spot away from direct sunlight. If you need them to last a bit longer, pop the container in the fridge. They’ll stay fresh for about a week.

Can you freeze pumpkin bars?

Yes! But I would recommend storing the cake and frosting separately. Just wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to three months. When you’re ready to enjoy, let them thaw at room temperature or in the fridge, and add the frosting. 

Never enough pumpkin!!

All things pumpkin, forever.

Pumpkin Butterscotch Molten Lava Cakes >> these are ridiculously easy!

Fudgy Pumpkin Caramel Swirl Bars >> fudgy and brownie-like with a thick layer of soft caramel that melts in your mouth

Butterscotch Pumpkin Cake >> this pumpkin cake starts out with melted butterscotch chips and just gets better from there

Pumpkin Cream Cheese Muffins >> ultra pumpkin-y muffins topped with cinnamon sugar crunch 

Peanut Butter Pumpkin Blossoms >> peanut butter decadence with a hint of pumpkin spice!

Pumpkin Pudding Cake from The Typical Mom

Pumpkin Brownies from Lauren´s Latest

Pumpkin Amaretto Cheesecake Bars from Spend with Pennies