Gooey butter cakes are to the Deen family what shrimp is to Bubba Gump. All you need is a boxed cake mix (any flavor) and fruit or other toppings for the gooeyness—from there, just go to town.

“You can make pineapple gooeys, carrot gooeys, peanut butter gooeys (like a Reese’s gooey, ya know?), chocolate chip gooeys, banana gooeys, strawberry gooeys, sweet potato gooeys…” Paula Deen’s Pumpkin Bars are a fall favorite! They are moist and delicious. They turn out perfect every time!

I’m in heaven. I finally ran out of apples from my trip to North Carolina, but I have some pumpkin left over from Halloween and it was time to use it up.

My kids devoured this Pumpkin Bar recipe. This was my first time making it and this recipe was so easy to make.

Paula Deen’s Pumpkin Bars are one of those recipes that my family has made for years. I am not sure where I first saw the recipe.

Thank you for all of the baby name suggestions! I read every single suggestion and my husband and I had fun seeing what names we liked.

Several of the names were mentioned over and over, which either means in a couple of years school classrooms are going to be flooded with girls with those names or it’s the universe reaching out to me telling me that I should name my baby girl one of those names. We are still deciding but thank you for getting the process going.

I think one of my sister’s first told me about it, but I don’t remember for sure. I know my sisters and I have all made this recipe for years.


4 eggs

1 2⁄3 cups granulated sugar

1 cup vegetable oil

1 (15 ounce) can pumpkin puree

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda


1 (8 ounce) package cream cheese, softened

1⁄2 cup butter or 1⁄2 cup margarine, softened

2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract


Preheat the oven to 350°F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

Stir together the flour, baking powder, cinnamon, salt and baking soda.

Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan.

Bake for 30 minutes.

Let cool completely before frosting.

Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.

Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.

Spread on cooled pumpkin bars.

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