Isabel's Favorite Pumpkin Bars

Isabel's Favorite Pumpkin Bars

Prep Time

80 minutes

Cook Time

50 minutes



This recipe was written about by 11-year-old Isabel Lai in her It’s Isabel column for The Food Channel. We thought you’d like to see how to make them for your own holiday celebration!

Credit to Paula Deen and The Food Network.

TIP: Isabel’s mom freezes the pumpkin bars after they are done. She says it makes them easier to cut and firms the texture, plus the coolness gives it a better taste.



  • Cake:
  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted
  • Filling:
  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


  • 1 Preheat oven to 350 degrees F.
  • 2
  • 3 Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  • 4
  • 5 To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
  • 6
  • 7 Serve with fresh whipped cream.



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