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Pumpkin Bars

Pumpkin bars with a tender, spiced sheet-cake crumb and a thick cream cheese frosting swirl. Baked until the edges pull away, then chilled briefly for clean, neat bar slices.
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Prep Time 20 minutes
Cook Time 30 minutes
chill 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin bars
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 4 eggs
  • 1.67 cup granulated sugar
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla extract
For cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bars
  1. Preheat oven to 350F and grease a 15x10 jelly roll pan or rimmed baking sheet so the bars release cleanly.
  2. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until the dry mixture is evenly speckled.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth, glossy, and fully combined.
  4. Fold the flour mixture into the wet ingredients until just combined to keep the crumb tender.
  5. Pour the batter into the prepared pan and spread it into an even layer.
  6. Bake 25-30 minutes at 350F until a toothpick comes out clean and the edges pull away from the sides.
  7. Cool completely so the frosting won’t melt or slide.
Frost and chill
  1. Beat cream cheese frosting ingredients (cream cheese, unsalted butter, powdered sugar, vanilla, and cinnamon) until smooth and fluffy.
  2. Spread the frosting over the cooled bars in an even layer.
  3. Dust the top lightly with cinnamon for a classic fall look.
  4. Refrigerate 30 minutes before cutting into bars so the frosting firms up for neat rectangles.

Notes

For the cleanest slices, cool the bars completely before frosting, then chill 30 minutes so the frosting sets. Store covered in the refrigerator for up to 4 days; freeze frosted bars up to 2 months (wrap tightly). For a lighter option, use low-fat cream cheese in the frosting for a slightly less rich texture.