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Pumpkin Bars

Pumpkin bars with a golden-orange sheet cake base and quick cream cheese frosting. Baked until a toothpick comes out clean, then chilled for clean, neat rectangles.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 360
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, then grease a 15x10 jelly roll pan so the bars release easily.
  2. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined with no dry streaks.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and glossy.
  4. Fold in the flour mixture until just combined, stopping when you no longer see dry flour so the batter stays tender.
  5. Pour the batter into the prepared pan and smooth the top so it bakes evenly.
  6. Bake for 25-30 minutes at 350F until a toothpick inserted in the center comes out clean.
  7. Cool the bars completely so the frosting doesn’t melt or slide.
Frost and finish
  1. Beat cream cheese, softened and unsalted butter, softened until smooth and fluffy.
  2. Beat in powdered sugar, vanilla, and cinnamon until the frosting is thick and spreadable.
  3. Spread the frosting evenly over the cooled bars, using gentle pressure for clean coverage.
  4. Dust with cinnamon over the top for a finishing cue.
  5. Refrigerate for 30 minutes to set the frosting, then cut into bars with neater edges.

Notes

For the neatest bars, cool the pumpkin cake fully before frosting; warm bars cause the cream cheese frosting to loosen. Store covered in the refrigerator for up to 4 days. Freezing is yes: freeze unfrosted or frosted bars in an airtight container for up to 2 months and thaw in the fridge. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make gluten-free pumpkin bars.