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Pumpkin Bars

Pumpkin bars baked in a 15x10 jelly roll pan for a moist, golden-orange sheet cake with a thick cream cheese frosting. Finished with a cinnamon dusting and chilled before cutting into neat rectangles.
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Prep Time 20 minutes
Cook Time 30 minutes
chill 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 370
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
  • 0.25 cup unsalted butter
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bars
  1. Preheat the oven to 350F and grease a 15x10 jelly roll pan or rimmed baking sheet. The pan should be ready before mixing so the batter can go in right away.
  2. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl. Stop when the dry mix looks evenly speckled with spice.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth. Look for a glossy, uniform batter with no streaks.
  4. Fold in the flour mixture until just combined, then pour the batter into the prepared pan. Mix until the last dry flour disappears so the crumb stays tender.
  5. Bake for 25-30 minutes at 350F until a toothpick comes out clean and the edges pull away from the sides. The top should look set and spring back lightly.
  6. Cool completely before frosting the bars. Cooling fully prevents the cream cheese frosting from melting or sliding.
Frost and chill
  1. Beat cream cheese and unsalted butter until smooth and fluffy. Scrape the bowl if needed so the frosting texture stays silky.
  2. Beat powdered sugar, vanilla, and cinnamon into the frosting until thick and spreadable. It should hold shape without looking runny.
  3. Spread the frosting over the cooled bars. Cover evenly for a thick layer and clean bar edges.
  4. Dust the top with cinnamon. The spice layer should be visible on the frosting surface.
  5. Refrigerate for 30 minutes before cutting into bars. Chill time helps the frosting firm up for neat rectangles.

Notes

Pro tip: use softened cream cheese and butter so the frosting beats smooth without lumps. Store leftover bars in the refrigerator for up to 4 days. Freeze frosted bars for up to 2 months (wrap tightly); thaw in the fridge overnight. For a dairy-light option, use a plant-based cream cheese and butter substitute in the frosting, keeping the same bake/chill times.