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Pumpkin Bars

Pumpkin bars with spiced, moist sheet-cake crumb and a thick swirled cream cheese frosting. Baked in a jelly roll pan for easy, neat rectangles and finished with a cinnamon dusting.
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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: 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.
  2. Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth.
  4. Fold in the flour mixture until just combined, then pour the batter into the prepared pan.
  5. Bake 25-30 minutes, until a toothpick comes out clean and the edges pull away from the sides.
  6. Cool completely before frosting.
Frost and chill
  1. Beat cream cheese until smooth and fluffy.
  2. Beat in softened unsalted butter, then add powdered sugar, vanilla, and cinnamon until smooth.
  3. Spread the cream cheese frosting over the cooled bars.
  4. Dust the top with cinnamon.
  5. Refrigerate 30 minutes before cutting into bars.

Notes

For the cleanest slices, chill until the frosting is set, then cut with a sharp knife and wipe the blade between rows. Store covered in the refrigerator up to 4 days; freeze baked (unfrosted or fully frosted) up to 2 months and thaw overnight in the fridge. For a lighter option, you can use low-fat cream cheese in the frosting (texture will be slightly softer).