Ingredients
Equipment
Method
Make the pumpkin bar batter
- Preheat the oven to 350F, then grease a 15x10 jelly roll pan so the bars release cleanly. Keep the pan ready on the counter for quick spreading.
- Combine spice cake mix, pumpkin puree, eggs, vegetable oil, and pumpkin pie spice in a mixing bowl and stir until smooth. The batter should look evenly orange without any dry pockets.
- Spread the batter evenly in the prepared pan using a spatula for an even thickness. Smooth the top so the bars bake uniformly.
- Bake for 25-30 minutes at 350F until a toothpick comes out clean. Look for a set center and lightly browned edges.
Frost and chill
- Cool the bars completely in the pan before frosting. This prevents the cream cheese frosting from melting or sliding.
- Beat cream cheese frosting ingredients until smooth and fluffy, then spread over the cooled bars. Aim for a thick, scoopable layer with swirls for a bakery look.
- Refrigerate the frosted bars for 30 minutes before cutting. Chill until the frosting firms so the rectangles hold their edges.
Notes
For the cleanest slices, fully cool the baked bars before frosting and then chill at least 30 minutes so the frosting sets. Store covered in the refrigerator for up to 4 days; freeze unfrosted bars for up to 2 months and thaw before frosting. For a lighter option, use low-fat cream cheese in the frosting while keeping the texture beat smooth and fluffy.