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Pumpkin Bars

Pumpkin bars with a tender, spiced sheet-cake crumb and a thick cream cheese frosting. Baked in a jelly roll pan, they’re cut into neat rectangles and finished with a cinnamon dusting.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 340
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 the oven to 350F and grease a 15x10 jelly roll pan.
  2. Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Beat the eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth.
  4. Fold the dry flour mixture into the wet mixture until just combined, then pour into the prepared pan.
  5. Bake for 25-30 minutes, until a toothpick comes out clean.
  6. Cool completely.
Frost and finish
  1. Beat cream cheese and unsalted butter until smooth and fluffy, then mix in powdered sugar, vanilla, and cinnamon.
  2. Spread the frosting over the cooled bars.
  3. Dust the top with cinnamon.
  4. Refrigerate for 30 minutes before cutting into bars.

Notes

Pro tip: let the bars cool completely before frosting so the frosting doesn’t melt or slide. Store covered in the refrigerator for up to 4 days; freeze frosted bars for up to 2 months (wrap tightly) and thaw overnight in the fridge. For a dairy-light option, use a dairy-free cream cheese and butter substitute in the frosting.