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Pumpkin Bars

Pumpkin bars with spiced, tender crumb baked in a jelly roll pan and topped with a thick cream cheese frosting. The bars bake at 350°F, then cool fully for clean rectangular slices.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
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 350°F, then grease a 15x10 jelly roll pan so the bars release cleanly.
  2. Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly blended.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and fully combined.
  4. Fold the flour mixture into the pumpkin mixture just until combined, then pour the batter into the prepared pan.
  5. Bake for 25-30 minutes at 350°F until a toothpick comes out clean.
  6. Cool the bars completely before frosting to prevent the topping from melting and sliding.
Frost and chill
  1. Beat cream cheese and unsalted butter until smooth and creamy.
  2. Beat in powdered sugar, vanilla, and cinnamon until the frosting is smooth and fluffy, then spread it over the cooled bars.
  3. Dust the top with cinnamon, then refrigerate for 30 minutes before cutting into bars.

Notes

Pro tip: cool the bars all the way before frosting so the cream cheese layer sets cleanly. Store covered in the refrigerator for up to 4 days; freeze frosted bars up to 2 months (wrap individually). For a lighter option, use light cream cheese and replace about half the powdered sugar with a 1:1 baking-style sugar substitute.