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Pumpkin Bars

Pumpkin bars with a moist spiced crumb and a thick, fluffy cream cheese frosting swirl. Baked in a sheet-pan format, they cut into neat rectangles with a cinnamon dusting and a brief chill for clean slices.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 350
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
  • 15 oz pumpkin puree 1 can (15 oz)
  • 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, ensuring the surface is well coated to prevent sticking.
  2. In a bowl, whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and speckled uniformly.
  3. In a second bowl, beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth, thick, and glossy.
  4. Fold the flour mixture into the pumpkin mixture until just combined, stopping when no dry streaks remain to keep the bars tender.
  5. Pour the batter into the prepared pan and spread it into an even layer so it bakes uniformly.
  6. Bake for 25-30 minutes at 350F until a toothpick comes out clean and the edges pull away from the sides.
  7. Cool completely in the pan before frosting so the surface doesn’t melt the cream cheese.
Frost and set for slicing
  1. Beat cream cheese frosting ingredients—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, using an offset spatula to cover the surface evenly.
  3. Dust the top lightly with cinnamon for a finished look.
  4. Refrigerate for 30 minutes before cutting into bars so the frosting firms up for neat rectangles.

Notes

For the cleanest cuts, chill until the frosting feels firm but not rock-hard, then slice with a sharp knife wiped between cuts. Store bars covered in the refrigerator for up to 4 days; freeze unfrosted bars for up to 2 months and thaw overnight in the fridge, then frost.