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5.0 from 270 votes

Get the Recipe Sheet Cake Pumpkin Bars with Cream Cheese Frosting

Moist, soft, and fluffy—these pumpkin dessert bars bake in a single-layer jellyroll pan or rimmed sheet pan. Made with canned pumpkin puree, these home-baked pumpkin bars are the perfect festive fall dessert. Top with a generous layer of homemade cream cheese frosting, and enjoy! Recipe yields 24 bars.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 24 large bars
Calories: 308 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Bars
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon fine salt
  • 4 eggs room temperature
  • 1 ⅔ cup granulated sugar
  • 1 cup vegetable oil
  • 1 oz can 100% Pumpkin Puree not pie filling!
Cream Cheese Frosting
  • 8 ounces cream cheese room temperature
  • 12 Tablespoons unsalted butter softened to room temperature
  • 2 teaspoons vanilla extract
  • 2 Tablespoons heavy cream half-and-half, or milk
  • 6 cups powdered sugar

Instructions

Pumpkin Sheet Cake
    Cup of Yum
  1. Pre-heat oven to 350°F. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  2. In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat together eggs, sugar, oil, and pumpkin puree for 1 minute until light and fluffy.
  3. Add the dried ingredients to the pumpkin mixture and mix together until just fully combined.
  4. Spread batter in an ungreased or parchment-lined jelly roll pan (approx. 12x17 inches). Bake for 20-25 minutes (adjust if your pan is a different size; shorter for a larger half-sheet pan, or less time if it is a 10x15 pan). The edges will begin to turn slightly golden brown and a toothpick should come out clean. The internal temperature should be around 190°F. Cool completely before frosting.
Cream Cheese Frosting
  1. Using a stand mixer or hand mixer, cream together room temperature cream cheese and butter on medium speed. Add the vanilla, and cream (or milk) and mix to combine.
  2. Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and the frosting is smooth. If you prefer a less sweet frosting, only add 1 tablespoon of cream and try 4 cups of powdered sugar.
  3. Spread the frosting evenly on cooled pumpkin bars. Cut them directly from the pan as you would sheet cake for best results, using a serrated knife if possible. Remove using a small dessert bar spatula.
  4. Store the bars covered, at room temperature, for the first day, then transfer to the fridge for longer storage.

Notes

  • Frosting: If you prefer a less sweet frosting, reduce the amount of powdered sugar to 4 cups, and start with only 1 TBSP of cream/milk. 
  • Ungreased Pan: The bars generally do not stick to the pans due to their moist nature from the oil. However, you can lightly grease the pan or line it with parchment paper as desired.
  • Serving Size: The serving size of this recipe depends on how you cut it, but be forewarned, it does make a lot! It can be sliced into 24 large bars (more like cake slices), 36 medium bars, or 48 small bars to serve a larger crowd.

  • Freezing: To freeze this recipe, wrap the unfrosted bars in plastic wrap and foil, sealing them well to prevent freezer burn. For best results, freeze the frosting separately in a container.

    To thaw, place the frosting in the fridge overnight; you may want to refresh it in a mixer when ready to use. Thaw the bars at room temperature or in the refrigerator, and frost when ready.

  • To thaw, place the frosting in the fridge overnight; you may want to refresh it in a mixer when ready to use. Thaw the bars at room temperature or in the refrigerator, and frost when ready.

Nutrition Information

Serving 1large bar Calories 308kcal (15%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 53mg (18%) Sodium 220mg (9%) Potassium 39mg (1%) Fiber 0.4g (2%) Sugar 44g (88%) Vitamin A 367IU (7%) Vitamin C 0.02mg (0%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24large bars

Amount Per Serving

Calories 308

% Daily Value*

Serving 1large bar
Calories 308kcal 15%
Carbohydrates 53g 18%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 53mg 18%
Sodium 220mg 9%
Potassium 39mg 1%
Fiber 0.4g 2%
Sugar 44g 88%
Vitamin A 367IU 7%
Vitamin C 0.02mg 0%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.