Sheet Cake Pumpkin Bars with Cream Cheese Frosting
User Reviews
5
Sheet Cake Pumpkin Bars with Cream Cheese Frosting
Description
This recipe yields a moist pumpkin dessert in a sheet cake form, baked in a broad flat pan to produce bars rather than traditional cake slices. The batter includes all-purpose flour, baking powder and soda, cinnamon, and salt, combined with eggs, granulated sugar, vegetable oil, and pure pumpkin puree (not pie filling) for dense moistness and flavor.
Baked at 350°F until the edges turn golden and a toothpick comes out clean, the bars develop a tender crumb that absorbs the cream cheese frosting well. The frosting is a blend of softened cream cheese, butter, vanilla extract, heavy cream or milk, and a large amount of powdered sugar, whipped until smooth and fluffy, providing a rich contrast to the spiced pumpkin base.
These pumpkin bars can be sliced into sizes from large cake-like pieces to smaller bars, making them flexible for serving options. Their moist texture and balance of spice and sweetness make them suitable for fall events and holiday gatherings.
The bars can be frozen unfrosted for later use, and frosting stored separately to maintain freshness. Adjusting the amount of powdered sugar in the frosting allows control over sweetness.
Ingredients
Pumpkin Bars
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt fine
- 4 egg room temperature
- 1 ⅔ cup granulated sugar
- 1 cup vegetable oil
- 1 oz can pumpkin puree not pie filling!, 100%
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 12 Tablespoons butter softened to room temperature, unsalted
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream half-and-half, or milk
- 6 cups powdered sugar
Instructions
Pumpkin Sheet Cake
- Pre-heat oven to 350°F. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- 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.
- Add the dried ingredients to the pumpkin mixture and mix together until just fully combined.
- 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
- 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.
- 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.
- 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.
- Store the bars covered, at room temperature, for the first day, then transfer to the fridge for longer storage.
Notes
- Adjust frosting sweetness by reducing powdered sugar and starting with less cream or milk for a less sweet topping.
- Due to the moist oil-based batter, the bars typically do not stick to pans, but the pan can be lightly greased or lined with parchment paper if desired.
- Serving size varies; cut into 24 large pieces, 36 medium bars, or 48 smaller bars depending on occasion size.
- For freezing, wrap unfrosted bars tightly in plastic and foil; store frosting separately in the refrigerator and refresh by mixing before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24large bars
Amount Per Serving
Calories 308 kcal
% 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.
User Reviews
Overall Rating
5
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