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Pumpkin Bars

Pumpkin bars with a golden-orange sheet cake base are baked until just set, then topped with a thick cream cheese frosting layer. Expect a moist crumb and easy-to-cut rectangles finished with a cinnamon dusting.
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Prep Time 20 minutes
Cook Time 30 minutes
refrigerating 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 230
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 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 350F, then grease a 15x10 jelly roll pan or rimmed baking sheet and set it aside for an even bake.
  2. Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined for consistent spice distribution.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and glossy, with no streaks.
  4. Fold the flour mixture into the wet mixture just until combined, then pour the batter into the prepared pan and spread evenly.
  5. Bake for 25-30 minutes at 350F until a toothpick comes out clean and the edges pull away from the sides, showing the center is set.
  6. Cool completely before frosting so the frosting won’t melt, smear, or sink into the crumb.
Frost and chill
  1. Beat cream cheese frosting ingredients—cream cheese, unsalted butter, powdered sugar, vanilla, and cinnamon—until smooth and fluffy for a thick spreadable layer.
  2. Spread the cream cheese frosting over the cooled bars in an even coat, using a gentle swirl to create visible swirls.
  3. Dust the top with cinnamon for a warm spice finish and a clear visual cue.
  4. Refrigerate for 30 minutes before cutting into bars so the frosting firms up and slices hold their shape.

Notes

For clean rectangles, let the bars cool completely, frost, then chill for the full 30 minutes before cutting. Store covered in the refrigerator for up to 4 days; freeze frosted bars up to 2 months. For a lighter swap, use 1:1 reduced-fat cream cheese to keep the frosting tangy while reducing total fat.