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Pumpkin Bars

Pumpkin bars with spiced, moist crumb baked in a sheet pan and topped with thick cream cheese frosting. Cut into neat rectangles and finished with a cinnamon dusting for a classic American fall dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 330
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 softened
  • 0.25 cup unsalted butter softened
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Make and bake the pumpkin bars
  1. Preheat oven to 350F, then grease a 15x10 jelly roll pan or rimmed baking sheet for easy release.
  2. Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and glossy.
  4. Fold the flour mixture into the wet ingredients until just combined to keep the bars tender, then pour batter into the prepared pan.
  5. Bake at 350F for 25-30 minutes, until a toothpick comes out clean and the edges pull away from the sides (golden and set).
  6. Cool completely before frosting so the top won’t melt or slide.
Frost, chill, and slice
  1. Beat cream cheese and unsalted butter until smooth and fluffy, then beat in powdered sugar, vanilla, and cinnamon until thick.
  2. Spread frosting over the cooled bars with an even, thick layer.
  3. Dust the top with cinnamon, then refrigerate for 30 minutes before cutting into bars (set and sliceable).

Notes

Pro tip: Cool completely and chill 30 minutes so the frosting firms and the bars cut into clean rectangles. Store covered in the refrigerator up to 5 days; freeze frosted bars up to 2 months for best texture. For a lighter option, replace half the vegetable oil with unsweetened applesauce (use the same total amount of fat), and note the crumb may be slightly softer.