Get out your favorite flannel shirt for these moist, cinnamon-spiced Sheet Pan Pumpkin Bars with a homemade cream cheese frosting.
Pumpkin Spice Dessert
Who doesn't love pumpkin?! If you raised your hand here, just don't tell me. I want to love all people.
And nothing says, "Hello, Fall", like a pumpkin spice dessert topped with rich homemade cream cheese frosting. So get out your flannel shirt, fuzzy socks, and a hot cup of coffee or glass of cold milk and snuggle into your favorite spot for this sweet delicious treat.
The last few years, people have gone crazy for pumpkin spice everything, but I guess I was eating pumpkin everything before pumpkin everything was cool.
One of my favorite memories is baking pumpkin pies in homemade crusts with my dad for Thanksgiving. He would set me on the countertop and let me stir and taste each step of the way.
This love of pumpkin pie is shared with my niece, Taylor. Each Thanksgiving I make two pumpkin pies. One pie for us to share with the family and friends who gather and one I hide so she can take home and eat all by herself.
I'm ashamed to tell you... My baby angel doesn't have the love of pumpkin pie that Taylor and I share. I don't know how it happened... but she doesn't. However, she does love these Sheet Pan Pumpkin Bars with Cream Cheese Frosting that I've been making for years.
So, for now, I'll make both.
You can have it whipped up in mere minutes with simple kitchen staples.
And... these pumpkin bars are made in a sheet pan. I love that sheet pan desserts are fantastic for sharing with friends, and neighbors, or at Thanksgiving. I like that they bake up fast and serve a bunch of people... or just me and my brood. And this cream cheese frosting... is just the right amount of sweet.
I think you and yours will love this recipe, too.
Ingredients for Sheet Pan Pumpkin Bars
These bars are full of warm flavors and so moist. You don't even need to grease your pan when baking them.
- Eggs, large - always use large eggs when baking
- Sugar - granulated sugar, of course
- Canned Pumpkin Puree, NOT pie filling - this is in the baking aisle but make sure it doesn't have any other sugar, spices, etc added to it. We want plain ol' pumpkin puree.
- Canola or Vegetable Oil - or substitute apple sauce if you want to cut the amount of fat in this cake
- All-Purpose Flour - measure carefully so your cake is moist
- Baking Powder - check the expiration date to ensure it's fresh and works as expected
- Baking Soda - same as above, check the expiration date
- Ground Cinnamon - Vietnamese cinnamon is my favorite when I get a chance to choose
- Kosher Salt - helps to balance the sweetness
Cream Cheese Frosting
A frosting that is as delish as buttercream with a hint of cream cheese flavor and just enough sweetness. If you and your tribe love frosting then double the recipe. If you like a moderate amount, this should suit you well.
- Cream Cheese, room temperature - this frosting only uses 3 ounces, so pay attention to the measurement
- Butter, room temperature - salted or unsalted butter work fine here
- Pure Vanilla Extract
- Powdered Sugar - some people call it icing sugar or confectioner sugar
See the recipe card for quantities.
How to Make Sheet Pan Pumpkin Bars
Sheet Pan Pumpkin Bars
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the eggs, sugar, pumpkin puree, and canola oil. Whisk until the mixture is well combined.
- In a medium mixing bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt. Mix well.
- Add the dry ingredients to the wet ingredients and still until combined.
- Pour into an ungreased 17x13 sheet pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cream Cheese Frosting
- In a large mixing bowl, combine cream cheese, butter and vanilla. Mix until very creamy and no lumps remain.
- With the mixer off, add powdered sugar and slowly mix in.
- Whip the frosting on high for 2-3 minutes or until fluffy.
- Spread on cooled cake with an offset spatula.
Hint: Lay your butter and cream cheese out on the countertop when you start mixing your cake and they will be soft enough for making the frosting when it's time.
Substitutions & Variations
- Low-Fat Sheet Pan Pumpkin Bars - substitute apple sauce for some of or all of the oil in this cake recipe to reduce the amount of fat. Use low-fat cream cheese, if desired.
Storing Sheet Pan Pumpkin Bars
Cover pumpkin bars tightly with plastic wrap or aluminum foil to ensure the bars stay moist. Store in the fridge for up to 3 to 5 days.
Only cut what you plan to eat or serve to keep the bars from drying out.
Top tip
For moist and delicious bars, avoid overbaking. The edges of the bars will be slightly browned, the top will spring back fully, and a toothpick inserted in the center will come out clean when the bars are fully baked.
FAQ
Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. You may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin.
Just make sure you do NOT use pumpkin pie mix in this recipe. As that product has added sugars, spices, thickeners, etc that will not yield the same results as this recipe.
You can use almost any sized baking pan you have, but you will have to adjust the baking time. Deeper batter in a smaller pan, such as a 9x13, will require longer baking times.
I use a 17x13 baking pan when making this recipe and setting the baking times. Adjust your baking times if you choose a different pan size.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sheet Pan Pumpkin Bars:
Have a Question? ❤️
Leave a comment and I'll do my best to answer you!
And, if you made this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Sheet Pan Pumpkin Bars
Ingredients
Pumpkin Sheet Cake:
- 4 large Eggs
- 1 ⅔ cups Sugar
- 1 14 ounce Canned Pumpkin Puree
- 1 cup Canola or Vegetable Oil
- 2 cups All-Purpose Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Kosher Salt
Cream Cheese Frosting
- 3 ounces Cream Cheese room temperature
- ½ cup Butter room temperature
- 1 teaspoon Vanilla Extract
- 2 cups Powdered Sugar
Instructions
Pumpkin Bars:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the eggs, sugar, pumpkin puree, and canola oil. Whisk until the mixture is well combined.
- In a medium mixing bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt. Mix well.
- Add the dry ingredients to the wet ingredients and still just until combined.
- Pour into an ungreased 17x13 sheet pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Ovens vary so pay attention when the baking time is near.
Cream Cheese Frosting:
- In a large mixing bowl, combine cream cheese, butter and vanilla. Using a stand or handheld mixer, beat until very creamy and no lumps remain.
- With the mixer off, add powdered sugar and slowly mix in.
- Whip the frosting on high for 2-3 minutes or until fluffy.
- Spread on cooled cake with an offset spatula.
Chuckie
This is "Fall" in a sheet pan. Moist, pumpkin-y, cinnamon-y, and delicious!
Aubrey
First it says 15 minutes, then it says 25. Which is it??
Chuckie
Aubrey, My apologies! The cooking time is 25 minutes. Thanks for taking the time to ask. Of course, you probably figured it out. 🙂 And... ovens and cooking times can vary.