Sheet Pan Pumpkin Bars

5 from 1 vote

Get out your favorite flannel shirt for these moist, cinnamon-spiced Sheet Pan Pumpkin Bars with a homemade cream cheese frosting.

Prep Time15

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: dessert recipe, desserts, pumpkin spice, sheet pan, thanksgiving cake

Servings:

Calories: 436kcal

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.
4 large Eggs, 1 ⅔ cups Sugar, 1 14 ounce Canned Pumpkin Puree, 1 cup Canola or Vegetable Oil
In a medium mixing bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt. Mix well.
2 cups All-Purpose Flour, 2 Tablespoons Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Ground Cinnamon, 1 teaspoon Kosher Salt
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.

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.
3 ounces Cream Cheese, ½ cup Butter, 1 teaspoon Vanilla Extract, 2 cups Powdered Sugar
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.