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Moist Sheet Pan Pumpkin Bars with Cream Cheese Frosting

A close-up, appetizing shot of a single square of moist pumpkin bars with cream cheese frosting.
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You will make these easy, moist pumpkin bars topped with a rich, tangy cream cheese frosting. This classic fall dessert is simple to prepare on a sheet pan and perfect for sharing.

Ingredients

Scale
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 (15 ounce) can pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan or line it with parchment paper.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined.
  3. Beat in the eggs one at a time. Mix in the pumpkin puree and vanilla extract until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bars cool completely in the pan on a wire rack before frosting.
  9. To make the cream cheese frosting, beat the softened butter and softened cream cheese together in a large bowl until smooth and creamy.
  10. Beat in the powdered sugar and vanilla extract until the frosting is light and fluffy.
  11. Spread the cream cheese frosting evenly over the cooled pumpkin bars.
  12. Cut into squares and serve.

Notes

  • For the best texture, ensure your pumpkin puree is pure pumpkin, not pumpkin pie filling.
  • You can make these ahead of time; store the unfrosted bars tightly covered for up to two days, or frost and store refrigerated for up to four days.
  • If you want a slightly tangier frosting, add one teaspoon of lemon juice to the frosting mixture.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-bars-with-cream-cheese-frosting/

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