An old-fashioned recipe for Pumpkin Bars with Cream Cheese Frosting. This sheet cake is the perfect fall comfort food with enough to feed a crowd.
Pumpkin Bars with Cream Cheese Frosting
In the fall, I love all things Pumpkin. We regularly make pumpkin spice cookies, and pumpkin bread with a delicious spice crumble topping.
I love sheet cakes. They are simple to make and there’s enough to go around. With so many fall flavors wrapped into one dessert, they are the perfect fall comfort food.
Most of all, they bring back childhood memories. My mom was always baking one sheet cake or another. With company randomly popping into the house to say hello, she always had a dessert on hand. This fall sheet cake is one of my favorites.
Should you refrigerate pumpkin bars?
- Covered and refrigerated, pumpkin bars will last up to 1 week
Can You leave Pumpkin Bars at Room Temperature?
- Pumpkin bars can be left at room temperature for storing for up to 3 days, but the cream cheese will become soft
If you love fall desserts, check out some of my other fall recipes like – The best Pumpkin Bread with Brown Sugar Crumble, Pumpkin Spice Milkshake Recipe, and Pumpkin Pie Souffle’
How do you make Pumpkin Pie Bars?
- In one bowl, mix eggs, sugar, oil and pumpkin until light and fluffy
- Using a separate bowl, mix flour, cinnamon, allspice, ginger, nutmeg, salt, baking soda and baking powder
- Pour into an ungreased jelly roll pan
- Spread until even
- Bake at 350 degrees for 25-30 minutes
- Mix cream cheese, butter, vanilla and powdered sugar
- Once bars have cooled, spread cream cheese frosting
- Cut into squares
Finally, here’s the printable recipe for Pumpkin Bars…
PrintPumpkin Bars with Cream Cheese Frosting {So Good!} | Kid Friendly Things To Do
Easy to make pumpkin spice sheet cake with cream cheese frosting
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 25 minute
- Yield: 1 sheet cake 1x
Ingredients
- 4 eggs
- 1&2/3 cups of sugar
- 1 cup of vegetable oil
- 1 (16 oz.) can of pumpkin
- 2 cups of flour
- 2 tsp. of cinnamon
- 1/2 tsp. of allspice
- 1/2 tsp. of nutmeg
- 1/2 tsp. of ginger
- 1 tsp. of salt
- 2 tsp. baking powder
- 1 tsp. of baking soda
Topping:
- 5 oz. of cream cheese – softened
- 1/2 cup of softened unsalted butter
- 1 tsp. of vanilla extract
- 2 cups of powdered sugar
Instructions
- In a large bowl, beat eggs, sugar, oil and pumpkin until light and fluffy
- Mix flour, spices, salt, baking powder and baking soda
- Add the flour mixture to the pumpkin mixture and mix well
- Pour into an ungreased 15×10 inch Jelly Roll Pan – baking sheet
- Spread until even
- Bake at 350 degrees for 25-30 minutes or until toothpick when inserted into the cake comes out clean
- In a small bowl – Mix topping ingredients
- Spread on cooled cake and cut into squares
Notes
- Store covered at room temperature up to 3 days or in the refrigerator for up to 1 week
