Description
Soft, warmly spiced pumpkin bars topped with rich, tangy cream cheese frosting. This easy sheet-pan dessert makes 24 servings and works beautifully for fall parties, Thanksgiving gatherings, bake sales, and family desserts.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 can (15 ounces) pumpkin puree
- 5 cups confectioners’ sugar, plus more if needed
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk, only if needed
- Ground cinnamon, optional
- Fall-colored sprinkles, optional
- Mini pumpkin candies, optional
Instructions
- Preheat the oven to 350°F. Line a 12-by-17-inch half-sheet baking pan with parchment paper and lightly coat the uncovered sides with cooking spray.
- Whisk the flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder together in a medium bowl.
- Beat 1 cup softened butter and the granulated sugar in a stand mixer or large mixing bowl until creamy.
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Gradually add the dry ingredients and mix on low speed just until combined.
- Add the pumpkin puree and mix only until the batter looks smooth and evenly blended.
- Spread the batter evenly in the prepared baking pan and smooth the top.
- Bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean or with a few soft crumbs.
- Place the pan on a wire rack and let the pumpkin layer cool completely.
- Beat the cream cheese, 1/4 cup softened butter, and vanilla extract until smooth.
- Gradually add the confectioners’ sugar and beat until the frosting becomes creamy.
- Add milk 1 tablespoon at a time only if the frosting feels too thick. Add more confectioners’ sugar if it becomes too thin.
- Spread the cream cheese frosting evenly over the completely cooled pumpkin layer.
- Top with cinnamon, fall-colored sprinkles, or mini pumpkin candies as desired.
- Chill briefly for cleaner slices, then cut into 24 bars and serve.
Notes
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- A 12-by-17-inch half-sheet pan creates bars about 3/4 inch thick.
- A 10-by-15-inch jelly roll pan produces slightly taller bars and may require a few extra minutes of baking.
- Measure flour by spooning it into the measuring cup and leveling the top.
- Use full-fat block cream cheese for the firmest frosting.
- Let the pumpkin layer cool completely before adding the frosting.
- Store the bars in an airtight container in the refrigerator for 5 to 6 days.
- Freeze individually wrapped bars in a freezer-safe container for up to 3 months.
- Thaw frozen bars overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 209
- Sugar: 25
- Sodium: 146
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 2.4
- Trans Fat: 0.2
- Carbohydrates: 30
- Fiber: 0.4
- Protein: 2
- Cholesterol: 38