These are moist pumpkin bars with homemade melt-in-your-mouth cream cheese frosting that is a perfect fall favorite and holiday treat!
This recipe makes a large batch of pumpkin bars. A half sheet, to be exact.
Oh but trust me, they will get eaten!
I’ve found making this one batch is perfect for sharing during the holidays and also taking to our holiday potluck at work. That way, I don’t have to make a double batch.
I used to work in a local bakery and these turn out even better than theirs!
Ingredients for Pumpkin Bars
- Pumpkin Puree
- All-Purpose Flour
- White Sugar
- Large Eggs
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Salt
- Butter
- Parchment Paper
Ingredients for Cream Cheese Frosting
- Cream Cheese
- Confectioners Sugar (Icing Sugar)
- Butter
- Pure Vanilla Extract
- Shortening
Optional Toppings
- Sprinkles of Cinnamon
- Fall Colored Sprinkles
- Mini Pumpkin Candies
What size pan is needed for pumpkin bars?
- I baked my pumpkin bars in a 12″ x 17″ half sheet baking pan which I cut into 4 x 8 rows to yield 32 bars.
- You can also get a 10″ x 15″ jelly roll pan that will give a slightly taller pumpkin bar and yields 28 depending on how large you like your pieces to be.
The Cream Cheese Frosting
My family and I love cream cheese frosting so I add more cream cheese than the typical cream cheese frosting recipe.
If you’re like us, you should try this melt-in-your-mouth cream cheese frosting! I do the same when I’m making red velvet cupcakes.
Try these other tasty fall favorites!
- Apple Butter Cupcakes
- Banana Nut Bread
- Boozy Apple Slushies
- Caramel Crispix
- Champagne Cupcakes
- Cherry Puff Pastry Turnovers
- Honey Cinnamon Butter Monkey Bread
- Iced Pumpkin Bread
- Instant Pot Apple Butter
- Kolacky Apricot & Raspberry Cookies
- Minny’s Chocolate Pie
- New York Cheesecake
- Pecan Tassies
- Pumpkin Cupcakes
- Scotcheroos
- The Best Red Velvet Cupcakes
Enjoy!
Pumpkin Bars
Moist pumpkin bars with homemade melt-in-your-mouth cream cheese frosting that is a perfect fall favorite and holiday treat!
Ingredients
Pumpkin Bars
- 15 oz can of Pumpkin Puree
- 2 cups All-Purpose Flour
- 1 1/2 cups White Sugar
- 4 Large Eggs
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 cup Melted Butter, cooled
Cream Cheese Frosting
Other
- Parchment Paper
Topping Ideas
- Sprinkles of Cinnamon
- Fall Colored Sprinkles
- Mini Pumpkin Candies
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 10 "x 15" jelly roll pan with parchment paper. Spray sides of pan with cooking spray.
Note: You can also use a 12" x 17" half sheet pan for a slightly shorter bar that is about 3/4" thick after baking, which is what I have shown in the images above. - Melt butter in microwave and allow to cool. Once cooled, pour melted butter into mixer and add sugar to allow it to cream. Add eggs and mix well.
- Sift flour, salt, cinnamon, baking soda, and baking powder. Slowly add dry ingredients to mixer. Blend pumpkin puree into batter.
Pour batter into prepared jelly roll pan. Bake in the oven for 20-25 minutes until a toothpick comes out clean. - While the bars bake, make the cream cheese frosting.
Once bars have cooled completely, frost with an even coating of cream cheese frosting.
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Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 125Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 34mgSodium 147mgCarbohydrates 16gFiber 1gSugar 10gProtein 2g
Nutrition is not always accurate and products used in the recipe may differ from local ingredients available to you.
