Fall’s Best Pumpkin Bars: Easy Cream Cheese Frosted Sheet Cake Dessert

Paul’s Pumpkin Bars: A Moist Sheet Cake Dessert

Pumpkin bars are the ultimate fall dessert, offering a tender, spice-kissed sheet cake topped with dreamy cream cheese icing.

Why You’ll Love These Pumpkin Bars

Imagine the warm aroma of pumpkin spice, cinnamon, and nutmeg filling your kitchen as these sheet cake bars bake to perfection. Whether you’re planning for a holiday potluck or simply craving a cozy snack, these seasonal delights bring joy to every bite.

Key Flavors & Textures

• Moist pumpkin cake: Thanks to canned pumpkin puree and oil, every slice stays soft.
• Warm spices: Cinnamon, ginger, and cloves create that classic fall vibe.
• Cream cheese icing: A velvety, tangy topping that complements the pumpkin perfectly.

Ingredients for Moist Pumpkin Bars

• 1 (15-ounce) can pumpkin puree
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Bars: Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch baking pan with parchment paper or lightly grease it.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until well blended.
3. In a large mixing bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing after each addition.
4. Stir in the pumpkin puree and vanilla extract until the batter is uniform in color and texture.
5. Gently fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain.
6. Spread the batter evenly in the prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the pumpkin bars to cool completely in the pan, about 30 minutes, before frosting.
8. Meanwhile, beat the cream cheese and butter in a chilled bowl until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
9. Spread the frosting evenly over the cooled bars. Using a sharp knife, cut into 24 equal squares.

Tips & Variations for Perfect Pumpkin Bars

• Make-Ahead: Bake and freeze unfrosted bars up to 1 month; thaw before frosting.
• Gluten-Free Option: Swap in a 1:1 gluten-free flour blend.
• Flavor Boost: Add a handful of chopped walnuts or pecans for crunch.
• Spice it up: Stir in a pinch of cardamom or allspice for an extra layer of warmth.

Nutritional Information

Per serving:

• Calories: 279 kcal
• Carbohydrates: 34 g
• Fat: 15 g
• Saturated Fat: 5 g
• Cholesterol: 45 mg
• Sodium: 283 mg
• Sugar: 25 g
• Fiber: 1 g
• Protein: 3 g

With these easy steps, you’ll have delicious pumpkin bars that are sure to be the star of any fall gathering.