Sheet Cake Pumpkin Bars With Cream Cheese Frosting - Cozy Homemade Fall Dessert Recipe

Crisp air, cozy sweaters, and that irresistible scent of cinnamon and nutmeg—yep, it’s pumpkin season, friends! And nothing says fall comfort quite like Pumpkin Bars slathered in dreamy cream cheese frosting. This isn’t just any dessert, though. We’re talking the ultimate Recipe For Pumpkin Bars With Cream Cheese Frosting—soft, fluffy, and baked in a trusty half sheet pan for easy sharing (or hoarding, no judgment).

These Homemade Pumpkin Bars With Cream Cheese Frosting have been in my family forever, and let me tell you—they’re not optional once October rolls around. The base is basically a Pumpkin Cake but lighter, fluffier, and way easier. Imagine moist layers infused with warm spices and rich pumpkin flavor, then topped with a swoon-worthy thick coat of cream cheese frosting. One bite, and you’ll see why these Frosted Pumpkin Bars are always the first to disappear at potlucks, bake sales, and holiday dinners.

Now, here’s the kicker—baking them in a sheet pan is a total game changer. These Sheet Pan Pumpkin Bars With Cream Cheese Frosting are ridiculously simple to whip up, slice like a dream, and feed a crowd without any fuss. No stacking, no layering, no fancy decorating—just pure, delicious, melt-in-your-mouth pumpkin goodness.

And hey, if you’re into orange recipes (because, let’s be real, half the joy of fall food is that cozy golden hue), these bars deliver big time. IMO, they’re the dessert equivalent of a cozy blanket and your favorite fall playlist.

So, ready to fall head over heels for the perfect mix of spiced pumpkin, fluffy cake, and luscious cream cheese frosting? Grab your canned pumpkin puree and let’s bake up the best Pumpkins Bars With Cream Cheese Frosting you’ll ever taste. 🍂

Sheet Cake Pumpkin Bars With Cream Cheese Frosting - Cozy Homemade Fall Dessert Recipe

Tender, spiced, and bursting with pumpkin goodness—these fall-inspired dessert bars are baked in one simple sheet pan. Using canned pumpkin puree keeps things quick and easy, while a thick blanket of cream cheese frosting takes them straight into indulgent territory.

Prep Time: 25 minutes | Bake Time: 25 minutes | Cooling: 30 minutes | Total: 1 hour 20 minutes

Yield: 24 bars | Author: Aleda | Category: Dessert

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Ingredients

Pumpkin Bars

• 2 cups (242 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp fine salt
• 4 large eggs, at room temperature
• 1 ⅔ cups (334 g) granulated sugar
• 1 cup vegetable oil
• 1 (15 oz) can pure pumpkin puree (not pie filling)

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 12 tbsp unsalted butter, softened
• 2 tsp vanilla extract
• 2 tbsp heavy cream, half-and-half, or milk
• 6 cups powdered sugar

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Instructions

Pumpkin Bars

1. Preheat your oven to 350°F (175°C). Grease or line a 12×17-inch jelly roll pan with parchment.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large mixing bowl, beat the eggs, sugar, oil, and pumpkin puree for about 1 minute until smooth and airy.
4. Gradually mix in the dry ingredients until just blended—don’t overmix.
5. Pour the batter into the prepared pan, spreading evenly. Bake for 20–25 minutes, until golden and a toothpick comes out clean (about 190°F internal temp).
6. Let the cake cool completely before frosting.

Cream Cheese Frosting

1. With a mixer, beat the cream cheese and butter until creamy.
2. Add the vanilla and cream (or milk), mixing until smooth.
3. Slowly add powdered sugar, one cup at a time, until thick and fluffy. (For less sweet frosting, use 4 cups sugar and 1 tbsp cream.)
4. Spread frosting over cooled bars. Slice into squares or rectangles with a sharp knife.

Storage Tip: Keep covered at room temperature for the first day, then refrigerate for best freshness.

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