Pumpkin Sheet Cake Bars are one of my oldest son’s favorite desserts, and honestly, I get it! They’re incredibly moist and fluffy, full of warm pumpkin spice, and topped with the best cream cheese frosting.
Why I’m Obsessed With These Bars
Light and Fluffy: A little milk and the mix of granulated and brown sugar give these pumpkin bars a soft, cake-like texture instead of a thick, dense one.Perfect for a Crowd: It bakes in a 10×15-inch jelly roll pan, so you get plenty of servings without any extra work.That Frosting Though! I could honestly swim in this cream cheese frosting. It’s thick, creamy, perfectly sweet!A Reader’s Review“It was AWFUL when I made this cake the first time, because I RAN OUT. My guests were raving about it, and it was so easy to make (shhh I didn’t tell them though!) I’m making this again on Friday and I will be doubling it! Another amazing recipe from The Recipe Critic.”
LindsayPumpkin Sheet Cake Bars Ingredients
Use Pumpkin Puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling. I like Libby’s. Swap the Spices: Instead of cinnamon, nutmeg, and cloves, you can use 1 tablespoon of pumpkin pie spice.
How to Make Pumpkin Sheet Cake Bars
These Pumpkin Sheet Cake Bars are super easy to make, and the hardest part is waiting for them to cool before adding that dreamy cream cheese frosting. If you’re on a pumpkin kick, you’ll also love my pumpkin bread and pumpkin chocolate chip cookies.Mix the Wet Ingredients: Preheat the oven to 350°F. Spray a 10x15x1-inch jelly roll pan with nonstick cooking spray. Whisk the pumpkin puree, oil, granulated sugar, brown sugar, milk, and eggs together in a large bowl.Mix the Dry Ingredients: In a separate bowl, whisk the flour, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt. Make the Batter: Add the dry ingredients to the pumpkin mixture and stir until smooth. Bake: Pour the batter into the prepared pan. Bake for 20-25 minutes, until a toothpick comes out clean and the center springs back when lightly pressed. Cool completely. Make the Frosting: Beat the cream cheese, butter, and vanilla with a hand mixer or stand mixer until smooth.Frost: Slowly mix in the powdered sugar until smooth. Spread over the cooled pumpkin cake, slice, and serve.
lyssa’s Pro TipsProtect Your Oven: I like placing a larger sheet pan on the rack underneath, just in case the batter spills over. Don’t Overbake: Pull the cake when a toothpick comes out clean, and the center springs back when lightly pressed. That keeps it soft and moist.
Kitchen Tools Used In This Recipe
10×15-Inch Jelly Roll Pan: This gives the cake its perfect sheet-cake thickness. You can also use a 13×17-inch half sheet pan, but start checking it around 20 minutes. Hand or Stand Mixer: Either works great for getting the cream cheese frosting smooth and fluffy.
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Pumpkin Sheet Cake Bars
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Soft, fluffy pumpkin sheet cake bars topped with thick cream cheese frosting. They’re perfectly spiced, easy to make, and made for fall.Course Cake, DessertCuisine AmericanKeyword easy fall desserts, easy pumpkin bars, easy pumpkin dessert, fall desserts, pumpkin bars, pumpkin sheet cake bars, pumpkin sheet cake bars recipe, pumpkin spice sheet cake, Pumpkin Spice Sheet Cake Recipe, sheet cake recipesPrep Time 15 minutesminutesCook Time 25 minutesminutesTotal Time 40 minutesminutesServings 24servingsCalories 344kcalAuthor Alyssa RiversEquipment
1 10 x 15-inch baking sheet jelly roll panIngredients
1(15-ounce)can pumpkin pureeNOT pumpkin pie filling1cupcanola oilcupgranulated sugarcuppacked dark brown sugarcupmilk4largeeggs2cupsall-purpose flour2teaspoonsbaking powder2teaspoonsground cinnamon1teaspoonbaking sodateaspoonground nutmegteaspoonground clovesteaspoonsaltCream Cheese Frosting
1(8-ounce)packaged softened cream cheesecupsoftened butter2teaspoonsvanilla extract4 ⅔cupspowdered sugarInstructions
Preheat the oven to 350 degrees Fahrenheit. Spray a 15 x 10 x 1-inch pan with non-stick cooking spray and set aside.Whisk together 1 (15-ounce) can pumpkin puree1 cup canola oil⅔ cup granulated sugar⅔ cup packed dark brown sugar¼ cup milk, and 4 large eggs in a large bowl until well combined.In a separate bowl, whisk together 2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon½ teaspoon ground nutmeg1 teaspoon baking soda¼ teaspoon ground cloves, and ¼ teaspoon saltAdd the flour mixture to the pumpkin mixture and mix until smooth. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean, and the center of the cake springs back when lightly pressed. Let the cake cool completely.Cream Cheese Frosting
Use a hand mixer or stand mixer fitted with the paddle attachment to beat the 1 (8-ounce) packaged softened cream cheese½ cup softened butter, and 2 teaspoons vanilla extract together until smooth. Slowly beat in the 4 ⅔ cups powdered sugar, and mix until smooth. Spread the frosting over the cooled cake and serve.Notes
Storage InstructionsIn the Refrigerator: Store leftover Pumpkin Sheet Cake Bars in an airtight container in the refrigerator for up to 5 days.To Serve: Enjoy them chilled, or let them sit at room temperature for 10-15 minutes to soften slightly.Nutrition
Calories: 344kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 51mgSodium: 181mgPotassium: 87mgFiber: 1gSugar: 35gVitamin A: 3053IUVitamin C: 1mgCalcium: 51mgIron: 1mg
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