Desserts
Pumpkin Cheesecake Snickerdoodles
1 hour 42 minutes
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.”
Lindsay
Pumpkin 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.
Alyssa’s Pro Tips
- Protect 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.
Pumpkin Sheet Cake Bars
Soft, fluffy pumpkin sheet cake bars topped with thick cream cheese frosting. They’re perfectly spiced, easy to make, and made for fall.
Servings 24 servings
Calories 344kcal
Equipment
- 1 10 x 15-inch baking sheet jelly roll pan
Ingredients
- 1 (15-ounce) can pumpkin puree NOT pumpkin pie filling
- 1 cup canola oil
- ⅔ cup granulated sugar
- ⅔ cup packed dark brown sugar
- ¼ cup milk
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Cream Cheese Frosting
- 1 (8-ounce) packaged softened cream cheese
- ½ cup softened butter
- 2 teaspoons vanilla extract
- 4 ⅔ cups powdered sugar
Instructions
- 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 puree, 1 cup canola oil, ⅔ cup granulated sugar, ⅔ cup packed dark brown sugar, ¼ cup milk, and 4 large eggs in a large bowl until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, ¼ teaspoon ground cloves, and ¼ teaspoon salt.
- Add 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 cheese, ½ 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 Instructions
- In 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: 344kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 181mg | Potassium: 87mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3053IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
More Pumpkin Desserts to Try
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The World’s Best Pumpkin Roll
1 hour 41 minutes
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Grandma’s Famous Pumpkin Pie
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Pumpkin Chocolate Chip Bread
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