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Classic Pumpkin Bars with Cream Cheese Frosting (Sheet Pan)

Classic pumpkin bars with cream cheese frosting baked in one 15x10 sheet pan for soft, cakey squares with warm spice flavor. The frosting stays thick and tangy because the bars cool fully before spreading.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin bars
  • 4 eggs room temperature
  • 1.67 cup granulated sugar
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp fine salt
  • 2 cup all-purpose flour
For the cream cheese frosting
  • 8 oz full-fat cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 2 tsp vanilla extract
  • 0.25 tsp fine salt pinch
  • 1 tbsp milk only if needed
  • 0.1 tsp ground cinnamon for dusting

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bars
  1. Preheat the oven to 350°F. Grease a 15x10x1-inch sheet pan and line it with parchment paper, keeping the corners covered.
  2. In a large bowl, whisk the eggs, granulated sugar, vegetable oil, and pumpkin puree until smooth and evenly orange. Scrape the bowl to ensure no streaks remain.
  3. Sprinkle the baking powder, baking soda, ground cinnamon, pumpkin pie spice, and fine salt over the mixture. Whisk them in until fully combined and no dry pockets show.
  4. Fold in the all-purpose flour until no dry streaks remain. Stop mixing as soon as the flour disappears for a tender crumb.
  5. Pour the batter into the prepared sheet pan and spread it into the corners. Tap the pan lightly to level the surface.
  6. Bake at 350°F for 25–30 minutes. Look for a top that springs back when touched, edges that pull away from the pan, and a toothpick that comes out clean.
  7. Cool completely in the pan for about 1 1/2 hours. Ensure the bars are fully cool before frosting so the frosting doesn’t melt.
Make and spread frosting
  1. Beat the full-fat cream cheese and unsalted butter with a hand mixer on medium for 2 minutes until smooth. Pause and scrape the bowl once for even texture.
  2. Add the powdered sugar, vanilla extract, and fine salt, then mix on low until combined. Increase to medium and mix until fluffy, watching for a thick, spreadable consistency.
  3. Add milk only if the frosting is too stiff to spread. Add it 1 tablespoon at a time and mix briefly after each addition.
  4. Spread the frosting over the cooled bars, then dust lightly with ground cinnamon. Cut into 24 bars once the frosting is set on top.

Notes

Pro tip: wait until the bars are fully cool—slightly warm bars will melt the frosting. Store leftovers covered in the fridge for up to 4 days; freezing is not recommended because the frosting texture can soften after thawing. For a lighter option, you can use low-fat cream cheese in the frosting, but expect a slightly less thick result.