Sheet Pan Spiced Pumpkin Bars with Cream Cheese Frosting

Spread the love

Created on August 23rd, 2025 at 07:51 am

Fluffy, frosted, and fall-ready dessert squares

If you’re craving the ultimate fall dessert, these Sheet Pan Spiced Pumpkin Bars with Cream Cheese Frosting are about to become your go-to treat! They’re soft, warmly spiced, and slathered with the dreamiest cream cheese frosting. Perfect for holiday potlucks, work gatherings, or big family dinners—this recipe makes a hefty batch in one half-sheet pan, saving you time while serving a crowd. Made with real canned pumpkin puree and cozy spices like cinnamon and pumpkin pie spice, every bite feels like autumn. Whether you call them pumpkin cake bars or dessert squares, these are a must for your fall baking lineup! 🎃

The Best Cream Cheese Frosted Pumpkin Bars

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 48 bars

📝 Ingredients List

For the Pumpkin Bars:

1 (15 oz) can pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour
1½ cups white sugar
1 cup butter, softened
4 large eggs
1 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp salt

For the Cream Cheese Frosting:

5 cups confectioners’ sugar
8 oz cream cheese, softened
¼ cup butter, softened
1 tsp pure vanilla extract

Optional Toppings:

Ground cinnamon (sprinkled on top)
Fall-themed sprinkles
Mini pumpkin candies

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Preheat oven to 350°F (175°C). Line a 12″ x 17″ half-sheet baking pan with parchment paper and lightly spray the sides with cooking spray.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each.
In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
Gradually mix the dry ingredients into the butter mixture. Then fold in the pumpkin puree until fully incorporated.
Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
While the bars cool, prepare the frosting:
In a stand mixer, blend together cream cheese, butter, and vanilla. Slowly add in the powdered sugar, beating until smooth and fluffy. Add 1 tbsp milk at a time if the texture is too thick.
Frost the cooled bars evenly using an angled spatula. Sprinkle with cinnamon or festive toppings if desired.
Slice into 48 squares and serve! 😋

💡 Pro Tips Section

Storage: Keep bars refrigerated in an airtight container for up to 5–6 days.
Freezing: Wrap individually and freeze up to 3 months. Thaw in the fridge overnight.
Make It Gluten-Free: Swap all-purpose flour for almond flour (1:1). Expect a nuttier flavor.
Serving Idea: Add a swirl of caramel drizzle for an extra decadent touch!

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.