Get ready to fall in love with the ultimate autumn dessert: these incredibly moist and perfectly spiced Sheet Pan Pumpkin Bars. This recipe is designed to be simple, straightforward, and absolutely foolproof, making it the perfect treat for family gatherings, holiday parties, or a cozy afternoon with a cup of coffee. We’re topping these soft, cake-like bars with a rich and tangy cream cheese frosting that balances the warm pumpkin spice flavor beautifully. If you’ve been searching for a reliable, crowd-pleasing dessert that’s easy to make and even easier to devour, you’ve found it.
Unlike complicated layer cakes, these bars come together quickly in one bowl for the batter and another for the frosting. The sheet pan ensures they bake evenly and are easy to slice and serve, making them ideal for any occasion. Let’s bake some fall magic!
Why You’ll Love These Sheet Pan Pumpkin Bars
- Incredibly Moist & Tender: The combination of pumpkin puree and oil creates a wonderfully soft crumb that stays moist for days.
- Perfectly Spiced: A classic blend of cinnamon, nutmeg, ginger, and cloves gives these bars that quintessential warm and cozy autumn flavor.
- Crowd-Pleasing Size: Baked in a standard half-sheet pan, this recipe makes enough to serve a crowd, making it perfect for parties and potlucks.
- Easy to Make: The batter is simple to mix by hand, and the frosting is just as easy, making this a great recipe for bakers of all skill levels.
- Velvety Cream Cheese Frosting: The tangy, sweet, and ultra-creamy frosting is the perfect complement to the spiced pumpkin base.
Ingredients You’ll Need
This recipe uses simple, pantry-staple ingredients to create the most delicious pumpkin bars. Here’s what you’ll need to gather.
For the Pumpkin Bars
- All-Purpose Flour: Provides the structure for the bars.
- Baking Soda & Baking Powder: These leavening agents give the bars a light, cake-like lift.
- Spices: A warm blend of ground cinnamon, nutmeg, ginger, and cloves. You can also use pumpkin pie spice.
- Salt: Balances all the flavors.
- Granulated Sugar & Brown Sugar: A combination of both adds sweetness and extra moisture.
- Vegetable Oil: Guarantees a super moist crumb. You can substitute with canola oil or melted coconut oil.
- Eggs: Four large eggs provide structure and richness.
- Pumpkin Purée: The star of the show! Be sure to use 100% pure pumpkin purée, not pumpkin pie filling.
For the Cream Cheese Frosting
- Cream Cheese: Use full-fat, block-style cream cheese for the best texture and flavor. Make sure it’s softened to room temperature to avoid lumps.
- Unsalted Butter: Also softened to room temperature for a smooth consistency.
- Powdered Sugar: Sift it to ensure your frosting is perfectly smooth.
- Vanilla Extract: Adds a touch of warmth and enhances the other flavors.
- Salt: A pinch of salt balances the sweetness.
How to Make Sheet Pan Pumpkin Bars
Making these bars is a breeze. We’ll mix the batter, bake it to perfection, and then whip up a quick and easy frosting while it cools. Follow these simple steps for flawless results.
Step-by-Step Instructions
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour a standard 18×13-inch half-sheet pan, or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set this aside.
- Combine Wet Ingredients: In a separate, larger bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until everything is well combined and smooth. Then, whisk in the pumpkin purée until it’s fully incorporated.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. Be careful not to overmix; a few small lumps are okay.
- Bake the Bars: Pour the batter into your prepared sheet pan and use a spatula to spread it into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the pumpkin bars cool completely in the pan on a wire rack. It’s crucial that they are at room temperature before you add the frosting.
- Make the Frosting: While the bars are cooling, prepare the cream cheese frosting. In a large bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase the speed and beat until fluffy. Mix in the vanilla extract and a pinch of salt.
- Frost and Serve: Once the bars are completely cool, spread the frosting evenly over the top. Slice into squares and serve immediately, or refrigerate to allow the frosting to set.
Tips for the Best Pumpkin Bars
Want to ensure your Sheet Pan Pumpkin Bars turn out perfect every time? Here are some of our top tips for success.
- Use Room Temperature Ingredients: For both the batter and the frosting, using room temperature eggs, cream cheese, and butter helps everything mix together smoothly for the best texture.
- Don’t Overmix the Batter: Mix the wet and dry ingredients until they are just combined. Overmixing can develop the gluten in the flour, resulting in dense, tough bars instead of light and tender ones.
- Cool Completely Before Frosting: This is the golden rule! If you try to frost warm bars, the cream cheese frosting will melt into a soupy mess. Patience is key.
- Use Pure Pumpkin Purée: Double-check your can to make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the recipe’s flavor and texture.
Variations and Substitutions
While this classic recipe is fantastic as is, feel free to make it your own with these fun and delicious variations!
- Add a Crunch: Stir in 1 cup of chopped pecans or walnuts into the batter for a nutty crunch. You can also sprinkle them over the frosting. For another fall flavor, check out this Maple Pecan Granola recipe.
- Chocolate Chip Pumpkin Bars: Fold in 1 to 1 ½ cups of semi-sweet chocolate chips into the batter before baking for a decadent twist.
- Brown Butter Frosting: For a deeper, nuttier flavor, use browned butter in your cream cheese frosting. Simply melt the butter and cook until it foams and golden brown specks appear, then let it cool before mixing with the cream cheese.
Storing and Freezing Instructions
Because of the cream cheese frosting, these Sheet Pan Pumpkin Bars should be stored in the refrigerator. Place them in an airtight container or cover the pan tightly with plastic wrap. They will stay fresh and delicious for up to 5 days.
These bars also freeze exceptionally well! You can freeze them frosted or unfrosted. For best results, place the sliced bars on a baking sheet and freeze for about an hour until firm. Then, wrap each bar individually in plastic wrap and store them in a freezer-safe bag or container for up to 3 months. Thaw them overnight in the refrigerator before serving.
Frequently Asked Questions
Yes, these bars are perfect for making ahead. You can bake the bars, let them cool completely, and store them covered at room temperature for up to a day before frosting and serving. Alternatively, you can fully prepare and frost them, then refrigerate until you’re ready to serve.
No, you should not use pumpkin pie filling for this recipe. Pumpkin pie filling is already sweetened and contains spices, which will alter the flavor and texture of the bars. Be sure to use 100% pure pumpkin purée.
The best way to tell if pumpkin bars are done is to insert a toothpick or wooden skewer into the center. If it comes out clean or with a few moist crumbs attached, they are ready. The edges will also start to pull away slightly from the sides of the pan.
Yes, absolutely. Because these sheet pan pumpkin bars are topped with a cream cheese frosting, they must be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
The ideal pan for this recipe is a standard 18×13-inch half-sheet pan. This size ensures the bars bake evenly and have the perfect thickness. If you use a smaller pan, you will need to increase the baking time.
More Fall Recipes to Try
If you loved these pumpkin bars, you’ll surely enjoy some of our other favorite autumn-inspired dishes. For a cozy and delicious dessert, try our Moist Pumpkin Bread Recipe. And for a savory dish, our Autumn Sausage Pasta is a must-try. Another fantastic side dish for the season is this Roasted Delicata Squash.
Sheet Pan Pumpkin Bars Recipe
Sheet Pan Pumpkin Bars with Cream Cheese Frosting
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 18x13-inch half-sheet pan, or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a separate larger bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Whisk in the pumpkin purée.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared sheet pan and spread into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin bars cool completely in the pan on a wire rack.
- To make the frosting, beat the softened cream cheese and butter with an electric mixer until smooth. Gradually add the powdered sugar, then beat until fluffy. Mix in the vanilla and salt.
- Spread the frosting evenly over the cooled bars. Slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Let Us Know What You Think!
We hope you love this recipe for Sheet Pan Pumpkin Bars as much as we do! It’s a true fall favorite that we make year after year. If you try it, please leave a comment below and let us know how it turned out. We love hearing from you! For more delicious recipe inspiration, be sure to follow us on Pinterest.
