Sheet Cake Pumpkin Bars with Cream Cheese Frosting

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Moist, soft, and fluffy—these pumpkin dessert bars bake in a single-layer jellyroll pan or rimmed sheet pan. Made with canned pumpkin puree, these home-baked pumpkin bars are the perfect festive fall dessert. Top with a generous layer of homemade cream cheese frosting, and enjoy!

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Family is raving about this recipe – my husband says these are the best pumpkin bars he has EVER had. I’ll be making these again every year! - Patty J.

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INGREDIENTS

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1

Add pumpkin puree (not pumpkin pie filling!).

Add flour, baking powder, baking soda, cinnamon, and salt to the mixing bowl.

Pour the batter into a half sheet pan or jelly roll pan and bake.

Jelly Roll Pan (affiliate link)

Once the bars have cooled, spread on cream cheese frosting.

For best results, cut the bars with a serrated knife.

Time to dig in and enjoy these decadent pumpkin bars!

It's very similar to a sheet cake (and some even call it that!). You can cut them into 24 large bars, or 48 smaller bars.

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MAKE THE BEST PUMPKIN BARS NOW!

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Sheet Cake Pumpkin Bars with Cream Cheese Frosting

Moist, soft, and fluffy—these pumpkin dessert bars bake in a single-layer jellyroll pan or rimmed sheet pan. Made with canned pumpkin puree, these home-baked pumpkin bars are the perfect festive fall dessert. Top with a generous layer of homemade cream cheese frosting, and enjoy!

Family is raving about this recipe – my husband says these are the best pumpkin bars he has EVER had. I’ll be making these again every year! - Patty J.

⭐⭐⭐⭐⭐

INGREDIENTS

PUMPKIN BARS: -all-purpose flour – baking powder – baking soda – cinnamon – fine salt – eggs – granulated sugar – vegetable oil – pumpkin puree

1

Beat together eggs, sugar, and oil until combined.