FORK IN THE KITCHEN
with cream cheese frosting
PERFECT PUMPKIN BARS
You'll love these moist, light, and fluffy pumpkin bars topped with rich cream cheese frosting. The perfect fall dessert!
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.
PUMPKIN BARS: -all-purpose flour – baking powder – baking soda – cinnamon – fine salt – eggs – granulated sugar – vegetable oil – pumpkin puree CREAM CHEESE FROSTING: – cream cheese – unsalted butter – vanilla extract – heavy cream – powdered sugar
Preheat the oven to 350F.
Line a jelly roll pan with parchment if desired.
Beat together eggs, sugar, and oil until combined.
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.
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!
How many bars does this recipe make?
This recipe makes a lot of 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, when making in a jelly roll pan.
Can I halve the recipe?
Yes, you can! Make the bars in a quarter sheet pan if you halve the recipe. This is a great option for a smaller batch.