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! Recipe yields 24 bars.
Pre-heat oven to 350°F. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon fine salt
In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat together eggs, sugar, oil, and pumpkin puree for 1 minute until light and fluffy.
4 eggs, 1 ⅔ cup granulated sugar, 1 cup vegetable oil, 1 15 oz can 100% pumpkin puree
Add the dried ingredients to the pumpkin mixture and mix together until just fully combined.
Spread batter in an ungreased or parchment-lined jelly roll pan (approx. 12x17 inches). Bake for 20-25 minutes (adjust if your pan is a different size; shorter for a larger half-sheet pan, or less time if it is a 10x15 pan). The edges will begin to turn slightly golden brown and a toothpick should come out clean. The internal temperature should be around 190°F. Cool completely before frosting.
Cream Cheese Frosting
Using a stand mixer or hand mixer, cream together room temperature cream cheese and butter on medium speed. Add the vanilla, and cream (or milk) and mix to combine.
Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and the frosting is smooth. If you prefer a less sweet frosting, only add 1 tablespoon of cream and try 4 cups of powdered sugar.
6 cups powdered sugar
Spread the frosting evenly on cooled pumpkin bars. Cut them directly from the pan as you would sheet cake for best results, using a serrated knife if possible. Remove using a small dessert bar spatula.
Store the bars covered, at room temperature, for the first day, then transfer to the fridge for longer storage.
Notes
Frosting: If you prefer a less sweet frosting, reduce the amount of powdered sugar to 4 cups, and start with only 1 TBSP of cream/milk.
Ungreased Pan: The bars generally do not stick to the pans due to their moist nature from the oil. However, you can lightly grease the pan if needed or line it with parchment paper.
Freezing: To freeze this recipe, wrap the unfrosted bars in plastic wrap and foil so they are sealed well to prevent freezer burn. Freeze the frosting separately in its own container for best results. To thaw, place the frosting in the fridge overnight; you may want to refresh it in a mixer when ready to use. Thaw the bars at room temperature or in the fridge, and frost when ready.