Sheet Pan Pumpkin Bars with Cream Cheese Frosting
Delight in the rich flavors of fall with these easy-to-make Sheet Pan Pumpkin Bars, topped with an irresistible cream cheese frosting.
Ingredients
Pumpkin Bar Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs at room temperature
- 1 15 oz can pure pumpkin puree
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- ½ cup chopped walnuts or pecans optional
Cream Cheese Frosting Ingredients
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp milk as needed
Instructions
Preparation
- Gather all your ingredients, ensuring they are at room temperature for better mixing.
- Preheat the oven to 350°F (175°C) and prepare an 18x13 inch baking sheet by greasing or lining it with parchment paper.
Mixing
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in the pumpkin puree until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Slowly combine the dry ingredients into the wet mixture and stir until just combined, avoiding overmixing.
- Fold in nuts if desired.
Baking
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
- Allow the bars to cool completely in the pan.
- For the frosting, whip together cream cheese and butter until smooth, then add powdered sugar and vanilla extract, adjusting with milk to desired consistency.
- Spread frosting over the cooled bars.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze the unfrosted bars for up to 3 months.