Easy Pumpkin Bars with Cream Cheese Frosting

Prep:10

Cook:25

Total:35

Yield: people

Equipment

Ingredients

2 cups unbleached all-purpose flour, spooned & leveled, 240g (2 cups, 240g - half sheet pan)
1 ½ tsp baking powder (2 tsp - half sheet pan)
¾ tsp baking soda (1 tsp - half sheet pan)
1 ½ tsp ground cinnamon (2 tsp - half sheet pan)
¾ tsp salt (1 tsp - half sheet pan)
1 ¼ cups granulated sugar, 333g (1 ⅔ cups, 333g - half sheet pan)
¾ cup salted butter, very soft or melted & cooled, 170g (1 cup, 226g - half sheet pan)
3 eggs (4 eggs - half sheet pan)
1 cup pumpkin puree, 240g (15 oz can or scant 2 cups, 425g - half sheet pan)

Frosting

5 oz. cream cheese, softened, 140g (8 oz pkg., 226g - half sheet pan)
⅓ cup salted butter, softened, 75g (½ cup, 113g - half sheet pan)
2 cups powdered sugar, 240g (3 cups, 360g - half sheet pan)
¾ tsp vanilla extract (1 tsp - half sheet pan)
⅛ tsp salt (¼ tsp - half sheet pan)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan. Set out cream cheese and butter for the frosting to soften while the oven heats.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
Combine Wet Ingredients: In a large bowl, whisk together granulated sugar and melted butter until well blended. Add eggs one at a time, whisking well after each addition. Mix in pumpkin puree and beat until smooth.
Combine Wet and Dry: Pour the dry ingredients into the wet ingredients and stir until just combined. The batter may look slightly lumpy, which is fine. Optionally, sift dry ingredients into the wet to reduce lumps.
Bake: Spread the batter evenly into the greased jelly roll pan using an offset spatula for a smooth finish. Tap the pan on the counter a few times to release any air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely.
Make Frosting: In a medium bowl, beat softened cream cheese and butter until light and fluffy. Gradually add powdered sugar (sift if lumpy) and mix in vanilla extract and a pinch of salt until smooth and creamy.
Frost and Serve: Spread the frosting evenly over the cooled bars with a spatula. Optionally, sprinkle with a pinch of cinnamon. Cut into 24 squares (about 2×2.5 inches).
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw at room temperature before serving.

Video

Notes

Squash Option: This recipe shines with buttercup or blue hubbard squash too—see my Canning Blue Hubbard Squash guide for preserving squash.
Pan Size: A 15x10-inch jelly roll pan yields a thinner, quicker-baking bar. Check for doneness at 25–32 minutes due to slightly thicker batter. See “Half Sheet Pan Variation” below for 18×13-inch pan details.
Half Sheet Pan Variation: For an 18x13-inch half sheet pan, use the ingredient quantities in parentheses. Spread batter evenly and bake for 30–35 minutes, or until a toothpick comes out clean. Makes about 30 bars (2x3-inch pieces). Frosting will cover the larger surface area.
Yield: Cutting into 2x2.5-inch pieces gives 15–18 bars for a jelly roll pan; adjust size for smaller or larger portions.

Nutrition

Servings: people

Calories: 410kcal