Name: Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling); 1 cup canola oil; ⅔ cup granulated sugar; ⅔ cup packed dark brown sugar; ¼ cup milk; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; 1 (8-ounce) package softened cream cheese; ½ cup softened butter; 2 teaspoons vanilla extract; 4 ⅔ cups powdered sugar

Jump to Recipe· 4.4 from 73 reviews

If you are looking for a moist, flavorful, and irresistibly comforting treat, the Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe is exactly what you need to bake next. This recipe combines the warm spices of fall with a tender pumpkin-infused cake base that is topped with a luscious, tangy cream cheese frosting. Whether you’re making it for a holiday gathering, a cozy night in, or just because, these bars deliver a perfect balance of sweetness and spice that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows a top view of various baking ingredients arranged neatly on a white marbled surface. There are eleven clear glass bowls and one glass jug, each containing a different ingredient: a large bowl of white flour at the top left, a smaller bowl with white baking powder just below it, and a medium bowl with dark brown sugar to the right. Next to these, there is an open can filled with vibrant orange pumpkin puree, and to the right of that a glass jug filled with pale yellow canola oil. Below these, there is a small bowl with white salt, a bowl with bright white sugar, and a small bowl with mixed brown spices (cinnamon, nutmeg, and cloves) placed close together. The bottom left corner has a bowl with four white eggs, a small bowl of baking soda, and a jug of white milk. Each bowl and container is labeled with bold black text on white rectangles for easy identification. The whole setup is clean and organized, showcasing the ingredients clearly for making bars, photo taken with an iphone --ar 4:5 --v 7

The magic of this Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe lies in its simple but carefully selected ingredients, each one adding to the cake’s moistness, flavor, and that beautiful autumnal color we all love. From the earthy pumpkin puree to the blend of warming spices, every element plays a vital role.

Pumpkin puree: The star ingredient providing moisture, subtle sweetness, and that gorgeous orange hue.
Canola oil: Keeps the cake tender and moist without overpowering the flavor.
Granulated and dark brown sugar: A duo that balances sweetness with caramel-like depth.
Milk: Adds richness and helps create a smooth batter.
Large eggs: Bind the ingredients together while providing structure.
All-purpose flour: The foundation for the cake’s tender crumb.
Baking powder and baking soda: Leavening agents that ensure a light, fluffy texture.
Ground cinnamon, nutmeg, and cloves: Classic fall spices that warm up the flavor beautifully.
Salt: Enhances all the flavors and balances the sweetness.
Softened cream cheese and butter: Essential for the rich, creamy frosting that pairs perfectly with the spiced cake.
Vanilla extract: Adds aromatic complexity to the frosting.
Powdered sugar: Sweetens and thickens the frosting to a spreadable perfection.

How to Make Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit. While the oven warms up, grab your 15 x 10 x 1-inch baking sheet (jelly roll pan) and spray it with non-stick cooking spray. This prep ensures your cake bars will lift out easily once baked, maintaining their beautiful edges.

Step 2: Mix the Pumpkin Batter

In a large mixing bowl, whisk together the pumpkin puree, canola oil, granulated sugar, dark brown sugar, milk, and eggs. This wet mixture will give the cake its moist texture and sweet, balanced flavor. Make sure everything is incorporated well so the batter is smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix the flour, baking powder, ground cinnamon, nutmeg, baking soda, cloves, and salt. These dry ingredients are the ones providing structure and that unmistakable spiced aroma. Whisking them together ensures an even distribution of spices and leavening agents throughout the cake.

Step 4: Bring It All Together

Pour the dry mixture into the wet pumpkin batter and stir until smooth and free of lumps. At this stage, the batter should be thick but spreadable, signaling that your Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe is coming together beautifully.

Step 5: Bake and Cool

Spread the batter evenly into your prepared pan and pop it into the oven for 20 to 25 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, and the cake springs back slightly when pressed. Allow the cake to cool completely before frosting to prevent melting or sliding.

Step 6: Make the Cream Cheese Frosting

While the cake cools, whip up the frosting. Beat the softened cream cheese and butter on medium speed until creamy and smooth. Then add in the vanilla extract. Gradually incorporate the powdered sugar, beating continuously until the frosting is thick and spreadable, perfect for topping your cooled pumpkin bars.

Step 7: Frost and Serve

Spread a generous, even layer of cream cheese frosting over the cooled cake. Slice into 24 bars and enjoy the perfect harmony of spiced cake and rich frosting in every bite.

How to Serve Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe

A close-up view of a rectangular cake in a metal baking pan, showing two layers: a thick, dark orange-brown cake base and a thick, creamy white frosting layer spread with swirls and soft peaks evenly covering the top. The edges of the frosting are slightly raised with a textured, smooth finish. The pan rests on a white marbled surface, with an orange mini pumpkin and beige textured cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, consider sprinkling chopped toasted pecans or a dusting of cinnamon on top of the frosting. A few delicate pumpkin seeds can add a rustic flair and a satisfyingly crunchy contrast that elevates the overall experience.

Side Dishes

These Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe bars are so rich and flavorful they can stand alone, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream creates an indulgent dessert experience. For a cozy twist, serve alongside a warm cup of spiced chai or a mug of hot apple cider.

Creative Ways to Present

Cut the bars into bite-sized squares and serve them on a pretty platter for a festive party appetizer. Alternatively, layer smaller pieces in a dessert trifle with whipped cream and crushed gingersnap cookies for a delightful twist that is sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 4 days, maintaining their moist texture and creamy frosting perfectly.

Freezing

If you want to keep these bars longer, freezing is a great option. Wrap each bar individually in plastic wrap, then place them in a freezer bag. They freeze well for up to 3 months. Just thaw overnight in the fridge before serving.

Reheating

When you’re ready for more, let the bars come to room temperature or warm them slightly in the microwave for about 10 seconds. This will revive their softness without melting the cream cheese frosting too much, ensuring they remain delectable every time.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pumpkin puree as canned pumpkin pie filling contains added spices and sugars that could affect the texture and flavor of the cake. Pumpkin puree gives you that pure pumpkin flavor which is key in this recipe.

Can I substitute the canola oil with another type of oil?

Yes, you can use other mild oils like vegetable oil or light olive oil. Avoid strong-flavored oils as they might overpower the delicate pumpkin and spice flavors in the cake.

Is it necessary to refrigerate the cake bars because of the cream cheese frosting?

Since cream cheese frosting contains dairy, it’s safest to refrigerate the bars if you’re not eating them within a couple of hours. This keeps the frosting fresh and helps prevent spoilage.

Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or another binder to maintain the cake’s structure and texture.

How can I make the frosting less sweet?

To reduce sweetness, you can cut back slightly on the powdered sugar, but keep in mind this might affect the frosting’s consistency. Alternatively, a small splash of lemon juice can balance the sweetness nicely.

Final Thoughts

Give this Pumpkin Sheet Cake Bars with Cream Cheese Frosting Recipe a try and you’ll quickly see why it’s such a beloved treat. It’s simple to make, full of warm flavors, and topped with the creamiest frosting you could wish for. Whether for a casual snack or a festive occasion, these bars are sure to become one of your fall baking favorites.