Description
This Pumpkin Sheet Cake Bars recipe offers moist, spiced pumpkin cake baked in a large sheet pan and topped with a creamy, luscious cream cheese frosting. Perfect for fall gatherings or anytime you crave a sweet seasonal treat, these bars combine warm spices and the rich flavor of pumpkin in an easy-to-make dessert.
Ingredients
For the Cake
- 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
Cream Cheese Frosting
- 1 (8-ounce) package softened cream cheese
- ½ cup softened butter
- 2 teaspoons vanilla extract
- 4 ⅔ cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 15 x 10 x 1-inch pan with non-stick cooking spray and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, canola oil, granulated sugar, dark brown sugar, milk, and eggs until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, baking soda, ground cloves, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the pumpkin mixture, stirring until the batter is smooth and free of lumps.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when pressed.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to ensure the frosting spreads smoothly.
- Prepare Cream Cheese Frosting: Using a hand or stand mixer fitted with the paddle attachment, beat the softened cream cheese, softened butter, and vanilla extract together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing to create a thick, spreadable frosting.
- Frost the Cake and Serve: Spread the cream cheese frosting evenly over the cooled cake. Slice into bars and serve.
Notes
- Make sure to use pumpkin puree and NOT pumpkin pie filling, as the latter contains added sugars and spices.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- You can substitute canola oil with vegetable oil or melted coconut oil if preferred.
- Store the frosted bars in an airtight container in the refrigerator for up to 5 days.
- For a nuttier variation, sprinkle chopped pecans or walnuts on top of the frosting before it sets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
