Pumpkin Sheet Cake Bars
Pumpkin Sheet Cake Bars are one of my oldest son’s favorite desserts, and honestly, I get it! They’re incredibly moist and fluffy, full of warm pumpkin spice, and topped with the best cream cheese frosting.
Why I’m Obsessed With These Bars
Light and Fluffy: A little milk and the mix of granulated and brown sugar give these pumpkin bars a soft, cake-like texture instead of a thick, dense one.
Perfect for a Crowd: It bakes in a 10×15-inch jelly roll pan, so you get plenty of servings without any extra work.
That Frosting Though! I could honestly swim in this cream cheese frosting. It’s thick, creamy, perfectly sweet!
A Reader’s Review
“It was AWFUL when I made this cake the first time, because I RAN OUT. My guests were raving about it, and it was so easy to make (shhh I didn’t tell them though!) I’m making this again on Friday and I will be doubling it! Another amazing recipe from The Recipe Critic.”
Pumpkin Sheet Cake Bars Ingredients
Use Pumpkin Puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling. I like Libby’s.
Swap the Spices: Instead of cinnamon, nutmeg, and cloves, you can use 1 tablespoon of pumpkin pie spice.
How to Make Pumpkin Sheet Cake Bars
These Pumpkin Sheet Cake Bars are super easy to make, and the hardest part is waiting for them to cool before adding that dreamy cream cheese frosting. If you’re on a pumpkin kick, you’ll also love my pumpkin bread and pumpkin chocolate chip cookies.
Mix the Wet Ingredients: Preheat the oven to 350°F. Spray a 10x15x1-inch jelly roll pan with nonstick cooking spray. Whisk the pumpkin puree, oil, granulated sugar, brown sugar, milk, and eggs together in a large bowl.
Mix the Dry Ingredients: In a separate bowl, whisk the flour, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt.
Make the Batter: Add the dry ingredients to the pumpkin mixture and stir until smooth.
Bake: Pour the batter into the prepared pan. Bake for 20-25 minutes, until a toothpick comes out clean and the center springs back when lightly pressed. Cool completely.
Make the Frosting: Beat the cream cheese, butter, and vanilla with a hand mixer or stand mixer until smooth.
Frost: Slowly mix in the powdered sugar until smooth. Spread over the cooled pumpkin cake, slice, and serve.
Alyssa’s Pro Tips
Protect Your Oven: I like placing a larger sheet pan on the rack underneath, just in case the batter spills over.
Don’t Overbake: Pull the cake when a toothpick comes out clean, and the center springs back when lightly pressed. That keeps it soft and moist.
Kitchen Tools Used In This Recipe
10×15-Inch Jelly Roll Pan: This gives the cake its perfect sheet-cake thickness. You can also use a 13×17-inch half sheet pan, but start checking it around 20 minutes.
Hand or Stand Mixer: Either works great for getting the cream cheese frosting smooth and fluffy.
Pumpkin Sheet Cake Bars
Equipment
Ingredients
Cream Cheese Frosting
1 (8-ounce) packaged softened cream cheese½ cup softened butter2 teaspoons vanilla extract4 ⅔ cups powdered sugar
Instructions
Cream Cheese Frosting
Notes
In the Refrigerator: Store leftover Pumpkin Sheet Cake Bars in an airtight container in the refrigerator for up to 5 days.
To Serve: Enjoy them chilled, or let them sit at room temperature for 10-15 minutes to soften slightly.