Baking up a big batch of fluffy, spice-kissed pumpkin bars feels like wrapping your kitchen in a warm, cozy blanket—and sheet pan pumpkin bars with cream cheese frosting bring that fall magic straight to your countertop. These bars start with a tender pumpkin-infused batter that practically melts in your mouth, each bite punctuated by just the right amount of cinnamon, ginger, and nutmeg to create layers of warming, festive flavor. With the ease of a single sheet pan, you avoid extra dishes and can focus on licking bowls—or better yet, photographing that first gooey slice. As the bars bake, your home fills with the gentle hum of autumn, a promise of sweet gatherings and carefree conversations. Whether you’re planning a weekend brunch, a festive potluck, or simply craving a buttery pumpkin treat, this recipe delivers exactly what you need: a soft, tender crumb that’s topped with dreamy cream cheese frosting, turning every ordinary moment into a small celebration.
And let’s not forget that dreamy cream cheese frosting—it’s the crowning glory of these pumpkin bars. Lusciously smooth and just tangy enough to balance the warming spices below, this frosting practically begs you to spread it in thick, glorious swirls. I can’t tell you how many Sunday afternoons I’ve spent curled up on the couch, a plate of these bars on my lap, frosting flecks on my sweater, and a steaming mug of tea in hand. There’s something so comforting about biting into that first frosted square—like a mini autumnal hug. As you slice these bars into generous squares, you’ll notice how the frosting edges form perfect ridges against the cake, inviting you to savor each layer. Gather your favorite people, set out a few plates, and watch how fast these sweet treats vanish. Trust me, once you try these sheet pan pumpkin bars with cream cheese frosting, they’ll become your go-to recipe whenever you crave a bit of fall magic in every bite.
KEY INGREDIENTS IN SHEET PAN PUMPKIN BARS WITH CREAM CHEESE FROSTING
Every great recipe starts with pantry staples, and these pumpkin bars are no exception. You’ll find familiar ingredients mingling to create a moist, flavorful base, while simple frosting components come together to add a luscious finish. Here’s what you’ll need:
- All-purpose flour: Provides structure and a tender crumb, allowing the bars to hold together without feeling heavy.
- Baking powder: Leavens the batter, giving the bars a light, airy lift.
- Baking soda: Works alongside baking powder to ensure the cake is perfectly risen and soft.
- Ground cinnamon: Infuses the batter with warm, aromatic sweetness that’s the essence of fall.
- Ground ginger: Adds a subtle spicy kick, balancing the mellow pumpkin flavor.
- Ground nutmeg: Offers a hint of earthiness and depth, rounding out the spice profile.
- Salt: Enhances all flavors, cutting through sweetness to keep the bars from tasting flat.
- Granulated sugar: Sweetens the cake, ensuring a clean, pure sweetness that complements the spices.
- Light brown sugar: Introduces a touch of molasses flavor, boosting moisture and adding a caramel-like note.
- Vegetable oil: Keeps the bars tender and moist, contributing to that melt-in-your-mouth texture.
- Eggs: Bind ingredients together and provide richness, while helping the bars rise and set properly.
- Pumpkin puree: The star ingredient, delivering vibrant color, moistness, and that unmistakable pumpkin taste.
- Vanilla extract: Enhances the sweetness and adds a delicate floral note that brings all the flavors into harmony.
- Cream cheese: Creates the base of the frosting, offering tanginess and a luxuriously smooth texture.
- Unsalted butter: Balances the cream cheese with richness, lending a silky mouthfeel to the frosting.
- Powdered sugar: Sweetens and thickens the frosting, making it easy to spread while keeping it fluffy.
HOW TO MAKE SHEET PAN PUMPKIN BARS WITH CREAM CHEESE FROSTING
Let’s roll up our sleeves and transform these pantry staples into the coziest fall treat around. You’ll love how simple steps and a single sheet pan can yield bars that are perfect for sharing—or keeping all to yourself.
1. Preheat your oven to 350°F (175°C). Grease the rimmed sheet pan lightly with oil or nonstick spray, then line it with parchment paper, letting some overhang for easy removal.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly blended and fragrant.
3. In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, ensuring each is fully incorporated and the mixture is smooth and slightly glossy.
4. Add the pumpkin puree and vanilla extract to the sugar-egg mixture. Mix until everything is well-combined, creating a velvety batter with that vibrant orange hue.
5. Gradually add the dry ingredients to the wet pumpkin mixture, using a sturdy spatula or spoon to fold and stir until no streaks of flour remain. Be careful not to overmix.
6. Pour the batter into the prepared sheet pan. Use a spatula to spread it evenly, smoothing the top so each corner gets the same amount of batter.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
8. Remove the pan from the oven and allow the cake to cool completely on a wire rack while you prepare the frosting.
9. In a large bowl, beat the softened cream cheese and butter together on medium speed until creamy and smooth, scraping down the sides as needed.
10. Gradually add the powdered sugar, beating on low speed until everything is combined. Stir in the vanilla extract and a pinch of salt, then increase to high speed briefly to achieve a fluffy, cloud-like frosting.
11. Once the pumpkin bars are fully cooled, spread the cream cheese frosting evenly over the top, working quickly to create soft peaks and swirls.
12. Cut into squares or bars using a sharp knife, pulling up the parchment to lift them out of the pan with ease. Serve at room temperature or chilled.
SERVING SUGGESTIONS FOR SHEET PAN PUMPKIN BARS WITH CREAM CHEESE FROSTING
Serving these pumpkin bars is an opportunity to turn every bite into a small celebration. Whether you’re chilling out with family, entertaining friends, or craving a midday pick-me-up, presentation and pairings matter—and they’re so easy to customize. Spread the bars out on a long rustic board for potlucks, arrange them on delicate plates for an afternoon tea, or stack them beside your favorite mugs for a cozy brunch display. Little touches like a sprinkle of chopped nuts, a light dusting of extra cinnamon, or even a drizzle of melted dark chocolate can elevate these simple bars into a memorable dessert spread. Don’t be surprised if your guests ask for seconds—or the recipe itself!
- Serve with a dollop of whipped cream and a light dusting of cinnamon, enhancing the spice profile and adding extra visual appeal.
- Pair each bar with a warm chai latte or spiced coffee, letting the creamy, spiced flavors dance on your palate together.
- Top bars with a sprinkle of chopped pecans or walnuts for added texture and a nutty accent that contrasts the smooth frosting.
- Present chilled bars alongside scoops of vanilla ice cream for a delightful hot-and-cold contrast, perfect after a cozy family dinner.
HOW TO STORE SHEET PAN PUMPKIN BARS WITH CREAM CHEESE FROSTING
These bars are almost too good to last more than a day, but if you find yourself with leftovers—or you want to plan ahead for a gathering—you’ll want to store them properly to preserve that soft crumb and creamy frosting. Because of the cream cheese topping, refrigeration is your best friend, but there are a few simple techniques to keep these bars tasting fresh and delicious for days—or even weeks.
- Refrigerator storage: Place bars in a single layer in an airtight container. Separate layers with parchment paper to prevent sticking. Stored this way, they’ll stay fresh for up to five days.
- Freezer storage: Flash-freeze individual bars on a baking sheet, then wrap each tightly in plastic wrap and foil. Keep them in a freezer-safe bag for up to one month. Thaw overnight in the fridge before serving.
- Short-term room temperature: If you plan to enjoy the bars within 24 hours, you can keep them at room temperature in an airtight container, away from direct sunlight or heat.
- Serving prep: Remove refrigerated bars about 20 minutes before serving to allow the frosting to soften and reach the perfect spreadable consistency.
CONCLUSION
There’s something undeniably comforting about gathering around a sheet pan full of moist, spice-rich pumpkin bars generously topped with creamy frosting, and I hope this recipe becomes a fall staple in your home. From the carefully balanced blend of all those warm spices to the luscious, tangy frosting, every element works in harmony to create a dessert that’s as easy to make as it is delightful to eat. You’ve got a foolproof method for unleashing cozy pumpkin flavors in less than an hour of hands-on time—plus the bonus of only one pan to wash. Now you can print this article, tuck it into your recipe binder, or save it on your device for any sweet craving that comes your way. Remember, you can also scroll down to the FAQ section for answers to common questions like storing tips, ingredient swaps, and troubleshooting ideas to help you master these bars every time.
I’d love to hear how your sheet pan pumpkin bars turn out! If you’ve got any questions, tweaks you’ve tried, or feedback about the spice levels and frosting consistency, please leave a comment below. Sharing your baking wins (or epic frosting fails!) not only helps me improve, but also inspires other home cooks to dive in. Thank you for reading, and happy baking—here’s to many cozy autumn moments made even sweeter with homemade pumpkin bars.
Sheet Pan Pumpkin Bars with Cream Cheese Frosting
Description
These moist pumpkin bars are bursting with warm spices and topped with a luscious cream cheese frosting, making them the perfect sweet treat for autumn gatherings.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and line a rimmed sheet pan (approximately 12x17 inches) with parchment paper.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
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In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until the mixture is smooth.
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Add in the pumpkin puree and vanilla extract, mixing until well-combined.
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Gradually add the dry ingredients to the pumpkin mixture, stirring until fully incorporated.
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Pour the batter into the prepared sheet pan, spreading it evenly with a spatula.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely in the pan on a wire rack.
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For the Frosting:
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In a large bowl, beat the cream cheese and butter together on medium speed until creamy and smooth.
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Gradually add the powdered sugar, beating on low speed until everything is combined. Add the vanilla extract and a pinch of salt, mixing until smooth and fluffy.
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Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly over the top.
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Cut into squares or bars before serving.
Note
- These bars make a great dessert or snack, perfect for fall gatherings.
- You can add a sprinkle of chopped nuts or a dusting of cinnamon on top of the frosting for extra flavor.
- The bars keep well in an airtight container in the refrigerator for up to five days.
- Be sure to use pure pumpkin puree and not pumpkin pie filling, as they are not interchangeable.
- Adjust spice levels to your preference by adding more or less cinnamon, ginger, or nutmeg.
