Easy Pumpkin Bars with Cream Cheese Frosting

These bars are best in an 18 X 13-inch half-sheet pan

Course Dessert

Cuisine American

Keyword bars, cream cheese, pumpkin, squash

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 410kcal

Preheat your oven to 350°F (175°C). Grease a 18x13-inch half sheet pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, combine the butter, eggs, and pumpkin puree. Beat until smooth and well mixed.
Pour the wet ingredients into the dry and stir until just combined—don’t overmix!
Spread the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely.
In a medium bowl, beat cream cheese, butter, and a pinch of salt until creamy. Gradually add powdered sugar and vanilla, mixing until smooth and fluffy.
Spread the frosting over the cooled pumpkin bars. Sprinkle with a little cinnamon (optional), then cut into squares. Makes about 24 bars (2x3-inch pieces).

Butter Substitution: If you prefer oil, swap the 226 g butter in the bars for 240 ml (1 cup) vegetable oil for a slightly moister texture.
Squash Option: This recipe shines with squash too—try home-canned Blue Hubbard from my Canning Blue Hubbard Squash guide.
Pan Size: An 18x13-inch half-sheet pan yields the perfect thickness. For a 9x13-inch pan, increase bake time by 5-10 minutes; for a 10x15-inch jelly roll pan, reduce by 5 minutes.
Yield: Cutting into 2x3-inch pieces gives 24 servings; adjust size for smaller or larger portions.