These sheet pan pumpkin bars are topped with cream cheese frosting for a combination that is hard to beat. They are a perfect dessert for a crowd. You can whip up the batter in just a few minutes. The cream cheese frosting adds a little tang and makes them irresistible. My grandma's frosted pumpkin square recipe is the perfect fall treat!
Preheat oven to 350°F and grease a half sheet pan (13x18x1-inch).
Mix together eggs, oil, sugar and pumpkin in a large mixing bowl.
In a small bowl, stir together flour, salt, cinnamon, baking soda and baking powder.
Stir dry ingredients into wet ingredients until just combined. Add chopped nuts if desired.
Pour into prepared pan and bake for 25 minutes.
Cool completely, then make frosting.
Cream Cheese Frosting
Beat together butter and cream cheese until smooth and creamy.
Add the vanilla, milk and powdered sugar. Stir until combined and then beat for a minute or two to make fluffy. You can add more milk a few drops at a time if you’d like to thin it out. You want a nice spreadable consistency.
Spread over cooled bars and enjoy!
Notes
Pumpkin bars should be stored in the refrigerator due to the cream cheese frosting. Use a sheet pan with a lid for easy storage or cover with plastic wrap to keep any exposed pumpkin bar from drying out.You can also freeze individual slices in airtight containers. Just defrost and enjoy when you need a treat.