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–+ servings
Stack of pumpkin bars with cream cheese frosting.

Grandma's Frosted Pumpkin Bars

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 24 Servings
Author: Carlee

Ingredients

Pumpkin Bars

  • 4 large eggs beaten
  • 1 cup vegetable oil or other neutral cooking oil
  • 2 cups granulated sugar
  • 1 cup pumpkin puree
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups all purpose flour
  • 1 cup chopped walnuts optional

Frosting

  • 3 oz cream cheese softened
  • 6 Tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 Tablespoon milk or more, as needed
Makes: 13 x 18inch rectangle, 1inch height
US Customary - Metric

Instructions

Sheet Pan Pumpkin Bars

  • Preheat oven to 350°F and grease a half sheet pan (13x18x1-inch).
  • Mix together 4 large eggs, 1 cup vegetable oil, 2 cups granulated sugar and 1 cup pumpkin puree in a large mixing bowl.
  • In a small bowl, stir together 2 cups all purpose flour, ½ teaspoon salt, 2 teaspoons ground cinnamon, 2 teaspoons baking soda and 1 teaspoon baking powder.
  • Stir dry ingredients into wet ingredients until just combined. Add 1 cup chopped walnuts if desired.
  • Pour into prepared pan and bake for 25 minutes.
  • Cool completely, then make frosting.

Cream Cheese Frosting

  • Beat together 6 Tablespoons butter and 3 oz cream cheese until smooth and creamy.
  • Add 1 teaspoon vanilla extract, 1 Tablespoon milk and 3 cups 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.

Nutrition

Serving: 1Serving | Calories: 325kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 42mg | Sodium: 284mg | Fiber: 1g | Sugar: 31g
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