Sheet Pan Pumpkin Spice Cake Bars
These moist sheet pan pumpkin spice cake bars with cream cheese frosting are the perfect fall dessert.
Servings: 24 servings
Calories: 350kcal
Equipment
- Mixer
- Sifter
- Baking Sheet 18"x13"
Ingredients
FOR THE CAKE
- 2 cups granulated sugar
- 1 cup canola oil
- 2 cups pumpkin puree canned
- 4 eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
FOR THE FROSTING
- 8 oz cream cheese softened
- ½ cup butter (1 stick) softened
- 6 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoon evaporated milk
- ¾ cup chopped walnuts or pecan for topping (optional)
Instructions
FOR THE CAKE
- Preheat the oven to 375°F, and prepare a greased half sheet pan (18×13).
- In a large mixing bowl, mix together the sugar, oil, and pumpkin. Add the eggs one at a time, scraping down the sides of the bowl as needed.
- Add the flour, baking soda, baking powder, and spices, and mix just until the ingredients are fully combined.
- Pour the batter into the greased pan and spread evenly. Bake for 25 minutes.
FOR THE FROSTING
- In a medium mixing bowl, cream together the butter and cream cheese. Add the powdered sugar, mixing and scraping down the sides of the bowl as needed.
- Add the vanilla extract and evaporated milk, and mix until fully combined.
- Once the pumpkin bars are cooled to room temperature, spread the frosting evenly across the top. Sprinkle with chopped walnuts or pecans if desired. Cut the cake into squares, serve, and enjoy!
Notes
- Use evaporated milk for a silky smooth cream cheese frosting
- Let the pumpkin bars cool completely before frosting
