Sheet Pan Pumpkin Bars


Pumpkin Bars:

  • 15 ounce can of Pumpkin Puree
  • 2 cups flour
  • 1 1/2 cups white sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt

Cream Cheese Frosting:

  • 5 cups powdered sugar
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract

Topping Ideas

  • Sprinkles of cinnamon
  • Fall colored sprinkles
  • Marie's Pumpkin Spice Malt Balls
  • Marie's Sour or Fancy Jelly Pumpkins, and/or Juju Pumpkins


      1. Preheat oven to 350 degrees Fahrenheit. Line a half sheet pan (12''x17'') with parchment paper. Spray sides of pan with cooking spray.
      2. Cream together butter and sugar using a mixer, add eggs and mix well. 
      3. Sift together flour, salt, cinnamon, baking soda and baking powder. Slowly add dry ingredients to mixer. Blend pumpkin puree into batter.
      4. Pour batter into prepared pan. Bake for 20-25 minutes until a toothpick comes out clean.
      5. While the bars are baking, make the cream cheese frosting!

      Cream Cheese Frosting:

      1. Using a mixer, blend together cream cheese, butter and vanilla extract.
      2. Slowly begin adding powdered sugar and blend well. If too thick, add 1 TBSP of milk at a time until desired consistency. If too thin, add more powdered sugar.
      3. Spread cream cheese frosting evenly over cooled bars. Slice before serving. Add any topping(s) if desired. Enjoy!
      4. Store in an air tight container in refrigerator for up to five to six days or freeze for up to three months for best quality. 

           Recipe & Photo adapted from