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Pumpkin Sheet Cake Bars are one in every of my oldest son’s favourite desserts, and truthfully, I get it! They’re extremely moist and fluffy, stuffed with heat pumpkin spice, and topped with the finest cream cheese frosting.
Why I’m Obsessed With These Bars
- Gentle and Fluffy: A bit milk and the combo of granulated and brown sugar give these pumpkin bars a smooth, cake-like texture as a substitute of a thick, dense one.
- Good for a Crowd: It bakes in a ten×15-inch jelly roll pan, so that you get loads of servings with none additional work.
- That Frosting Although! I may truthfully swim on this cream cheese frosting. It’s thick, creamy, completely candy!
A Reader’s Overview
“It was AWFUL after I made this cake the primary time, as a result of I RAN OUT. My visitors have been raving about it, and it was really easy to make (shhh I didn’t inform them although!) I’m making this once more on Friday and I will likely be doubling it! One other superb recipe from The Recipe Critic.”
Lindsay
Pumpkin Sheet Cake Bars Elements
- Use Pumpkin Puree: Be sure to seize pure pumpkin puree, not pumpkin pie filling. I like Libby’s.
- Swap the Spices: As a substitute of cinnamon, nutmeg, and cloves, you need to use 1 tablespoon of pumpkin pie spice.
Find out how to Make Pumpkin Sheet Cake Bars
These Pumpkin Sheet Cake Bars are tremendous simple to make, and the toughest half is ready for them to chill earlier than including that dreamy cream cheese frosting. If you happen to’re on a pumpkin kick, you’ll additionally love my pumpkin bread and pumpkin chocolate chip cookies.
- Combine the Moist Elements: Preheat the oven to 350°F. Spray a 10x15x1-inch jelly roll pan with nonstick cooking spray. Whisk the pumpkin puree, oil, granulated sugar, brown sugar, milk, and eggs collectively in a big bowl.
- Combine the Dry Elements: In a separate bowl, whisk the flour, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt.
- Make the Batter: Add the dry components to the pumpkin combination and stir till clean.
- Bake: Pour the batter into the ready pan. Bake for 20-25 minutes, till a toothpick comes out clear and the middle springs again when flippantly pressed. Cool utterly.
- Make the Frosting: Beat the cream cheese, butter, and vanilla with a hand mixer or stand mixer till clean.
- Frost: Slowly combine within the powdered sugar till clean. Unfold over the cooled pumpkin cake, slice, and serve.
Alyssa’s Professional Ideas
- Shield Your Oven: I like inserting a bigger sheet pan on the rack beneath, simply in case the batter spills over.
- Don’t Overbake: Pull the cake when a toothpick comes out clear, and the middle springs again when flippantly pressed. That retains it smooth and moist.
Kitchen Instruments Used In This Recipe
- 10×15-Inch Jelly Roll Pan: This offers the cake its excellent sheet-cake thickness. You may as well use a 13×17-inch half sheet pan, however begin checking it round 20 minutes.
- Hand or Stand Mixer: Both works nice for getting the cream cheese frosting clean and fluffy.
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1 10 x 15-inch baking sheet jelly roll pan
Stop your display from going darkish
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Preheat the oven to 350 levels Fahrenheit. Spray a 15 x 10 x 1-inch pan with non-stick cooking spray and put aside.
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Whisk collectively 1 (15-ounce) can pumpkin puree, 1 cup canola oil, ⅔ cup granulated sugar, ⅔ cup packed darkish brown sugar, ¼ cup milk, and 4 giant eggs in a big bowl till properly mixed.
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In a separate bowl, whisk collectively 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons floor cinnamon, ½ teaspoon floor nutmeg, 1 teaspoon baking soda, ¼ teaspoon floor cloves, and ¼ teaspoon salt.
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Add the flour combination to the pumpkin combination and blend till clean.
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Pour the batter into the ready pan and bake for 20-25 minutes or till a toothpick inserted comes out clear, and the middle of the cake springs again when flippantly pressed. Let the cake cool utterly.
Cream Cheese Frosting
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Use a hand mixer or stand mixer fitted with the paddle attachment to beat the 1 (8-ounce) packaged softened cream cheese, ½ cup softened butter, and 2 teaspoons vanilla extract collectively till clean.
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Slowly beat within the 4 ⅔ cups powdered sugar, and blend till clean. Unfold the frosting over the cooled cake and serve.
- Within the Fridge: Retailer leftover Pumpkin Sheet Cake Bars in an hermetic container within the fridge for as much as 5 days.
- To Serve: Take pleasure in them chilled, or allow them to sit at room temperature for 10-Quarter-hour to melt barely.
Energy: 344kcalCarbohydrates: 45gProtein: 3gFats: 17gSaturated Fats: 5gPolyunsaturated Fats: 3gMonounsaturated Fats: 8gTrans Fats: 0.2gLdl cholesterol: 51mgSodium: 181mgPotassium: 87mgFiber: 1gSugar: 35gVitamin A: 3053IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
