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pumpkin bar with cream cheese frosting on a plate with a fork
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Sheet Pan Pumpkin Bars

These healthy pumpkin cake bars feature canned pumpkin, pumpkin pie spice, better-for-you ingredients, and a lightened up cream cheese frosting. Baked on a half sheet pan, they make a great dessert for a crowd.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 30 minutes
Total Time 1 hour 10 minutes
Servings 24 bars
Calories 195kcal

Equipment

Ingredients

Pumpkin bars

Cream cheese frosting

  • 8 ounces cream cheese softened at room temperature
  • 3 tablespoons butter softened at room temperature
  • cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Review the ingredients list to make sure you have everything you need. Get the cream cheese and butter out of the refrigerator to soften at room temperature before starting the recipe. You may also want to grind the oats beforehand if you are not using pre-made oat flour.
  • Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper. Grease the sides of the pan that are not covered by the parchment.
  • In a mixing bowl, whisk together the flours, pumpkin pie spice, baking powder and soda, and salt. In a separate bowl, whisk together the pumpkin puree, maple syrup, eggs, Greek yogurt, olive oil, and vanilla extract. Add the dry ingredients to the wet ones, and stir gently with a rubber spatula until mixed together.
  • Pour the batter onto the lined half sheet pan. Spread it out so that it evenly coats the pan. Place on the center rack of the oven and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
  • While the bars are baking, prepare the frosting. Using a hand or stand mixer, beat together the softened cream cheese and butter. Add the sugar and vanilla extract, and beat for another minute or so until well-combined.
  • Let the pumpkin bars cool completely. Then, spread the frosting on top. After frosting, cut the bars into squares.
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • You can use a jelly roll pan for this recipe to get slightly thicker bars. You will likely need to increase the baking time by a few minutes.
  • If you don't have pumpkin pie spice, use 1 and ¾ teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon allspice.
  • Store leftovers right on the half sheet pan if you have a lid for it, either at room temperature if you're eating them within a few days or in the refrigerator. You can also transfer them to airtight containers. I like to keep them in a single layer in containers so the frosting doesn't get messed up.

Nutrition

Serving: 1bar | Calories: 195kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 175mg | Potassium: 156mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2969IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg