Hey friends! Today I am sharing one of my most favorite fall treats and honestly I am not sure why I haven’t shared it with you before! This easy pumpkin bars recipe is so easy to make, it feeds an army and tastes so very good! Keep on scrolling to see how to make it. I am sharing this recipe along with some of my favorite bloggers, and their recipes are at the end of this post.

How to make this easy pumpkin sheet cake in under 1 hour! It tastes amazing, it perfect for a big crowd and is the perfect treat for fall.

I am ready for all things pumpkin, pumpkin treats, pumpkin decor, all of it!

This pumpkin sheet cake recipe is by far one of the easiest sweet treats I like to make during the fall. This is the perfect treat to take to a get together or fall event. It makes a lot!

This pumpkin bars recipe makes enough for a crowd!

If you are looking for a treat that you can take to a bake sale, a large family gathering or even just a simple night at home, this is my go to. I do not make this often because I find myself not being able to resist the call to eat it all!

Let talk about how easy it is to make these delicious pumpkin bars:

You can watch my newest Youtube video here to see how I made them!

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Gather up your ingredients first. Preheat your oven to 350 degrees F.
In a large bowl we will first add our wet ingredients: add your pumpkin puree, vanilla extract, eggs, vegetable oil or coconut oil(that is what I use), salt and sugar.
Use a wire wisk to mix the ingredients together until combined.(you do not need a hand mixer)
Add your dry ingredients to the pumpkin mixture: all purpose flour, spices, baking soda and carefully combine until it is all mixed well and there are no lumps.
Pour batter into a greased 13 by 18 inch jelly roll pan or sheet pan and spread out evenly.
Bake your pumpkin cake in the oven for about 25 minutes or until a toothpick comes out clean.

Let the cake sit on a wire rack in the original pan until it cools to room temperature.
While it is cooling, mix up your delicious cream cheese frosting.
Once you have a cooled cake, spread your frosting on the entire cake and smooth it out.
Enjoy!

Can I use pumpkin pie spice instead?

Yes, absolutely you can. I would recommend using about 1 tbsp of pumpkin pie spice. You can always adjust your spices depending on what you like. I prefer to use the separate spices because I can adjust each if needed.

How to make these easy pumpkin bars with cream cheese frosting in under 1 hour! It tastes amazing, it perfect for a big crowd and is the perfect treat for fall.

What if I do not have all the spices?

If you are missing one of the spices It may not make a huge difference depending on which one. I have made this without the nutmeg, because I had run out and did not have time to run to the store. You do need the ground cinnamon, cloves and allspice. Ginger is also important. Heck they all are!

This seriously makes the best pumpkin bars. The texture of this cake is soft and tender and the spice along with the cream cheese frosting is perfection. It is the perfect treat during the fall season. This pumpkin cake recipe takes less than an hour to make and is so very good!

If we are eating this for a couple fo days, I will simply cover the cake with plastic wrap and keep it in the fridge. I have also cut it into squares and frozen them separately for a little snack for later.

The most decadent pumpkin sheet cake recipe. This pumpkin dessert is the perfect ting to make for parties or just for your family~

So, if you are looking for a yummy pumpkin dessert perfect for a get together or just for yourself, this is the perfect cake! These moist pumpkin bars are the ultimate pumpkin season treat.

The homemade cream cheese frosting makes this cake even better. Who doesn’t love cream cheese? Its the perfect compliment. This is a great alternative to have at Thanksgiving dinner you you are like me and do not like pumpkin pie. Its just a super easy and yummy treat!

Want more great fall recipes? Check these out :

Pumpkin Chocolate Chip Cookies

Amazing Pumpkin Cinnamon Rolls

Pumpkin Cupcakes with Salted Caramel

Potato, Spicy Sausage and Kale Soup

Where are my pumpkin lovers at?

Easy Pumpkin Bars with Cream Cheese Frosting

This is the easiest and tastiest treat to make during the fall! I love this easy pumpkin sheet cake recipe!

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Prep Time 15

Cook Time 25

Cooling time 1

Course cake, Dessert

Cuisine American

Ingredients

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
15 oz can of pumpkin puree
2 tsp vanillla extract
2 cups white flour
2 tsp baking soda
1 tbsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp salt

1 batch of/or apx 3 cups Cream Cheese Frosting

Instructions

Pre heat your oven to 350 degrees F
In a large bowl, add your pumpkin, sugar, eggs, vanilla extract, and salt and give this a good stir using a whisk. You do not need to use an electric mixer for this at all.
Add your baking soda, spices, and flour and gently mix until all is well combined and there are no lumps of flour.
Grease a large jelly roll pan ( apx 13 by 18 inch)
Pour the batter into the pan, smooth it out and bake it on the center rack in the oven for 23-25 minutes or until a tooth pick comes out clean from the center.
Let the cake cool for about 1 hour at least. While it cools, you can mix up your cream cheese frosting.
Once the cake has cooled, spread the cream cheese frosting over the entire cake. You can eat this immediately or let it sit a little longer.
You can store this in an airtight container for up to a week in the fridge. I have also cut it in to pieces and froze them.