Print Recipe Jump to Recipe

I got this recipe years ago from church cookbook that I helped put together which was contributed to from the women in my congregation at the time. My friend Sheri gave us this one to use, and it has been a favorite at my house ever since! I use my own cream cheese frosting recipe for the top, and it is perfect!

My five boys GOBBLE these up so fast. They do not last long. If you do not have five boys to help you eat them, pack them up on cute autumn plates for the neighbors or take to your next gathering. They are a FANTASTIC share! Just be ready to share the recipe! Everyone always asks me for it.

First mix up the pumpkin puree, eggs, oil and vanilla.

Next add the dry ingredients.

Blend together well, and then spready into a lightly oiled jelly roll sized baking sheet.

Bake at 350 degrees for 25 minutes. Let them cool completely before frosting.

Blend all the frosting ingredients together till smooth. Carefully frost the cooled caked. The cake will be soft and the top layer easily peels back if you move the frosting too much. Be very gentle.

Cut into squares and serve up to family, friends and neighbors. Cover tightly and keep at room temperature for 4 days or refrigerate up to a week.

Pumpkin Bars

Texas sheet cake style pumpkin bars with cream cheese frosting.
Prep Time 10 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 1 hour 35 minutes
Course Dessert, Snack
Cuisine American


  • Large baking sheet, jelly roll sized


  • 2 cups canned pumpkin puree
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup canola oil
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon

Cream Cheese Frosting

  • 4 oz. cream cheese room temp
  • ¼ cup butter room temp
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


  • Preheat oven to 350°.
  • In a stand mixer or in a mixing bowl with electric hand mixer, blend the pumpkin, eggs, vanilla and oil.
  • Add the sugar, flour, salt, baking soda and cinnamon.
  • Prep a large baking sheet, jelly roll sized. Lightly spray or rub with oil. Pour batter on the sheet and spread out evenly.
  • Bake at 350° for 25 minutes.
  • Let cool completely before frosting! I make the frosting as it is cooling.

Cream Cheese Frosting

  • In a medium sized mixing bowl cream the butter and cream cheese. Add in the powdered sugar and vanilla extract. Mix well, best done with an electric mixer, till smooth.
  • When the bars are completely cooled CAREFULLY spread onto the bars. The top layer is easily peeled off if you rub the frosting on too hard. Cut into squares and serve.
  • Store covered tightly at room temperature for 4 days, or up to a week in the refrigerator.
Keyword pumpkin, pumpkin bars, pumpkin cake, snack cake