Frosted Pumpkin Bars for a Crowd

Frosted Pumpkin Bars for a Crowd: Your New Fall Tradition

Hey friends, Wyatt here! Can you feel it? That crisp snap in the air, the leaves doing their fiery dance, and that undeniable urge to bake something that smells like a hug from autumn itself. If your kitchen’s begging for a little seasonal magic, you’re in exactly the right spot. Today, we’re whipping up my legendary Frosted Pumpkin Bars – soft, spiced like your favorite sweater, and absolutely drowning in luscious cream cheese frosting. This ain’t just a dessert; it’s a whole vibe, a tray-baked celebration of everything cozy and communal.

Picture this: a single pan yielding 48 squares of pure pumpkin bliss. That’s right, I’ve doubled down on the goodness because these bars? They’re built for sharing. Whether it’s the school potluck, game day with the crew, book club, or just a Tuesday that needs brightening, these bars disappear faster than you can say “seconds, please!” No fancy techniques, no obscure gadgets – just honest-to-goodness ingredients coming together in a way that feels like home. So, tie on that apron, crank up your favorite tunes, and let’s bake up a storm that’ll have everyone asking for the recipe (and maybe sneaking an extra piece when they think you’re not looking). Trust me, these pumpkin bars are about to become your secret weapon for spreading joy, one perfectly frosted square at a time.

The Pumpkin Bar That Started It All

Frosted Pumpkin Bars for a Crowd

Print Recipe

Soft, spiced, and slathered in rich cream cheese frosting—these pumpkin bars are the ultimate fall dessert. Perfect for parties, potlucks, or anytime you need a tray full of cozy. This doubled recipe means more to love (and fewer leftovers, we promise).

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50mins
• Yield: 48 bars 1x

Ingredients

Scale 1x2x3x

Pumpkin Bars:

2 (15 oz) cans pumpkin purée

4 cups all-purpose flour

3 cups white sugar

2 cups butter, softened

8 large eggs

2 tsp baking soda

4 tsp baking powder

4 tsp ground cinnamon

2 tsp pumpkin pie spice

1 tsp salt

Cream Cheese Frosting:

10 cups confectioners’ sugar

16 oz cream cheese, softened

½ cup butter, softened

2 tsp pure vanilla extract

Optional Toppings:

Ground cinnamon

Fall-colored sprinkles

Mini pumpkin candies

Instructions

Preheat oven to 350°F (175°C). Grease a large sheet pan (or two 9×13 inch pans).

Mix the batter: In a large bowl, cream the butter and sugar. Add eggs one at a time, then blend in pumpkin purée. In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt. Gradually mix into the wet ingredients.

Bake: Spread batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.

Make the frosting: Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.

Frost & decorate: Spread frosting over cooled bars. Add a sprinkle of cinnamon, festive sprinkles, or mini pumpkin candies as desired.

Nutrition

• Calories: 220
• Fat: 10g
• Carbohydrates: 30g
• Protein: 2g

Let me take you back to my very first neighborhood Fall Fest, years ago. I was the new guy, eager to impress but slightly terrified my offering would get lost among the pies and ciders. I decided on pumpkin bars – simple, portable, crowd-friendly. I whipped up this very batch, frosting them thickly while nervously taste-testing… you know, for quality control. As I carried that heavy sheet pan down the street, the aroma of cinnamon and pumpkin trailing behind me like a delicious shadow, something magical happened. Folks I hadn’t even met yet started smiling, drawn in by that unmistakable scent. By the time I set them down? A line formed. Kids with sticky fingers, grandmas nodding approvingly, dads “just sampling” their third piece. The pan was scraped clean within an hour, and I wasn’t just the new guy anymore – I was “the pumpkin bar guy.” That warm, messy, laughter-filled moment cemented this recipe in my heart. It wasn’t just about the dessert; it was about the connection, the shared delight in something simple and sweet. Every time I make these now, I remember that feeling – the power of a good bar to bring folks together.

Gather Your Pumpkin Posse: Ingredients

Alright, team! Let’s round up the flavor squad. This doubled recipe means generous portions, but everything’s easy to find. Remember, using room-temperature ingredients (butter, eggs, cream cheese) is KEY for smooth mixing! Here’s your lineup:

For the Pumpkin Bars (The Spiced Heart):

• 2 (15 oz) cans pumpkin purée: The star! Use pure pumpkin purée, NOT pumpkin pie filling (which has added sugar and spices). Chef’s Tip: Canned is perfect here – consistent moisture and flavor. Fresh roasted pumpkin can be watery, so if you go that route, drain it really well!
• 4 cups all-purpose flour: The sturdy foundation. Substitution Alert: For a lighter crumb, swap 1 cup with cake flour. Gluten-free? A quality 1:1 GF blend works great (like Bob’s Red Mill).
• 3 cups white sugar: Sweetens the deal. Flavor Twist: Swap 1 cup for packed brown sugar for deeper caramel notes and a slightly denser bar.
• 2 cups (4 sticks) butter, softened: Richness and tenderness. Insight: Unsalted butter is my go-to for control, but if you only have salted, reduce the added salt to 1/2 tsp.
• 8 large eggs, room temp: Structure and lift! Room temp eggs incorporate WAY better. Hack: Place cold eggs in a bowl of warm water for 5-10 mins.
• 2 tsp baking soda + 4 tsp baking powder: Our dynamic rising duo! Baking soda reacts with the pumpkin’s acidity, baking powder gives extra lift. Must: Check expiration dates – old leaveners are flat-bar heartbreakers.
• 4 tsp ground cinnamon: Warmth personified.
• 2 tsp pumpkin pie spice: The autumnal orchestra! DIY Option: No store-bought? Mix 1 1/2 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp allspice/cloves.
• 1 tsp salt: Balances the sweetness and makes the spices sing. Don’t skip it!

For the Cream Cheese Frosting (The Velvety Cloud):

• 10 cups confectioners’ sugar: Sweet, smooth power. Chef Must: SIFT IT! Seriously, it prevents lumps and makes the frosting silky.
• 16 oz (2 blocks) cream cheese, softened: Full-fat is non-negotiable for that tangy, luxurious texture. Low-fat will make runny frosting. Let it soften completely!
• 1/2 cup (1 stick) butter, softened: Adds structure and richness to the frosting.
• 2 tsp pure vanilla extract: The aromatic high note. Pure extract makes a difference over imitation.

Optional Toppings (The Festive Flair):

• Ground cinnamon: A simple, elegant dusting.
• Fall-colored sprinkles: Instant party vibes!
• Mini pumpkin candies: Adorable and thematic.

Let’s Get Baking: Step-by-Step Magic

Ready to transform these ingredients into fall legend? Follow these steps – I’ve packed ’em with my favorite hacks to ensure success!

1. Preheat & Prep Like a Pro: Crank that oven to 350°F (175°C). Critical Step: Grease your large sheet pan (approx 18×13 inches) or two 9×13 inch pans REALLY well with butter or non-stick spray. For foolproof removal, line the bottom with parchment paper first, then grease the paper and sides. Trust me, you’ll thank me later!
2. Creaming is Believing: In your largest bowl (seriously, this is a big batch!), beat the softened butter and sugar together with an electric mixer. Go for 3-5 minutes on medium-high until it’s light, fluffy, and almost pale. Wyatt’s Whisper: This isn’t just mixing; you’re creaming air into the butter for a tender crumb. Scrape the bowl down halfway through!
3. Egg-cellent Integration: Add those room-temp eggs one at a time, beating well after each addition. Why one by one? It prevents the batter from breaking (looking curdled) and ensures each egg is fully emulsified. Hack: Crack each egg into a small bowl first to avoid shell surprises!
4. Pumpkin Power: Blend in the pumpkin purée on low speed just until combined. Don’t overmix here! Overzealous beating can make the bars tough. It should look gloriously orange and smooth.
5. Whisk the Dry Crew: Grab another large bowl. Whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Wyatt’s Wisdom: Whisking thoroughly distributes the leaveners and spices evenly – no spice pockets! Sifting the flour here is also a good move for a lighter texture.
6. The Gentle Merge: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Golden Rule: STOP as soon as it’s combined! Overmixing = tough, dense bars. A few streaks are better than overdoing it. Use a spatula for the final fold to scrape the bottom.
7. Pan & Spread: Pour that glorious batter into your prepared pan(s). Use an offset spatula or the back of a spoon to spread it into an even layer, reaching the corners. Pro Tip: Tap the pan gently on the counter to release any big air bubbles.
8. Bake to Perfection: Slide it into the preheated oven. Bake for 25-30 minutes (start checking at 25 mins!). Doneness Test: A toothpick inserted into the CENTER should come out clean or with just a few moist crumbs – no wet batter! The edges will pull away slightly from the pan. Watchdog Warning: Ovens vary! Rotate the pan halfway through for even baking. Overbaking dries them out, so err on the side of slightly under if unsure.
9. The Crucial Cool Down: Remove the pan(s) and place them on a wire rack. LET THE BARS COOL COMPLETELY! I mean, stone cold. Frosting warm bars is a recipe for melty, slide-y disaster. This takes 1-2 hours. Patience, grasshopper!
10. Frosting Fluff Fest: While bars cool, make the frosting. In a (clean!) large bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy, about 2 minutes. Scrape the bowl. Add the vanilla and beat to combine. Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed initially to avoid a sugar cloud, then increasing to medium-high. Beat for 3-5 minutes until incredibly light, fluffy, and spreadable. Texture Check: Too thick? Add a teaspoon of milk or cream. Too thin? Add a bit more powdered sugar.
11. Frost & Flourish: Once bars are 100% cool, spread the frosting evenly over the top using your offset spatula or knife. Get it right to the edges! Now’s the time for your artistic flair – sprinkle generously with cinnamon, shower with festive sprinkles, or dot with mini pumpkin candies. Presentation Pro-Tip: For super clean cuts, chill the frosted bars for 30 minutes before slicing!

Sharing is Caring: Serving Up Smiles

Alright, the masterpiece is ready! How you serve these beauts is half the fun. For casual gatherings, I just leave the whole sheet pan right on the counter with a stack of napkins and a knife – let folks help themselves! Need something fancier? Carefully lift the bars out (parchment paper helps!) onto a large cutting board or platter. Slice them into neat squares (a

Final Thoughts: More Than Just a Bar

At the end of the day, these pumpkin bars are more than sugar and spice—they’re a love letter to fall, a tray full of laughter, and a sweet excuse to gather. Whether you’re passing them around at a potluck, sneaking one with your morning coffee, or baking with little hands covered in frosting, they have a way of turning ordinary moments into something memorable.

So here’s to making space at the table, saying yes to seconds, and letting dessert be a reason to slow down and connect. These bars don’t just feed a crowd—they create one.

Bake bold, love big, and keep the frosting thick,