Ingredients
Equipment
Method
Bake the pumpkin bar layer
- Preheat oven to 350F, then grease a 15x10 jelly roll pan. Lightly coat the entire pan so the bars release cleanly.
- Combine spice cake mix, pumpkin puree, eggs, vegetable oil, and pumpkin pie spice in a bowl, then stir until smooth. Stop when the batter looks uniform with no dry mix visible.
- Spread the batter evenly into the prepared jelly roll pan. Use gentle smoothing so the thickness is consistent across the corners.
- Bake at 350F for 25-30 minutes, until a toothpick comes out clean. Look for set edges and a slightly domed center that springs back lightly.
- Cool the bars completely in the pan before frosting. The surface should be cool to the touch so the frosting doesn’t melt.
Frost and chill
- Beat cream cheese and unsalted butter until smooth and fluffy. Keep beating until there are no lumps and the mixture looks creamy.
- Add powdered sugar, vanilla, and cinnamon, then beat until thick and spreadable. Mix just until smooth so the frosting keeps a holdable texture.
- Mix in milk, a little at a time as needed, until the frosting loosens for spreading. Stop when it spreads in an even layer without pooling.
- Spread the frosting over the cooled bars. Cover the full top and smooth the surface for clean slices.
- Refrigerate for 30 minutes before cutting. The frosting should firm up so the bars slice into neat rectangles.
Notes
Pro tip: fully cool the baked bars before frosting—warmer bars will cause the cream cheese frosting to slide. Store covered in the refrigerator for up to 4 days; for best texture, let bars sit at room temperature 10 minutes before serving. Freezing is yes: freeze unfrosted or frosted bars in an airtight container for up to 2 months, thaw overnight in the fridge. For a dairy-reduced option, use cream cheese and butter alternatives meant for baking and frosting.