Pumpkin Cinnamon Nut Sheet Bars with Creamy Cream Cheese Icing
Indulge in the cozy flavors of fall with these Pumpkin Cinnamon Nut Sheet Bars, generously topped with a luscious cream cheese icing. Perfectly spiced with warm cinnamon and nutmeg, these moist pumpkin bars are studded with crunchy walnuts or pecans for a delightful texture in every bite. The creamy, tangy frosting—made with softened cream cheese, butter, and a touch of vanilla—spreads effortlessly over the golden-brown bars, creating a decadent finish. Quick and easy to whip up, this tempting dessert is baked in a 9x13-inch sheet pan, making it ideal for family gatherings, potlucks, or holiday parties. Whether you're celebrating autumn or simply craving a sweet treat, these pumpkin bars are sure to impress. Keywords: pumpkin bars, cream cheese icing, fall dessert, pumpkin cinnamon recipe, nut sheet bars.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 cup pure pumpkin puree
- 2 teaspoons vanilla extract
- 0.75 cup chopped walnuts or pecans
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until smooth and well combined.
Add the eggs, one at a time, to the sugar mixture and beat until fully incorporated. Then stir in the pumpkin puree and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients. Mix until just combined. Do not overmix.
Gently fold in the chopped walnuts or pecans for a crunchy element in the bars.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
While the bars are cooling, prepare the cream cheese icing. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing until fully incorporated. Then mix in the vanilla extract.
Add the milk or heavy cream one tablespoon at a time to achieve your desired icing consistency. It should be creamy and spreadable.
Once the bars are completely cool, spread the cream cheese icing evenly over the top.
Cut the frosted bars into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
6248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.7 g | 442% | |
| Saturated Fat | 179.2 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 751.1 g | 273% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 528.3 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 616 mg | 47% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1737 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
