Ella Walter
Pumpkin bars are a delicious fall dessert. They are moist, soft, and fluffy, and pair perfectly with a generous layer of homemade cream cheese frosting. To get the ideal cake-to-frosting ratio, bake this dessert in a jelly roll pan. This pan has edges to hold in baked goods and is typically larger than a standard sheet pan. A jelly roll pan bakes the batter more evenly, resulting in a softer, fluffier texture. The following guide will outline the steps to make delicious pumpkin bars in a jelly roll pan.
| Characteristics | Values |
|---|---|
| Pan type | Jelly roll pan |
| Pan size | 10 x 15 inches |
| Pan preparation | Grease with butter, spray with non-stick spray or line with parchment paper |
| Oven temperature | 350°F |
| Baking time | 20-30 minutes |
| Batter preparation | Combine wet and dry ingredients separately, then add dry to wet |
| Frosting | Cream cheese, butter, vanilla, and confectioners' sugar |
| Serving suggestions | Cut into squares, dust with cinnamon, or top with nuts, whipped cream, or caramel sauce |
| Storage | Refrigerate for up to 3-4 days or freeze for up to 3 months |
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What You'll Learn
Preparing the batter
To prepare the batter, you will need eggs, sugar, oil, pumpkin, flour, baking powder, baking soda, salt, and spices. You can use either canned pumpkin puree or pumpkin pie filling, but note that pumpkin puree does not contain any spices. If using pumpkin puree, you can add spices like cinnamon, nutmeg, cloves, ginger, and allspice to taste. You will also need a large bowl or a stand mixer with a paddle attachment for mixing.
In a large bowl, mix together the eggs, sugar, oil, and pumpkin until smooth and completely combined. Set this mixture aside. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. If you are using spices, add them to this dry mixture. Add the dry mixture to the wet mixture and mix until combined. Do not overmix the batter, as this may cause the bars to become tough. You can also add vanilla extract to the batter and mix to combine.
Once the batter is prepared, spread it evenly in a greased or parchment-lined jelly roll pan. The ideal size for a jelly roll pan is 10 x 15 inches, but you can also use a 9 x 13-inch pan if needed. The batter should be spread evenly and smoothly in the pan before baking.
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Baking the cake
To bake the cake, you will need a jelly roll pan, ideally 10 x 15 inches. You can also use a 12 x 17-inch jelly roll pan or a 13 x 18-inch rimmed baking sheet, but a smaller 9 x 13-inch pan will result in a thicker cake and will require a longer baking time.
Preheat your oven to 350°F. Grease the jelly roll pan with butter or non-stick spray, or line it with parchment paper.
In a large bowl, beat the wet ingredients: eggs, sugar, oil, and pumpkin puree. You can use a stand mixer or an electric hand mixer for this step. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and spices such as cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet mixture and mix until well combined. Be careful not to overmix the batter, as this can affect the texture of the cake.
Spread the batter evenly into the prepared pan. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. The cake is ready when it bounces back after being gently pressed.
Remove the cake from the oven and let it cool completely before frosting. This step is important, as it ensures that the frosting does not melt and provides a better texture.
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Making the frosting
Pumpkin bars are usually topped with cream cheese frosting. To make the frosting, you'll need butter, cream cheese, vanilla, and confectioners' sugar or powdered sugar. Beat the butter and cream cheese together until smooth, then stir in the vanilla. Add the sugar a little at a time, beating until the mixture is smooth.
You can make the frosting while the cake is cooling. If you want to add a little extra to your frosting, you can add a cup of chopped walnuts or pecans directly to the batter or sprinkle them on top of the frosted bars. You can also add a drizzle of caramel sauce or a dusting of cinnamon.
If you want to make your pumpkin bars ahead of time, they will last for about three days in an airtight container in the fridge, or up to a week in the refrigerator without frosting. They also freeze well for up to three months. You can frost the pumpkin bars after freezing, or before—it's your choice!
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Frosting the cake
While the cake is cooling, make the frosting. In a medium-sized bowl, beat the butter and cream cheese together until smooth. You can use an electric mixer for best results. Add in the vanilla and mix well. Next, gradually add the confectioners' sugar, a little at a time, beating continuously until the mixture is smooth and fluffy. If you prefer a thinner consistency, you can add a small amount of milk to the frosting.
Once the cake has cooled completely, spread the frosting evenly over the top. Use an offset spatula or a knife to ensure an even layer. If you prefer a thicker layer of frosting, you can double the frosting recipe.
For an extra indulgent touch, sprinkle the top of the frosted cake with chopped nuts such as candied pecans or walnuts, toffee bits, or mini chocolate chips. You can also add a dusting of cinnamon for extra spice.
Finally, cut the cake into squares. This recipe typically yields around 24 bars, but you can cut them to your desired size. Enjoy your delicious pumpkin bars!
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Cutting the cake
Once your cake is baked, it is important to let it cool completely before you start cutting it. The cake needs to cool for at least 30 minutes. You can make the frosting while the cake is cooling.
To make the frosting, beat the butter and cream cheese together until smooth, then stir in the vanilla. Next, add the confectioners' sugar a little at a time, beating until the mixture is smooth. You can also add in some milk.
Once the cake has cooled, spread the frosting evenly over it. Then, cut the cake into 24 equal squares. You can also cut the cake into rectangles. If you want to serve the cake directly from the pan, you can do so with a spatula.
If you want to store the cake, it can be kept in an airtight container in the fridge for about three days. It can also be frozen for up to three months.
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Frequently asked questions
The ideal pan size to bake pumpkin bars is a 10 x 15-inch jelly roll pan. This size provides the perfect cake-to-frosting ratio.
The ingredients required are eggs, sugar, oil, pumpkin, flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, allspice, ginger, and vanilla extract. Additionally, for the frosting, you will need cream cheese, butter, powdered sugar, and vanilla.
Preheat your oven to 350 degrees Fahrenheit. Bake the pumpkin bars for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
