Pioneer Woman Pumpkin Bars: The Ultimate Fall Dessert Recipe

Fall is officially here, and you know what that means – it’s pumpkin spice season! If you’re anything like us at Pioneer Technology, you’re probably dreaming of cozy sweaters, crisp air, and, most importantly, all things pumpkin. And when it comes to pumpkin desserts, nothing quite hits the spot like a batch of moist, flavorful pumpkin bars. Forget pumpkin spice lattes for a moment, because these Pioneer Woman Pumpkin Bars are about to become your new autumn obsession.

Three pumpkin bars stacked on top of each other.

These aren’t just any pumpkin bars; these are inspired by the kind of heartwarming, home-style baking that the Pioneer Woman herself, Ree Drummond, is famous for. We’re talking about pumpkin bars that are incredibly moist, delightfully fluffy, and bursting with warm cinnamon spice. The kind that disappears in minutes at potlucks and family gatherings. And the secret ingredient that takes these pumpkin bars from great to absolutely unforgettable? A thick, luscious layer of creamy cream cheese frosting.

Imagine sinking your teeth into a soft, spiced pumpkin cake topped with a tangy-sweet frosting that melts in your mouth. It’s fall dessert perfection, and it’s surprisingly easy to make right in your own kitchen. Whether you’re a seasoned baker or just starting out, these Pioneer Woman inspired pumpkin bars are guaranteed to impress.

What Makes These Pumpkin Bars So Special?

These pumpkin bars aren’t just delicious; they’re also incredibly popular. Just take a look at what others are saying:

The texture of the bars is absolutely divine. The frosting is the perfect cream cheese frosting. Not too sweet, but not too tangy, and so smooth. These are an absolute MUST make!

– Kara

These rave reviews speak for themselves! People love the perfect balance of spice and sweetness, the incredibly moist cake, and that dreamy cream cheese frosting. While Ree Drummond may have her own pumpkin bar recipe, this version captures that same home-baked goodness that everyone craves.

Of course, if you’re a true pumpkin enthusiast, you might want to explore other pumpkin creations too. Perhaps start your day with some mini pumpkin muffins or indulge in a no-bake pumpkin mousse. But trust us, these Pioneer Woman pumpkin bars deserve to be at the top of your fall baking list.

Key Ingredients for Pioneer Woman Pumpkin Bars

Like any great recipe, the magic of these pumpkin bars starts with quality ingredients. Don’t worry, you won’t need anything too fancy – just the basics you likely already have in your pantry, along with the star of the show: canned pumpkin puree.

Here’s a quick rundown of the essential ingredients:

• Dry Baking Essentials: All-purpose flour, granulated sugar, baking powder, baking soda, and salt. These are the foundation of our pumpkin bars, providing structure and sweetness.
• Warm Spice: Ground cinnamon is crucial for that signature pumpkin spice flavor. Make sure your cinnamon is fresh for the best aroma and taste.
• Moisture Magic: Vegetable oil is the secret to incredibly moist pumpkin bars. It keeps them tender and prevents them from drying out.
• Binding Power: Eggs act as emulsifiers, binding the ingredients together and giving the cake its perfect texture.
• Pumpkin Star: Canned pumpkin puree! This is what brings the pumpkin flavor and that beautiful orange hue. Important: Make sure you use 100% pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.

For exact ingredient measurements and detailed instructions, be sure to check out the recipe card at the end of this article.

The Right Baking Pan Matters

Before you start mixing, let’s talk about baking pans. The right pan is essential for ensuring your pumpkin bars bake evenly and have that perfect sheet cake texture.

For this recipe, you’ll need a jelly roll pan or a half-sheet pan. These pans are typically around 12×17 inches and have shallow sides, which is ideal for baking sheet cakes and bars. Using the correct size pan is important because it affects the thickness of the batter and, consequently, the baking time and texture of your bars.

12 x 17 Inch Jelly Roll Pan

A jelly roll pan is a large sheet pan with edges, perfect for baking goods like these Pumpkin Bars and also great for roasting vegetables!

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We don’t recommend using a 9×13 inch pan for this recipe. It’s too small, and the batter will be too thick, leading to bars that are overcooked on the edges and potentially undercooked in the center. If you only have a 9×13 pan, you’re better off halving the recipe to ensure proper baking.

Step-by-Step Guide to Making the Best Pioneer Woman Pumpkin Bars

Now for the fun part – baking! You’ll be amazed at how easy these Pioneer Woman inspired pumpkin bars are to make. You’ll just need a mixer (stand or hand mixer works perfectly) and a couple of bowls.

1. Combine Dry Ingredients: In a medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. While sifting isn’t absolutely necessary, we recommend at least whisking the dry ingredients together. This helps to aerate them and ensures that they are evenly distributed in the batter.

   Bowl of dry ingredients.

   Sift the dry ingredients into a bowl. Mix to combine; this helps make sure each dry ingredient is incorporated throughout the batter.

2. Mix Wet Ingredients: In a separate large bowl (or the bowl of your stand mixer), combine the eggs, sugar, vegetable oil, and pumpkin puree. Beat these wet ingredients together on medium speed for about a minute, until they are well combined and slightly fluffy. This step helps to create a light and airy texture in your pumpkin bars.

   Wet ingredients in bowl before mixing.

   Add wet ingredients and sugar to a mixing bowl and mix on medium speed. Once the wet ingredients are combined, add the dry ingredients.

3. Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet ingredients, mixing on low to medium-low speed until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough pumpkin bars. Mix until everything is just incorporated and you have a smooth, orange batter.

   Pumpkin bar batter in mixing bowl.

Baking to Perfection: Tips for Pumpkin Bars

Once your batter is ready, it’s time to bake these Pioneer Woman pumpkin bars to golden perfection. Here are a few baking tips to ensure success:

• Pan Prep: You don’t need to grease your jelly roll pan, thanks to the oil in the batter. However, if you want to make removing the bars easier, you can line the pan with parchment paper, leaving an overhang on the sides to lift the whole sheet out once cooled.

• Even Batter Spread: Pour the batter into your prepared pan and spread it evenly to the edges. An offset spatula works great for this, ensuring the bars bake uniformly.

  Spreading batter in pan.

  Spread with a spatula to make the batter as even as possible.

• Baking Time: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden brown, and the cake should spring back lightly when touched. You can also use a thermometer to check for an internal temperature of around 190°F (88°C).

• Cool Completely: Once baked, remove the pan from the oven and let the pumpkin bars cool completely in the pan on a wire rack. This is crucial before frosting, as warm cake can melt the frosting and make it runny.

The Crowning Glory: Cream Cheese Frosting

No Pioneer Woman pumpkin bar is complete without a generous layer of luscious cream cheese frosting. This frosting is what elevates these bars to the next level, adding a tangy sweetness that perfectly complements the spiced pumpkin cake.

This cream cheese frosting is rich, decadent, and incredibly easy to make. If you love frosting, you’ll adore the thick layer we use in this recipe. If you prefer a lighter frosting, you can easily halve the frosting recipe.

1. Cream Cheese and Butter Base: In a clean mixing bowl, beat room temperature cream cheese and butter together until smooth and creamy. Make sure both are softened to room temperature for a lump-free frosting.

2. Sweeten and Flavor: Gradually add powdered sugar, one cup at a time, mixing well after each addition. Continue mixing until the frosting is smooth, creamy, and reaches your desired sweetness and consistency. Add vanilla extract and heavy cream (or milk) and mix until incorporated for extra flavor and smooth texture.

   spreading cream cheese frosting on pumpkin bars

   Spread the thick layer on top of completely cooled bars.

3. Frost the Cooled Bars: Once your pumpkin bars are completely cool, generously spread the cream cheese frosting evenly over the top. You can use a spatula or knife to create swirls or a smooth finish, depending on your preference.

Serving and Storing Your Pumpkin Bars

These Pioneer Woman pumpkin bars are perfect for any occasion – from casual weeknight desserts to fall gatherings and potlucks.

• Serving: We recommend cutting the bars directly from the pan as needed, using a butter knife or serrated knife. A dessert bar server or spatula is helpful for lifting out individual slices. Cutting them as you serve helps keep the edges moist.

• Storage: For the first day, store the frosted pumpkin bars at room temperature in the baking pan, covered loosely with foil. For longer storage (up to 3-4 days), cover the pan tightly and refrigerate. Bring them to room temperature before serving for the best soft and tender texture. You can also freeze unfrosted bars for longer storage, wrapping them tightly in plastic wrap and foil. Frost after thawing.

Pumpkin bar on white plate with cinnamon sprinkle.

Ready to bake up a batch of these irresistible Pioneer Woman Pumpkin Bars? Scroll down for the full recipe card!

Get the Recipe Sheet Cake Pumpkin Bars with Cream Cheese Frosting

Prep: 25 minutes mins

Cook: 25 minutes mins

Cooling Time: 30 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 24 large bars

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Moist, soft, and fluffy—these pumpkin dessert bars bake in a single-layer jellyroll pan or rimmed sheet pan. Made with canned pumpkin puree, these home-baked pumpkin bars are the perfect festive fall dessert. Top with a generous layer of homemade cream cheese frosting, and enjoy! Recipe yields 24 bars.

Ingredients

Pumpkin Bars

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon fine salt
• 4 eggs
• 1 ⅔ cup granulated sugar
• 1 cup vegetable oil
• 1 15 oz can 100% pumpkin puree

Cream Cheese Frosting

• 8 ounces cream cheese, room temperature
• 12 Tablespoons unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 2 Tablespoons heavy cream
• 6 cups powdered sugar

Equipment

• Jelly roll pan (12×17 inches) or half-sheet pan
• Mixing bowls
• Stand mixer or hand mixer
• Spatula
• Measuring cups and spoons

Instructions

Pumpkin Sheet Cake

1. Pre-heat oven to 350°F (175°C). In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
2. In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat together eggs, sugar, oil, and pumpkin puree for 1 minute until light and fluffy.
3. Add the dried ingredients to the pumpkin mixture and mix together until just fully combined.
4. Spread batter in an ungreased or parchment-lined jelly roll pan (approx. 12×17 inches). Bake for 20-25 minutes (adjust if your pan is a different size; shorter for a larger half-sheet pan, or less time if it is a 10×15 pan). The edges will begin to turn slightly golden brown and a toothpick should come out clean. The internal temperature should be around 190°F (88°C). Cool completely before frosting.

Cream Cheese Frosting

1. Using a stand mixer or hand mixer, cream together room temperature cream cheese and butter on medium speed. Add the vanilla, and cream (or milk) and mix to combine.
2. Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and the frosting is smooth. If you prefer a less sweet frosting, only add 1 tablespoon of cream and try 4 cups of powdered sugar.
3. Spread the frosting evenly on cooled pumpkin bars. Cut them directly from the pan as you would sheet cake for best results, using a serrated knife if possible. Remove using a small dessert bar spatula.
4. Store the bars covered, at room temperature, for the first day, then transfer to the fridge for longer storage.

Notes

• Frosting: If you prefer a less sweet frosting, reduce the amount of powdered sugar to 4 cups, and start with only 1 TBSP of cream/milk.
• Ungreased Pan: The bars generally do not stick to the pans due to their moist nature from the oil. However, you can lightly grease the pan or line it with parchment paper as desired.
• Serving Size: The serving size of this recipe depends on how you cut it, but be forewarned, it does make a lot! It can be sliced into 24 large bars (more like cake slices), 36 medium bars, or 48 small bars to serve a larger crowd.
• Freezing: To freeze this recipe, wrap the unfrosted bars in plastic wrap and foil, sealing them well to prevent freezer burn. For best results, freeze the frosting separately in a container.
  • To thaw, place the frosting in the fridge overnight; you may want to refresh it in a mixer when ready to use. Thaw the bars at room temperature or in the refrigerator, and frost when ready.

Serving: 1large bar, Calories: 308kcal, Carbohydrates: 53g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 220mg, Potassium: 39mg, Fiber: 0.4g, Sugar: 44g, Vitamin A: 367IU, Vitamin C: 0.02mg, Calcium: 39mg, Iron: 1mg

Course: Dessert

Author: Becca Mills

Cuisine: American

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

This recipe was originally published October 8, 2015; the photos were updated in September 2019, but no changes were made the original recipe.