Pumpkin Cinnamon-Nut Sheet Bars With Creamy Cream C

Name: Pumpkin Cinnamon-Nut Sheet Bars With Creamy Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 ½ cups sugar; 1 tablespoon cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon nutmeg; 1 teaspoon clove; 1 (15 ounce) can pumpkin puree; 4 large eggs; ¾ cup oil; 2 teaspoons vanilla; 1 ½ cups chopped walnuts; ½ cup butter, softened; 1 (18 ounce) package cream cheese; 1 teaspoon vanilla (optional); 2 tablespoons whipping cream; 3 ½ cups icing sugar

Servings: persons

2 cups flour
1 ½ cups sugar
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon clove
1 (15 ounce) can pumpkin puree
4 large eggs
¾ cup oil
2 teaspoons vanilla
1 ½ cups chopped walnuts
½ cup butter, softened
1 (18 ounce) package cream cheese
1 teaspoon vanilla (optional)
2 tablespoons whipping cream
3 ½ cups icing sugar

1
Set oven to 350 degrees (second-lowest rack).
2
Grease a 15 x 10-inch baking sheet.
3
In a large bowl blend together the first 8 ingredients.
4
Add in pumpkin puree, eggs, oil and vanilla, beat until well blended.
5
Mix in the nuts.
6
Spread into prepared baking sheet.
7
Bake for about 25-30 minutes, or until the bars test done.
8
Cool bars completely before icing.
9
For the icing; in a large bowl beat the cream cheese, vanilla (if using) butter and 2 tablespoons whipping cream until light and fluffy (about 2 minutes).
10
Add in the 3-1/2 cups icing sugar and beat until smooth and well combined (add in more whipping cream or icing sugar if needed to acheive desired consistancy).
11
Store any leftover frosted bars in the refrigerator.

2080

kcal

Calories

118

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups flour, 1 ½ cups sugar, 1 tablespoon cinnamon, 2 teaspoons baking powder, and more.

Yes, Pumpkin Cinnamon-Nut Sheet Bars With Creamy Cream Cheese Icing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Cinnamon-Nut Sheet Bars With Creamy Cream Cheese Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions