Pioneer Woman Pumpkin Bars Recipe

The Pioneer Woman’s Pumpkin Bars are essentially a thinner, moister version of pumpkin cake, baked in a large sheet pan to feed a crowd. Ree Drummond’s recipe is legendary for its incredibly soft, melt-in-your-mouth texture, which comes from using oil instead of butter in the batter. Topped with a thick layer of tangy, sweet cream cheese frosting, these squares are the quintessential autumn dessert. They are easier to transport than a layer cake and lighter than a pie, making them the first thing to disappear at Halloween parties or Thanksgiving potlucks.

Try More Recipes:

• Pioneer Woman Pumpkin Pie with Condensed Milk Recipe
• Pioneer Woman Pumpkin Banana Bread Recipe
• Pioneer Woman Pumpkin Coffee Cake Recipe

🧡 Why You Will Love This Pumpkin Bars Recipe:

• Crowd-Pleaser: This recipe is baked in a jelly roll pan (sheet pan), yielding about 24–30 bars, making it perfect for parties.
• Unbeatable Moisture: The combination of vegetable oil and pumpkin purée keeps these bars soft for days—they never get dry.
• Perfect Ratio: Because the cake layer is thin, you get the perfect amount of frosting in every single bite.
• Simple Pantry Staples: You likely have everything you need (flour, sugar, oil, spices) in your kitchen right now.

🥚 Pioneer Woman Pumpkin Bars Ingredients

• 4 Large Eggs: Room temperature.
• 1 2/3 cups Granulated Sugar
• 1 cup Vegetable Oil: (Or Canola oil).
• 1 can (15 oz) Pumpkin Puree: (100% pure pumpkin).
• 2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda: (Use slightly less if you prefer a denser bar).
• 2 tsp Ground Cinnamon
• 1 tsp Pumpkin Pie Spice: (Optional, for extra kick).
• 1/2 tsp Salt
• For The Cream Cheese Frosting:
  • 1 package (8 oz) Cream Cheese: Softened.
  • 1 stick (1/2 cup) Butter: Softened.
  • 2 cups Powdered Sugar: Sifted.
  • 1 tsp Vanilla Extract

🥮 How To Make Pioneer Woman Pumpkin Bars

1. Prep: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan (a rimmed baking sheet) generously with butter or cooking spray.
2. Mix Wet Ingredients: In a large bowl (or stand mixer), beat the eggs, sugar, oil, and pumpkin puree on medium speed until light and fluffy.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
4. Combine: Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined and smooth. Do not overmix.
5. Bake: Pour the batter into the prepared pan and spread it out evenly into the corners. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cake to cool completely in the pan. (If you frost it while warm, the frosting will melt and slide off).
7. Make Frosting: While the cake cools, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla. Beat until creamy and spreadable.
8. Frost & Serve: Spread the frosting evenly over the cooled cake. Cut into squares and serve.

💡 Recipe Tips

• Pan Size Matters: A jelly roll pan (15×10) is standard. If you use a smaller 9×13 pan, the bars will be much thicker (more like cake) and will need to bake for 30–35 minutes.
• Room Temp Dairy: Ensure your butter and cream cheese are truly soft before mixing the frosting to avoid white lumps.
• Sifting Sugar: Sifting the powdered sugar prevents grainy frosting.
• Chill Before Cutting: For the neatest squares, chill the frosted cake in the fridge for 30 minutes before slicing.

🥛 What To Serve With Pumpkin Bars?

The Pioneer Woman’s Pumpkin Bars are sweet and rich with cream cheese frosting, so they pair perfectly with a hot mug of strong coffee or a cold glass of milk to balance the sugar. For a plated dessert, serve a square with a scoop of vanilla bean ice cream or a drizzle of warm salted caramel sauce. A sprinkling of chopped pecans or walnuts adds a welcome crunch to the soft texture.

🎚 How To Store Leftovers Pumpkin Bars?

• Fridge: Because of the cream cheese frosting, these must be stored in the refrigerator. Cover the pan with foil or plastic wrap. They keep well for 5–7 days.
• Freezer: You can freeze the baked bars (frosted or unfrosted). Place them in a single layer in an airtight container. Thaw in the fridge overnight.

🥵 How To Reheat Leftovers Pumpkin Bars?

Room Temperature (Best Method): Remove the bars from the fridge 20–30 minutes before serving. This softens the butter in the frosting without melting it.

Oven: Do not reheat in the oven, or you will have a puddle of frosting.

• Microwave (Careful): Heat a single square for 10–15 seconds. Be aware that the frosting will melt into a glaze (which is delicious, but messy).

FAQs

Try More Recipes:

• Pioneer Woman Pumpkin Puree
• Pioneer Woman Pumpkin Chocolate Chip Bread
• Pioneer Woman Sweet Potato Pie Recipe

Pumpkin Bars Nutrition Facts (Per bar, based on 24 bars)

• Calories: ~230 kcal
• Total Fat: 11g
• Saturated Fat: 4g
• Carbohydrates: 30g
• Sugars: 20g
• Protein: 2g

Pioneer Woman Pumpkin Bars Recipe

Recipe by Imen DridiCourse: Dessert, BreakfastCuisine: AmericanDifficulty: Easy

Yields

24

Bars

Prep time

20

minutes

Cooking time

23

minutes

Calories

230

kcal

Total time

1

hour 

10

minutes

Ree Drummond’s famous fall treat: a moist, spiced pumpkin sheet cake topped with a generous layer of tangy cream cheese frosting.

Ingredients

• 4 Large Eggs: Room temperature.

• 1 2/3 cups Granulated Sugar

• 1 cup Vegetable Oil: (Or Canola oil).

• 1 can (15 oz) Pumpkin Puree: (100% pure pumpkin).

• 2 cups All-Purpose Flour

• 2 tsp Baking Powder

• 1 tsp Baking Soda: (Use slightly less if you prefer a denser bar).

• 2 tsp Ground Cinnamon

• 1 tsp Pumpkin Pie Spice: (Optional, for extra kick).

• 1/2 tsp Salt

• For The Cream Cheese Frosting:

• 1 package (8 oz) Cream Cheese: Softened.

• 1 stick (1/2 cup) Butter: Softened.

• 2 cups Powdered Sugar: Sifted.

• 1 tsp Vanilla Extract

Directions

• Prep: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan (a rimmed baking sheet) generously with butter or cooking spray.
• Mix Wet Ingredients: In a large bowl (or stand mixer), beat the eggs, sugar, oil, and pumpkin puree on medium speed until light and fluffy.
• Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
• Combine: Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined and smooth. Do not overmix.
• Bake: Pour the batter into the prepared pan and spread it out evenly into the corners. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Allow the cake to cool completely in the pan. (If you frost it while warm, the frosting will melt and slide off).
• Make Frosting: While the cake cools, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla. Beat until creamy and spreadable.

Notes

• Pan Size Matters: A jelly roll pan (15×10) is standard. If you use a smaller 9×13 pan, the bars will be much thicker (more like cake) and will need to bake for 30–35 minutes.
  Room Temp Dairy: Ensure your butter and cream cheese are truly soft before mixing the frosting to avoid white lumps.
  Sifting Sugar: Sifting the powdered sugar prevents grainy frosting.
  Chill Before Cutting: For the neatest squares, chill the frosted cake in the fridge for 30 minutes before slicing.