Making sheet pan pumpkin bars with Bisquick baking mix is a simple shortcut that allows you to enjoy the flavors of fall with a little less work.

Bisquick pumpkin bars are soft and tender, warmly spiced, and topped with a fluffy cream cheese frosting. Perfect for fall, they’re the perfect sweet treat to share with friends and family.

several Bisquick pumpkin bars topped with cream cheese frosting on a plate. Small pumpkins are in the background.

Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.

One of my favorite flavor pairings of fall is pumpkin spice and cream cheese. They’re a match made in heaven!

And while I love making pumpkin cream cheese muffins and pumpkin bundt cake with cream cheese frosting, sometimes I just want a simple, old-fashioned sheet cake.

These easy pumpkin bars made with Bisquick have the classic flavor combo and soft texture we love, but with the shortcut of using a baking mix to whip up the batter.

It’s sort of like a snack cake, with each square having a moist, cake-like consistency and a thin layer of frosting that’s just sweet enough to take the bars to the next level.

These are great for sharing at a Halloween or Thanksgiving gathering, a fall bake sale, or potluck dinners.

This is one of my favorite recipes using Bisquick, and once you try it, you’ll see why!

close-up view of a pumpkin bar square topped with frosting, showing the moist interior and fluffy frosting.

Bisquick Pumpkin Bars

Many people don’t realize how versatile Bisquick baking mix is. It goes way beyond the typical uses of pancakes and waffles!

I use it to make the best Bisquick biscuits and Bisquick dumplings, but I also use it in a fair share of sweet treats.

Since I love making Bisquick pumpkin donut holes, the baking mix was an obvious choice when it came to making this simple sheet cake.

Adding some spices, pumpkin puree, and a few other ingredients ensures that the cake bakes up nice and moist instead of biscuit-like.

Top it with some frosting and you’re set with an amazingly easy dessert that will leave you wanting seconds!

More Easy Pumpkin Recipes:

Overhead view of pumpkin cake squares topped with cream cheese frosting on a rectangular platter. Two mini pumpkins are next to the platter.

How to Make Pumpkin Bars

It’s really easy to whip up this treat.

Ingredients You’ll Need

Bisquick Baking Mix
Sugar
Ground Cinnamon
Pumpkin Pie Spice
Pumpkin Puree
Milk
Eggs
Vegetable Oil
Cream Cheese
Butter
Powdered Sugar
Vanilla Extract

overhead view of a square of pumpkin sheet cake made with Bisquick, with a bite removed by a fork. The remainder of the sheet cake is in the background, along with two miniature pumpkins.

How to Make It:

Find the full printable recipe available below

Prepare the batter. First, you’ll whisk together Bisquick, sugar, cinnamon, and pumpkin pie spice.

Then add in the pumpkin puree, milk, eggs, and oil. Mix on low speed to combine, then scrape down the bowl.

Mix on medium speed to ensure everything is incorporated and batter is smooth.

two photos; one shows ingredients for pumpkin sheet cake in a mixing bowl; the other shows the ingredients mixed into a batter.

Bake. Then, you’ll spread the batter into a greased jellyroll pan.

Pop it in the oven and bake until a toothpick inserted in the center of the cake comes out clean.

two photos; one shows pumpkin bar batter in a jellyroll pan; the other shows the sheet cake after baking.

Prepare frosting. Then, you’ll use an electric hand mixer to beat together softened butter and cream cheese until smooth.

Gradually add powdered sugar, mixing until well-incorporated. Then add the vanilla extract and beat until fluffy and smooth.

two photos; one shows cream cheese and butter beaten together in a small mixing bowl; the other shows powdered sugar and vanilla extract beaten in, creating the cream cheese frosting for the pumpkin bars.

Frost the bars. Spread the cream cheese frosting evenly over the cooled cake, then cut into squares.

Serve the pumpkin bars and watch how quickly they disappear!

two photos; one is an overhead view of a jellyroll pan of pumpkin cake with dollops of frosting on top; the other shows the same cake with the frosting spread evenly across the top.

Notes and Adaptations:

Feel free to add chopped walnuts or pecans to the batter if you’d like. Chocolate chips (dusted in flour) could be another tasty addition.
While you can omit the frosting if preferred, I highly recommend you don’t skip it. It really adds such a nice flavor and sweetness!
If you don’t have a jellyroll pan, you can bake in a 9×13″ pan. You’ll just need to increase the baking time, likely closer to 30-35 minutes.