Pumpkin Bars With Cream Cheese Frosting
Moist pumpkin bars with thick cream cheese frosting are so good, they're almost sinful!! The perfect fall or Thanksgiving dessert that feeds a crowd!
Equipment
- Oven
- Mixer
Ingredients
Pumpkin Bars (cake portion)
- 4 Eggs Large
- 1 C. Vegetable Oil
- 15 Oz. Canned Pumpkin Puree
- 2 C. All Purpose Flour
- 2 C. Granulated Sugar
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1 Tsp. Salt
- 2 Tsp. Cinnamon
Cream Cheese Frosting
- 5 Oz. Cream Cheese Softened
- 3/4 C. Salted Butter Softened
- 3 C. Powdered Sugar
- 2 Tsp. Vanilla Extract
Instructions
Pumpkin Bars (cake portion)
- Add all ingredients to bowl of mixer.
- Mix all ingredients until incorporated.
- Pour mixture into un-greased jelly-roll pan 12''x18''
- Bake at 350 degrees fahrenheit for 25-30 minutes.
Cream Cheese Frosting
- Cream together cream cheese, and butter.
- Once smooth with no lumps, add vanilla.
- Slowly add in powdered sugar until frosting is a nice thick consistency.
- Frosted cooled cake and enjoy!
Notes
Check cake at the 25-minute mark. Still a toothpick in the center and if it comes out clean, the cake is done.
Walnuts can be topped on the frosted cake if desired.
The cake can be frozen but take care to cover properly. The recomended lid is linked in the post above.