These easy pumpkin bars are full of fall flavor with a moist texture and a decadent cream cheese frosting. So far, I haven't found anyone who doesn't love them!
Ingredients
- pumpkin puree: 1 can (15 ounce can)
- ⅔ cups white sugar: 1 piece
- vegetable oil: 1 cup
- eggs: 4 piece
- all-purpose flour: 2 cups
- ground cinnamon: 2 tsp
- baking powder: 2 tsp
- baking soda: 1 tsp
- salt: 1 tsp
- butter: 0.5 cup (softened)
- cream cheese: 1 pack (3 ounce pack, softened)
- vanilla extract: 1 tsp
- sifted confectioners' sugar: 2 cups
Metric Conversion
Stages of cooking
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Gather cake ingredients and frosting ingredients. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty
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Preheat the oven to 350 degrees F (175 degrees C).
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Make cake: Beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined. Allrecipes/Victoria Jempty
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Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Allrecipes/Victoria Jempty
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Stir into pumpkin mixture until thoroughly combined. Allrecipes/Victoria Jempty
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Spread batter evenly into an ungreased 10x15-inch jelly roll pan. Allrecipes/Victoria Jempty
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Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool. Allrecipes/Victoria Jempty
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While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Allrecipes/Victoria Jempty
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Spread frosting evenly on top of cooled cake. Cut into 24 squares. Allrecipes/Victoria Jempty
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Enjoy! Victoria Jempty/Allrecipes
