Moist pumpkin bars with cream cheese frosting are the perfect holiday treat for you and your family to enjoy! Keep refrigerated as they taste best served cold.
Ingredients
- eggs: 4 piece
- white sugar: 2 cups
- vegetable oil: 1 cup
- pumpkin puree: 1 can (15 ounce can)
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- ground cinnamon: 2 tsp
- baking soda: 1 tsp
- salt: 0.75 tsp
- cream cheese: 1 pack (8 ounce pack, softened)
- unsalted butter: 1 cup (softened)
- vanilla extract: 2 tsp
- confectioners' sugar: 4 cups
- ground cinnamon: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Allrecipes/Karen Hibbard
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Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan, then line it with parchment paper and grease the paper. Allrecipes/Karen Hibbard
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Make the cake: Beat eggs in a large bowl with an electric hand mixer until foamy. Add sugar, vegetable oil, and pumpkin purée; beat on medium speed until incorporated, about 2 minutes. Allrecipes/Karen Hibbard
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Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter into the prepared pan and spread out the edges. Allrecipes/Karen Hibbard
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely, about 30 minutes. Allrecipes/Karen Hibbard
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While the cake layer is cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until creamy. Gradually mix in confectioners' sugar until smooth. Allrecipes/Karen Hibbard
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Spread frosting evenly over cooled cake layer, then sprinkle with cinnamon. Allrecipes/Karen Hibbard
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Cut into 24 bars. DOTDASH MEREDITH FOOD STUDIOS
