Pumpkin Bars with Cream Cheese Frosting
This recipe calls for a Jelly roll pan. If you do not have one, you can use two 13x9 '' pans or cut the recipe in half for one 13x9 inch pan. The Jelly Roll pan makes about 36 bars.
Servings: 36 bars
Ingredients
- 4 eggs
- 1 15 ounce can pumpkin puree
- 1.5 cups white sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- pinch of salt
- For the Cream Cheese Frosting:
- 1 8 ounce package cream cheese, softened
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray or oil. Remove butter and cream cheese from refrigerator and set aside.
- Beat eggs in a large bowl with an electric hand mixer until foamy; add the vegetable oil, pumpkin, and white sugar, Beat on medium speed until incorporated, about 2 minutes. Next, add the flour, baking powder, baking soda, 2 teaspoons cinnamon, and a pinch of salt. Beat on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely before frosting.
- To Make the Frosting:
- Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin bars; sprinkle with cinnamon. Cover and store in fridge for up to 6 days. Serve cold. Enjoy!