Pumpkin Bars with Cream Cheese Frosting
Equipment
- 1 Large mixing bowl
- 2 medium mixing bowls
- 1 15 x 10 x 1 sheet pan lined with parchment paper (cookie pan)
Ingredients
Cake
- 4 large eggs, room temperature
- 1.33 cup sugar
- 1 cup oil (canola, vegetable or avocado)
- 15 oz pumpkin puree (1 can)
- 2 cups all purpose flour
- 2 tsp cinnamon or pumpkin spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Frosting
- 6 oz cream cheese, room temperature
- 1.5 cups confectioner's sugar (powdered sugar)
- 1/4 cup butter, room temperature
- 1 tsp vanilla extract
- 1 tbs milk (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, beat the eggs, sugar, oil and pumpkin puree until mixed.
- In a large bowl, combine the flour, cinnamon or pumpkin spice, baking powder, baking soda, and salt.
- Then add the wet mixture into the dry mixture, mix well but don't over mix.
- Pour the batter onto the prepared, parchment lined baking sheet and bake for about 25-30 minutes until set. Cool completely.
- While cake is baking, make the frosting. Beat the cream cheese, powdered sugar, butter and vanilla in a medium bowl. Optional: Add the milk to lighten the frosting to spread. You can add additional tbs if needed.
- Spread frosting over cooled cake and cut into bars and serve. Keeps well for up to 5 days.
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