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pumpkin bars

Pumpkin Bars with Cream Cheese Frosting

An easy pumpkin dessert recipe that makes a large quantity and freezes well. Make in a jelly roll pan or a bundt pan.
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Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 cups sugar
  • 1 cup unflavored oil - canola, vegetable
  • 4 eggs
  • 1 16 ounces can pumpkin puree
Frosting
  • 3 ounces cream cheese
  • 6 tbsp butter
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 1 tsp milk

Equipment

  • Jelly roll pan
  • Or Bundt pan

Method
 

  1. Preheat oven 350 degrees
    Grease jelly roll pan.
    Beat eggs.
    Add pumpkin, oil, sugar and spice together.
    Add dry ingredients. Mix till blended.
    Pour into pan.
    Bake 20-25 minutes.
    Cool cake.
    Combine topping ingredients. Frost bars.
    Best when refrigerated. Freezes well.

Notes

If you make these in the bundt pan, follow the time given on the pan packaging as it will depend on the depth of each well.
 
The cream cheese frosting can be used to fill the center of the cake to hold the top and bottom together.
 
Have fun decorating the cake with as many creative colors and designs as you like.