Pumpkin Bars
Pumpkin Bars. Pumpkin sheet cake made with pumpkin puree & fall spices then topped w/creamy, tangy, perfect cream cheese frosting. The ideal fall dessert.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 -24
Ingredients
- For the Pumpkin Bars:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 4 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 cups granulated sugar
- 1 cup canola oil
- 4 eggs slightly beaten
- 15 ounces (1 can) 100% pure pumpkin
- Garnish: ½ cup chopped nuts optional
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- For the Best-in-Your-Life-Ever!! Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 5 tablespoons butter unsalted, softened
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- 1¼ cups (5 ounces) confectioner’s sugar (powdered sugar)
Instructions
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For the Pumpkin Bars:
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Preheat oven to 350 degrees F.
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Spray a 15x1x10 inch sheet cake pan with baking spray.
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Combine dry ingredients in the mixing bowl of a stand-mixer.
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Add all wet ingredients and mix on MED 2 minutes.
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Pour into the prepared pan and bake at 350F, 22-25 minutes or until a toothpick inserted in the center comes out clean.
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Transfer cake to a cooling rack to cool completely.
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Ice with Best-in-Your-Life-Ever!! Cream Cheese Frosting.
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Enjoy!
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For Cream Cheese Frosting:
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Place cream cheese, butter, sour cream and vanilla in the mixing bowl of a stand-mixer.
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Using a whisk attachment at MED-HIGH speed, mix until well combined and creamy. Scrape the icing down the bowl as needed.
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Turn mixer off and add powdered sugar. Whisk on low 15 seconds then on MED-HIGH 2 minutes until smooth, creamy and fluffy.
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Sprinkle with nuts, if desired.
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Enjoy!