These innocent looking little cake bars are absolutely irresistible As soon as the weather cools, and we say good bye to summer, this is first recipe I make. If for some reason I’m slow to get to baking, my kids vehemently complain. These pumpkin bars are their favorite, and have been, since the very first time I made them probably ten years ago!
These are incredibly moist and wonderfully spiced. The thick cream cheese frosting is the prefect finish on them.
Pumpkin Bars with Cream Cheese Frosting
Ingredients:
- Cake:
- 2 Teaspoons - Baking Powder
- 2 Cups - All Purpose Flour
- 1 Teaspoons - Baking Soda
- 1/2 Teaspoons - Salt
- 1/2 Teaspoons - Dried Ground Cinnamon
- 2 Cups - Sugar
- 1/2 Teaspoons - Dried Ground Nutmeg
- 1/2 Teaspoons - Dried Ginger
- 1/2 Teaspoons - Dried Ground Cloves
- 4 - Large Eggs
- 1 Cup - Vegetable Oil
- 1 (15 Ounce) - Can Solid Packed Pumpkin
- Frosting:
- 8 Ounces - Cream Cheese, at Room Temperature
- 1/2 Cup - Unsalted Butter, at Room Temperature
- 1 Teaspoon - Vanilla Extract
- 1 Pound - Powdered Sugar
Instructions:
1.Preheat oven to 350 degrees.
2. Mix flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a small bowl. Set aside.
3. In a medium bowl, beat together eggs,oil, sugar and pumpkin. Gradually add the dry ingredients to egg mixture and blend well.
4. Pour the batter into an ungreased jelly roll pan (17x12x1) and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
5. Meanwhile, prepare frosting by beating together all frosting ingredients until smooth. Frost cake. Store in the refrigerator.
