Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Ahh, more pumpkin! I can’t get enough. I have to pack it all in before Thanksgiving because after that I’m all-in with Christmas – cookies, candy and homemade gifts. I can’t wait! But for now, a little more pumpkin I realized that, surprisingly, I haven’t shared a classic pumpkin bar recipe with you yet. I made pumpkin pie bars last year, but those are more like a brownie/blondie than the traditional pumpkin bars. I still struggle with why this recipe is referred to as a pumpkin bar, when quite clearly this is a traditional one-layer pumpkin cake with a frosting, much like a Texas Sheet Cake or Tres Leches Cake . Semantics aside, these are awesome, awesome, awesome. Moist and fluffy pumpkin cake with a slathering of cream cheese frosting. And it couldn’t be simpler to make.

Ingredients

  • For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1-2/3 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  • For the Frosting:
  • 8 ounces cream cheese, at room temperature
  • ½ cup (4 ounces) butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
Read the whole recipe on Brown Eyed Baker