These easy pumpkin bars are full of fall flavor with a moist texture and a decadent cream cheese frosting. So far, I haven't found anyone who doesn't love them!
Ingredients
- 1 can pumpkin puree , 15 ounce
- 1.67 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
-
1
Gather cake ingredients and frosting ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
To make the cake: Beat pumpkin puree, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.
-
4
Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.
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5
Stir into pumpkin mixture until thoroughly combined.
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6
Spread batter evenly into an ungreased 10x15-inch jelly roll pan.
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7
Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.
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8
While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth.
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9
Spread frosting evenly on top of cooled cake. Cut into 24 squares.
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10
Enjoy!
Nutrition Facts
Per serving
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