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Pumpkin Bars with Cream Cheese Frosting

 
I forgot to post this recipe back in October and November when I was making a sheetpan of pumpkin bars almost weekly.  This cake captures the essence of autum perfectly and are a cinch to make.

Cake recipe:

4 eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Cream Cheese Frosting:
2 (8-ounce) package cream cheese
1/2 cup butter, softened
2 teaspoon vanilla
1 (1-pound) box confectioners’ sugar

Directions:
Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.

2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.

3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, on low speed until smooth and spreadable.

 
 
 

2 Comments

  1. Momma_S says:

    Tammy~My sister-in-law is in town, and while taking a break and reading your gardening blog (then this one), I mentioned this recipe to her. After a quick trip to the store, we were working on this recipe! Delectable awesomeness, indeed! The only change we made to your recipe was 1/2 tsp cloves (accidentally), and 1/2 the amount of frosting. Thanks for satisfying our sweet teeth! 😉

  2. tammy says:

    Momma s
    Thanks for checking out the blog and trying the recipe. Now im gonna have to make another batch of pumpkin bars.

 
 

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