My Pumpkin Bars with Cream Cheese Frosting are pumpkin nirvana! A moist bar with a marvelous flavor and a luscious thick cream cheese frosting – YES!.These innocent looking little cake bars are absolutely irresistible As soon as the weather cools, and we say goodbye to summer, this is the 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 perfect finish on them.
Pumpkin Bars with Cream Cheese Frosting
My Pumpkin Bars with Cream Cheese Frosting are pumpkin nirvana! A moist bar with a marvelous flavor and a luscious thick cream cheese frosting - YES!.
- 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
- 8 Ounces Cream Cheese at Room Temperature
- 1/2 Cup Unsalted Butter at Room Temperature
- 1 Teaspoon Vanilla Extract
- 1 Pound Powdered Sugar
Preheat oven to 350 degrees.
Mix flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a small bowl. Set aside.
In a medium bowl, beat together eggs, oil, sugar, and pumpkin. Gradually add the dry ingredients to egg mixture and blend well.
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.
Meanwhile, prepare to frost by beating together all frosting ingredients until smooth. Frost cake. Store in the refrigerator.
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Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.
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