Recipe
Pumpkin Bars
Ingredients
For the Cake
- 2 cups (400 g) sugar
- 1 cup (8 fl oz) neutral tasting oil
- 4 large eggs
- 2 cups pumpkin. (16 oz. can)
- 1/2 tsp salt
- 2 cups (280 g) all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. Cinnamon
For the Frosting
- 1/2 cup (4 oz) cream cheese (from a brick, not tub)
- 9 tbsp unslated butter (softened)
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
Make the Cake
- Preheat oven to 350F.
- Line a 1/2 sheet pan or large jelly roll pan (about 11x17 or 12x18) with parchment paper so that the parchment is only covering the bottom of the pan. Sides should be bare.
- In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon.
- In a separate, large bowl, or bowl of a stand mixer, beat together sugar, eggs, oil, pumpkin and salt.
- Slowly add in flour in two or three additions. Beat until just combined.
- Spread evenly in pan and bake for 20-25 minutes. Remove from the oven as soon as cake springs bake to the touch, or a toothpick inserted comes out clean.
- Cool completely in pan.
Make Frosting
- Measure powdered sugar and sift into a bowl and set aside.
- In a mixing bowl or bowl of a stand mixer fitted with a paddle attachment, cream butter and cream cheese. Beat for 4 minutes on high, scraping down the bowl two or three times.
- Slowly add powdered sugar, 1/4 at a time, beating well in between additions.
- Beat in vanilla.
- Spread over completely cooled cake. Cut into bars and serve.
Notes:
Frosting can be made in advance and kept refrigerated, covered. Bring to room temperature and rebeat to spreadable consistancy.
