Pumpkin Bars

More sheet cake than a true bar, but these things are addictive.

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Pumpkin Bars

Author: Sarah Truesdell

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

1. Preheat oven to 350F. 
2. 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.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon. 
4. In a separate, large bowl, or bowl of a stand mixer, beat together sugar, eggs, oil, pumpkin and salt. 
5. Slowly add in flour in two or three additions. Beat until just combined. 
6. 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.
7. Cool completely in pan. 

Make Frosting

1. Measure powdered sugar and sift into a bowl and set aside.
2. 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. 
3. Slowly add powdered sugar, 1/4 at a time, beating well in between additions. 
4. Beat in vanilla.
5. 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.

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