Pumpkin Bars with Cream Cheese Frosting
Moist pumpkin bars baked in a jelly roll pan and topped with cream cheese frosting.
Ingredients
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 can pumpkin puree 15 ounces
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional chopped nuts
Instructions
- Preheat oven to 350°F and grease a jelly roll pan.
- Beat eggs, sugar, oil, and pumpkin until smooth.
- Whisk flour, baking powder, cinnamon, baking soda, and salt in a separate bowl.
- Add dry ingredients to pumpkin mixture and mix until combined.
- Spread batter evenly in the prepared pan.
- Bake until the bars spring back and a toothpick comes out clean.
- Cool completely.
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla and beat until creamy.
- Spread frosting over cooled bars and cut into squares.
Notes
Use a jelly roll pan so the bars bake evenly and stay bar-height rather than cake-height. Cool completely before frosting or the cream cheese frosting will melt. Store refrigerated because of the frosting. Make up to a day ahead for easier slicing.
