Pumpkin Bars with Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way! Ingredients:
cooking spray |
4 eggs |
2 cups white sugar |
1 cup vegetable oil |
1 (15 ounce) can pumpkin puree |
2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 (8 ounce) package cream cheese, softened |
1 cup butter, softened |
2 teaspoons vanilla extract |
4 cups confectioners' sugar |
1 pinch ground cinnamon, for dusting |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
2. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
3. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
5. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.
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