Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Servings 18 bars
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Course:Snack
Cuisine:American
Author: Michelle

Tasty bars that are perfect for fall

Ingredients:

For the Cake:

  • 2
    cups
    all-purpose flour
  • 2
    teaspoons
    ground cinnamon
  • 2
    teaspoons
    baking powder
  • 1
    teaspoon
    baking soda
  • 1
    teaspoon
    salt
  • 15
    ounces
    canned pumpkin
  • 1 2/3
    cups
    granulated sugar
  • 1
    cup
    canola oil
  • 4
    eggs

For the Frosting:

  • 8
    ounces
    cream cheese
    (at room temperature)
  • ½
    cup
    butter, at room temperature
    ((4 ounces))
  • 3
    cups
    powdered sugar
  • 1
    teaspoon
    vanilla extract

Directions:

  1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt; set aside.
  3. In a large bowl, whisk together the pumpkin, sugar, oil and eggs until smooth and thoroughly combined. Pour the flour mixture over the pumpkin mixture and whisk or stir gently until incorporated and smooth.
  4. Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
  5. Bake for 30 minutes or until a thin knife inserted into the center comes out clean. Remove from the oven and cool completely before frosting.
  6. To make the frosting, mix together the butter and cream cheese until smooth and creamy (you can do this by hand if they are both nice and soft, otherwise use a hand or stand mixer on medium speed). Add the powdered sugar, a cup at a time, and mix until completely combined and smooth. Mix in the vanilla extract.
  7. Spread the frosting evenly over the cooled cake. Cut into squares and serve. Store leftovers covered, at room temperature or in the refrigerator.

Nutrition:

Calories: 322kcal
Fat: 11g
Saturated fat: 6g
Cholesterol: 63mg
Sodium: 291mg
Potassium: 139mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 39g
Protein: 3g
Vitamin A: 81.1%
Vitamin C: 1.2%
Calcium: 4.9%
Iron: 7%

Did you make this recipe?

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