Cream Cheese Frosted Pumpkin Bars

For the cake:

Preheat oven to 350ºF and grease a ½ size sheet pan (18 inches wide by 13 inches long by 1 inch high) with butter. Set aside.

In a large mixing bowl mix eggs, sugar, oil, pumpkin puree, and vanilla with an electric hand mixer at medium speed until well combined.

In a medium bowl add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir to combine.

Gradually add the dry ingredients to the pumpkin mixture and mix at low speed to combine.

Spread batter into pan and level the top with an offset spatula. Bake on middle rack for 20 minutes. Remove from oven and set pan on a wire rack. Cool cake completely before frosting.

For the frosting:

In a medium bowl, combine cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar and mix on low until combined. Add vanilla and mix on low to incorporate. Using an offset spatula, frost onto the cooled cake and cut cake into bars to serve.

Recipe slightly adapted from Paula Deen.