The Pioneer Woman Tasty Kitchen
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Cream Cheese Frosted Pumpkin Bars

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Level: Easy

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Description

These pumpkin bars are moist, fluffy and not too sweet. They are topped with cream cheese frosting which adds just the right amount of richness to this simple but very satisfying dessert.

Ingredients

  • FOR THE CAKE:
  • 4 whole Eggs
  • 1-⅔ cup Sugar
  • 1 cup Oil
  • 15 ounces, weight Canned Pumpkin Puree
  • 1 teaspoon Vanilla
  • 2 cups Sifted All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Salt
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese
  • ½ cups Butter (soften)
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla

Preparation

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.

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