Pumpkin Bars

Soft pumpkin cake bars topped with a creamy frosting of cream cheese and cinnamon! Deliciously rich but simple for the family. You can even expand this recipe any way you wish! Good luck keeping this from other hands. Already half the pan disappeared the night I made this!
Servings: 12 yield(s)
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 70 mins
Ingredients
    Pumpkin Bar
  • 2 cup sugar (403g bakers measure)
  • 1/2 cup vegetable oil (121g bakers measure)
  • 4 eggs, beaten (210g bakers measure)
  • 16 oz pumpkin (1 can)
  • 1 cup all-purpose flour (200g bakers measure)
  • 1 1/2 tsp baking powder (6g bakers measure)
  • 1/2 tsp salt (2g bakers measure)
  • 1 tbsp butter, melted (30g bakers measure)
  • 2 tsp cinnamon (5g bakers measure)
    • Cream Cheese Frosting
  • 3 oz cream cheese, softened (85g bakers measure)
  • 1/3 cup butter, softened (76g bakers measure)
  • 1 tbsp milk (15g bakers measure)
  • 1 tsp vanilla extract (4g bakers measure)
  • 2 cup powdered sugar (225g bakers measure)
  • 2 tsp cinnamon (4g bakers measure)
Instructions
    Pumpkin Bars
  1. Heat oven to 350F. Grease deep pan and cover bottom with parchment paper. Set aside.
  2. Beat sugar, oil, pumpkin, and eggs in a large mixer bowl on medium speed.
  3. In a separate bowl, sift all dry ingredients together. Pour in half and blend to incorporate. Add the rest and mix until smooth. Remember to brush down the bowl. When fully combined, pour into prepared pan.
  4. Bake for 25 minutes. Check if a toothpick comes out clean, if still wet, bake for another 5 minutes. Remove from oven and set aside until its room temperature. Work on frosting once the cake is cool.
    5. Frosting
  5. Beat cream cheese, butter, milk, and vanilla until smooth and creamy. Blend in cinnamon and powdered sugar 1 cup at a time until thick. If it is too runny, add more sugar. If too thick, pour in more vanilla or water.
  6. Spread frosting over cake and smooth out. Place in the fridge for a few minutes before serving. Cut bars and serve with ice cream.
Recipe Notes

Keep in a tight container for up to a week. Served best with a hot cup of tea or hot cocoa!