Pumpkin Bars Cake

By Trix

Ingredients

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

These pumpkin bars are soft, moist, and delightful. The name is deceptive though because they definitely fall more into the “cake” category than a bar. I’ve tried a lot of pumpkin bar recipes over the years and I loved the flavor of this one. I added some pumpkin spice to pump up the pumpkin flavor a bit. My bars were super thick but you could definitely bake them in a larger pan for a thinner and more bar-like dessert. And look at that frosting…it’s definitely just good by the spoonful.

Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. You may need to add a little milk to make it spreadable if your butter wasn't soft enough. Spread on cooled pumpkin bars and cut into squares or cut bars first and frost individually.