It is that time of the year for all things pumpkin! These easy to make and delicious pumpkin bars are full of fall flavor, moist, and topped with a rich cream cheese frosting.
Favorite Fall Pumpkin Bars
Montana Ranch and Cattle Company
- 1 (15 ounce) can pumpkin puree
1 2/3 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
1/2 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners' sugar
Preheat the oven to 350 F.
In a medium bow mix together pumpkin, sugar, oil, and eggs with an electric mixer. Mix until fully incorporated.
In a separate bowl sift together flour, cinnamon, baking powder, baking soda, and salt; stir into pumpkin mixture until thoroughly combined. Spread batter into an ungreased 10x15-inch jelly roll pan.
Transfer into the oven and bake until cake bounces back when gently pressed (about 25-30).
Remove from the oven and let cool.
While the cake is cooling, prep the frosting: mix together butter and cream cheese until smooth; stir in vanilla. Slowly add in confectioners' sugar, mixing until smooth.
Spread frosting on top of cooled cake. Cut into 24 squares.
Calories 279, Carbs 34 grams, Protein 3 grams, Fat 15 grams, Fiber 1 grams, Sugar 25 grams