It’s almost Halloween…you need a really good pumpkin bar recipe. I can just feel it. This one is so good that it’s been the birthday cake of choice for my 11-yr-old since he started talking.
I like pumpkin. In moderation. I can not, for example, handle a whole slice of pumpkin pie. It’s too much. These bars are the perfect Halloween/Thanksgiving must-have-something-pumpkin-to-eat treat. Did I mention they are incredibly moist and topped with a cream cheese frosting? No? Well…they are.
The Cake
Mix together until light and fluffy:
4 eggs
1 and 2/3 cups sugar
1 cup oil
1 can 16-oz. canned pumpkin
Then add and mix thoroughly:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
Spread into a greased cookie sheet or jelly roll pan.* Bake at 350 for 25-30 minutes. Cool. Frost with cream cheese frosting.
The Frosting:
1 3-oz. package of cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
2 tsp. vanilla
Cream together until smooth. Spread on the cooled cake.
* You can really use any pan you want. I’ve used round, 9×13, jelly roll pans and cupcakes. Just know your baking time will alter with the pan you use.
Happy Halloween!
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