Pumpkin Cake Bars
These Pumpkin Cake Bars are an excellent light cake, and the jelly roll pan size makes enough for your next Halloween party! The cream cheese frosting makes these bars irresistable. Store them in the fridge.Plan Ahead Note: the cream cheese and butter needs to be softened to room temperature.
Ingredients
Bars
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ cup canola oil
- 2 cups canned pumpkin
- 4 eggs
Cream Cheese Frosting
- 1 3 oz. pkg. cream cheese softened
- ¼ cup+2 Tablespoons butter softened
- 1 Tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 ¾ cups powdered sugar sifted
Instructions
Bars
- Preheat oven to 350°.
- Combine sugar through cinnamon in a large bowl.
- Add oil, pumpkin, and eggs, beating with an electric mixer.
- Spoon batter into a greased 15" x 10" x 1" jellyroll pan.
- Bake at 350° for 20-25 minutes. Cool. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
- Beat cream cheese and butter until well blended, add orange juice and vanilla, mix well.
- Add powdered sugar mixing well. Frost Pumpkin Bars.