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Pumpkin Cake Bars - Cooking with Tami
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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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 dozen bars
Course: Halloween
Ingredients Method

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

Method
 

Bars
  1. Preheat oven to 350°.
  2. Combine sugar through cinnamon in a large bowl.
  3. Add oil, pumpkin, and eggs, beating with an electric mixer.
  4. Spoon batter into a greased 15" x 10" x 1" jellyroll pan.
  5. Bake at 350° for 20-25 minutes. Cool. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
  1. Beat cream cheese and butter until well blended, add orange juice and vanilla, mix well.
  2. Add powdered sugar mixing well. Frost Pumpkin Bars.