Pumpkin Bars with Cream Cheese Frosting recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- cooking spray 4 eggs 2 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda ¾ teaspoon salt 1 (8 ounce) package cream cheese, softened 1 cup butter, softened 2 teaspoons vanilla extract 4 cups confectioners' sugar 1 pinch ground cinnamon, for dusting
Nutrition Info
- 577.5 caloriescarbohydrate: 71.3 gcholesterol: 92.4 mgfat: 31.7 gfiber: 1.4 gprotein: 4.7 gsaturatedFat: 12.6 gservingSize: -sodium: 454.2 mgsugar: 56.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Bars with Cream Cheese Frosting
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
Beat eggs in a large bowl with an electric hand mixer until foamy, add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar, beat until smooth. Spread frosting evenly over cooled pumpkin cake, sprinkle with cinnamon.