Pumpkin Bars Recipe
Whip up the perfect fall dessert with these easy-to-make Pumpkin Bars. A moist pumpkin cake topped with creamy cream cheese frosting, all ready in 45 minutes. Mix, bake, frost, and you're done!
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Ingredients
Flavorful Cake Ingredients:
- 1 can 15 oz of pumpkin puree
- 1 and 2/3 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs large
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Luscious Frosting Ingredients:
- 1/2 cup butter at room temperature
- 1 package 3 oz cream cheese, at room temperature
- 1 tsp pure vanilla extract
- 2 cups confectioners' sugar sifted
Instructions
Preheat Your Oven and Prepare Ingredients
- Start by preheating your oven to 350°F (175°C). While the oven warms up, assemble all the cake and frosting ingredients in separate areas for easier access.
Mix the Wet Components
- In a medium-sized mixing bowl, blend together the pumpkin puree, granulated sugar, vegetable oil, and large eggs. Utilize an electric mixer for a smooth, well-integrated mixture.
Sift and Combine the Dry Ingredients
- In a different bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. This not only combines them evenly but also aerates the mix for a lighter cake.
Blend Wet and Dry Mixtures
- Slowly add the sifted dry ingredients into the wet mixture. Stir until just combined; overmixing could make the bars dense.
Bake to Perfection
- Pour the final batter into an ungreased 10x15-inch jelly roll pan, spreading it evenly. Bake for about 25 to 30 minutes. You'll know it's done when the cake springs back upon gentle touch.
Create and Apply Your Frosting
- As your cake cools, whip up the frosting. Beat the softened butter and cream cheese until creamy. Stir in the vanilla extract. Gradually add the sifted confectioners' sugar and beat until silky smooth. Once the cake has cooled, spread the frosting uniformly and slice into 24 mouth-watering squares.
