By: Chef Laura Bonicelli
Pumpkin Cake Bars are one of my favorite fall treats. They are moist and spicy; their aroma is so comforting while they bake.
about Pumpkin Cake Bars with Cream Cheese Frosting
My mother made a wonderful spice cake when I was growing up. This isn’t that recipe, but similar. Sometimes she used apple sauce, but more often used pumpkin puree. In those days, the pumpkin puree of choice came from a can. She preferred the Festal brand. That was before I realized you could buy an actual pumpkin and make your own.
I always pull this recipe out in the fall. It’s a good one to decorate with children for Halloween if you keep an assortment of food coloring on hand. There is plenty of frosting for decorating. You can plan on having at least a cup and a half of extra frosting for your pastry bags.
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
Step by Step Instructions
Pumpkin Cake Bars with Cream Cheese Frosting
Equipment
- 1 9x9-inch baking pan
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon Kosher salt
=====
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
=====frosting=====
- 8 ounces cream cheese right out of the fridge and cut into cubes
- 3 tablespoons unsalted butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350ºF. Grease a 9x9-inch pan with shortening or butter.
- Combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a small bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, sugar, oil, pumpkin, and vanilla.
- Pour the dry ingredients into the pumpkin mixture. Beat to combine. Spread the mixture evenly into the prepared pan
- Bake for 20 to 25 minutes until the cake is springy to the touch and a toothpick inserted comes out clean. (200ºF - 210ºF) Cool completely before frostin.
- Cream cheese and butter together at medium-high speed until totally combined. Add the powdered sugar a cup at a time scraping down the sides as necessary. Add in vanilla and lemon juice and mix until combined.
- Frost the cooled cake. Store in the refrigerator.
Nutrition
More Recipes
Gingery Cabbage and Zucchini Soup
Take me to the lesson... Gingery Cabbage and Zucchini Soup Gingery Cabbage and Zucchini Soup is a perfect soup for a chilly fall day. canola cooking spray1 cup diced yellow onion2 medium carrots (peeled and chopped)4 cloves garlic (minced)1 tablespoon finely grated...
Pasta Primavera
By: Chef Laura Bonicelli Few dishes capture the essence of the growing season quite like Pasta Primavera. Derived from the Italian word "Primavera," which translates to "Spring," this vibrant dish is a celebration of the season's bounty.about Pasta PrimaveraWhile its...
Asparagus Refrigerator Pickles
By: Chef Laura Bonicelli Here's the best part! These pickles are so easy! Seriously, you don't need to be a master chef or spend hours in the kitchen to make them. With just a few simple steps, you'll have a jar filled with crunchy, tangy goodness that will leave you...
Recent Comments