Pumpkin Cake Bars with Cream Cheese Frosting
Pumpkin Cake Bars are moist and spicy. This recipe reminds me of a spice cake that my mother used to make for a very special after-school treat.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
25 min
Total Time
2 hr 45 min
Servings
16 servings
Ingredients
- 1 cupall-purpose flour
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1 teaspoonground cinnamon
- 1 1/2 teaspoonspumpkin pie spice
- 1/2 teaspoonKosher salt
- 2 large eggs
- 3/4 cupgranulated sugar
- 1/2 cupcanola oil
- 1 cuppumpkin puree
- 1 teaspoonvanilla extract
frosting
- 8 ouncescream cheese (right out of the fridge and cut into cubes)
- 3 tablespoonsunsalted butter (room temperature)
- 3 cupspowdered sugar
- 1 teaspoonvanilla extract
- 1 tablespoonfresh lemon juice
Nutrition Facts
Per Serving (serves 16 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF. Grease a 9x9-inch pan with shortening or butter.
- 2
Combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a small bowl and set aside.
- 3
In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, sugar, oil, pumpkin, and vanilla.
- 4
Pour the dry ingredients into the pumpkin mixture. Beat to combine. Spread the mixture evenly into the prepared pan
- 5
Bake for 20 to until the cake is springy to the touch and a toothpick inserted comes out clean. (200ºF - 210ºF) Cool completely before frostin.
- 6
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.
- 7
Frost the cooled cake. Store in the refrigerator.