Pumpkin Bars with Cinnamon Cream Cheese Frosting

Tender pumpkin bars baked in a sheet pan or 9x13 pan and topped with cinnamon cream cheese frosting. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @thesaltedsweets

Original recipe source

Cook time: 20 minutes

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1 teaspoon ginger
• 0.5 teaspoon nutmeg
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup oil
• 1.75 cups granulated sugar
• 4 count large eggs room temp
• 1 teaspoon vanilla
• 15 oz can pumpkin puree
• 0.5 cup butter room temp
• 8 oz cream cheese room temp
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 4 cups powdered sugar

Instructions

1. Preheat oven to 350 F. Spray or line a 13x18 sheet pan or a 9x13 cake pan and set aside. Oven is preheated and pan is prepared.
2. In a medium bowl whisk together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt. Set aside. Dry ingredients are evenly combined.
3. In a large bowl whisk together oil and sugar until mixed. Add eggs, vanilla and pumpkin and mix all together. Wet ingredients are mixed.
4. Add dry ingredients and whisk until all incorporated. Smooth batter into prepared pan. Batter is fully combined and spread in pan.
5. Bake for 20-23 minutes in a sheet pan, or 25-30 minutes in a 9x13, or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before frosting. Bars are baked through and cooled before frosting.
6. Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, cream together until smooth. Add vanilla and mix in. Add cinnamon and powdered sugar and beat until smooth and creamy. Frosting is smooth and creamy.
7. Once cake is completely cooled spread frosting evenly over the top. Frosting is spread evenly over cooled bars.