I recently spent some time visiting a friend out of town and she made these delicious pumpkin bars. I didn’t have my good camera with me, but I snapped a quick picture with my iPad and asked for the recipe so I could share it with you. Enjoy!

I wish you could smell the lovely aroma this cake is filling the room with!

Items used to make this recipe:

(affiliate links)

• 10x15 jelly roll pan https://amzn.to/36aD2C8

• pure pumpkin puree https://amzn.to/3JkDsEc

• pure vanilla extract https://amzn.to/3ovS9fE (this one is my favorite)

• vanilla bean paste https://amzn.to/3HhfWXZ (again, this is my fav)

• offset spatula https://amzn.to/2o7PoVn

• hand mixer https://amzn.to/3uLUwiy

Pumpkin Bars with Cream Cheese Frosting

makes 24 servings (10x15 jelly roll pan)

Printable Recipe

Ingredients

Bars:

• 4 large eggs, room temperature

• 1 2/3 cup sugar

• 1 cup vegetable oil

• 15 ounce can 100% pure pumpkin puree

• 2 cups all purpose flour

• 2 teaspoons ground cinnamon

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine salt

Frosting:

• 2 cups confectioners sugar, sifted

• 8 ounces cream cheese, room temperature

• 4 tablespoons unsalted butter, room temperature

• 2 teaspoons pure vanilla extract or vanilla bean paste

• 1/8 teaspoon fine salt

Directions

To make the bars:

1. Preheat oven to 350F, place rack in center position, and have an ungreased 10x15-inch jelly roll pan ready to go.

2. In a large mixing bowl, combine the eggs, sugar, oil, and pumpkin puree; set aside

3. In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; stir flour mixture into pumpkin mixture until no traces of dry flour remain.

4. Pour batter into pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

5. Remove from oven and allow to cool completely before frosting.

To make the frosting:

1. In a medium mixing bowl, use a hand mixer to combine the frosting ingredients until light and fluffy (you can add a splash of milk if needed).

2. Spread frosting evenly over cooled pumpkin bars.

Note

• store leftovers in the refrigerator for up to a week.

adapted from Taste of Home