Pumpkin Cake Bars

hangryeconomist.com

These pumpkin cake bars are one of my favorite desserts. They're fool-proof, fast, and feed a crowd, making them the perfect Halloween, Thanksgiving, or Christmas dessert. The cake is made in a sheet pan, so there's minimal cleanup and no fussy icing and decorating.

All-Purpose Flour Pumpkin Sugar Egg Cinnamon vanilla Extract Cream Cheese

Key Ingredients

Step 1

Step 1

Preheat oven to 350 degrees.

Step 2

Step 2

Mix flour, baking soda, cinnamon, and salt in a medium bowl and set it aside.

Step 3

Step 3

In a different large bowl, beat eggs and sugar together with a hand or stand mixer, then add oil and beat well.

Step 4

Step 4

Add the pumpkin, then gradually add the flour mixture and mix until combined.

Step 5

Step 5

Add the batter to a greased half sheet pan. Bake for allotted time or until a toothpick comes out clean.

Step 6

Step 6

make the cream cheese frosting, combine butter and cream cheese with a hand or stand mixer. Then add vanilla and powdered sugar and mix until combined.

Step 7

Step 7

Once the cake is done, let it cool completely, then top with frosting and spread evenly.

Step 8

Step 8

To cut into rectangular bars, cut the cake crosswise into fourths, then cut the fourths into thirds. Then cut lengthwise into fourths (48 total bars).

Step 9

Step 9

Decorate with sprinkles or whatever else you like and enjoy! Store in the refrigerator.

A: Yes, because the frosting contains cream cheese, I recommend refrigerating this cake. I actually prefer the way it tastes cold anyway.

Q: Should this pumpkin cake be refrigerated?

A: You can decorate it with sprinkles, chopped nuts (pecans would be great), or little piped pumpkins.

Q: How do I decorate pumpkin cake?