Pumpkin Bars with Cream Cheese Frosting

Time:15 min. prep + 30 min. baking + time to cool and frost
Yield: 24 servings
Recipe from the lovely Lara Rognen

CAKE:
2 C sugar
4 eggs
2 C pumpkin (a small, 15 ounce can works great)
1 C oil
2 C flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

FROSTING:
3/4 C butter, softened
3 ounce cream cheese, softened
1 Tb milk
1 tsp vanilla
3 1/2 C powdered sugar
dash of salt

1. Preheat your oven to 350 degrees. 
2. Into your stand mixer place 2 cups sugar and 4 eggs. 
3. Add a small 15 ounce can of pumpkin and 1 cup canola or vegetable oil. 
4. Mix for 2 minutes. 
5. In a medium-sized mixing bowl combine 2 cups flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Toss them all together to combine and add them to the pumpkin/oil mixture. 
6. Mix for 2 minutes, making sure to scrape the bottom of the bowl with a rubber spatula so everything gets well incorporated. 
7. Spray a large jelly roll pan (mine is 12x16) with cooking spray and pour the batter into it. 
8. Spread the batter out evenly with a knife. 
9. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.  
10. To make the frosting place 3/4 cup softened butter and 3 ounces softened cream cheese into a small mixing bowl. 
11. Add 1 tablespoon milk, 1 teaspoon vanilla, 3 and 1/2 cups powdered sugar and a dash of salt. Beat until nice and smooth. Add a bit more milk if the frosting is too stiff. 
12. When the cake has cooled completely, spoon the frosting onto the top and spread it out evenly with a knife. 
Serve and enjoy!
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