Description
Soft, moist pumpkin sheet-cake bars flavored with cinnamon, ginger, and cloves, finished with smooth cream cheese frosting.
Ingredients
15 oz plain pumpkin puree
4 large eggs
1 3/4 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat the oven to 350°F. Grease or parchment-line a 15x10x1-inch baking pan.
2. Whisk pumpkin puree, eggs, granulated sugar, and vegetable oil until smooth.
3. In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
4. Fold the dry mixture into the wet ingredients just until no flour streaks remain.
5. Spread the batter evenly in the prepared pan.
6. Bake for 25–30 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
7. Cool completely.
8. Beat the cream cheese and butter until smooth.
9. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt.
10. Spread the cream cheese frosting over the cooled cake and cut into 24 bars.
Notes
Use plain pumpkin puree rather than pumpkin pie filling.
Do not overmix the batter after adding the flour.
Make sure the pumpkin cake is completely cool before adding the cream cheese frosting.
Store covered in the refrigerator at 40°F or below and use within about 3–4 days for best quality.
Unfrosted bars can be tightly wrapped and frozen for up to about 2 months. Thaw overnight in the refrigerator before frosting.
Nutrition
- Serving Size: 1 bar
- Calories: 300 kcal
- Sugar: 28g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg