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Per serving
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- 1
Prep your pan
Preheat your oven to 350°F. Give a sheet pan (about 11x17 inches, or use two 9x13 pans) a generous spray of nonstick spray, then dust it with a little flour, tapping out the excess. This little step is what keeps your cake from sticking, so don't skip it!
- 2
Beat the wet ingredients
In a large bowl or stand mixer, beat the eggs first. Then add the white sugar, vegetable oil, 1/2 cup of the butter (melted), and the canned pumpkin. Beat for about 2 minutes until everything looks fluffy and well combined, scraping down the sides and bottom of the bowl as you go.
- 3
Add the dry ingredients
Add the flour on top but don't stir it in yet. Make a little well in the center of the flour and add the baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Give those a quick stir together with a spoon right in the well — this helps them distribute evenly instead of clumping in one spot. Then mix everything together with the beater until just combined, scraping the sides and bottom one more time.
- 4
Bake
Pour the batter into your prepared pan and smooth the top into an even layer. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean with no wet batter clinging to it. Let the cake cool completely before frosting — if you frost it warm, the frosting will slide right off, and nobody wants that.
- 5
Make the cream cheese frosting
While the cake cools, beat the cream cheese and remaining 1/2 cup butter together until smooth and creamy. Add the powdered sugar gradually, beating on low until incorporated, then mix in the vanilla extract. Beat on medium-high until light and fluffy. If you like a tangier frosting, you can use a little less powdered sugar.
- 6
Frost and serve
Once the cake is completely cool, spread the frosting evenly over the top, going all the way to the edges. Slice into bars and serve. Store leftovers in an airtight container — at room temperature for a day or two, or in the fridge if you want them to last about a week.
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Pumpkin Spice Bars with Cream Cheese Frosting
Created by: SugarAndButter
Ingredients
- 4 egg
- 1 2/3 cup white sugar
- 1/2 cup vegetable oil
- 1 cup butter
- 15 oz canned pumpkin
- 2 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 8 oz cream cheese
- 4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep your panPreheat your oven to 350°F. Give a sheet pan (about 11x17 inches, or use two 9x13 pans) a generous spray of nonstick spray, then dust it with a little flour, tapping out the excess. This little step is what keeps your cake from sticking, so don't skip it!
- Beat the wet ingredientsIn a large bowl or stand mixer, beat the eggs first. Then add the white sugar, vegetable oil, 1/2 cup of the butter (melted), and the canned pumpkin. Beat for about 2 minutes until everything looks fluffy and well combined, scraping down the sides and bottom of the bowl as you go.
- Add the dry ingredientsAdd the flour on top but don't stir it in yet. Make a little well in the center of the flour and add the baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Give those a quick stir together with a spoon right in the well — this helps them distribute evenly instead of clumping in one spot. Then mix everything together with the beater until just combined, scraping the sides and bottom one more time.
- BakePour the batter into your prepared pan and smooth the top into an even layer. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean with no wet batter clinging to it. Let the cake cool completely before frosting — if you frost it warm, the frosting will slide right off, and nobody wants that.
- Make the cream cheese frostingWhile the cake cools, beat the cream cheese and remaining 1/2 cup butter together until smooth and creamy. Add the powdered sugar gradually, beating on low until incorporated, then mix in the vanilla extract. Beat on medium-high until light and fluffy. If you like a tangier frosting, you can use a little less powdered sugar.
- Frost and serveOnce the cake is completely cool, spread the frosting evenly over the top, going all the way to the edges. Slice into bars and serve. Store leftovers in an airtight container — at room temperature for a day or two, or in the fridge if you want them to last about a week.