Pumpkin Sheet Cake Bars
Serves: 13x18" pan
A perfect pumpkin bar. Super moist and lots of pumpkin spice. The cream cheese frosting is the perfect compliment to the pumpkin cake.
  • 4 eggs
  • 1⅔ cups sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree'
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon all spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter (1 stick)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ cup whipping cream (optional)
  1. Preheat the oven to 350 degrees. Spray your half sheet (13x18") pan with cooking spray.
  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
  3. In a separate bowl sift together the flour, baking powder, cinnamon, salt and baking soda.
  4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  5. Spread the batter into your prepared pan.
  6. Bake for 30 minutes. Let cool completely before frosting then cut into bars.
  8. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
  9. Add the sugar and mix at low speed until combined. Add in the vanilla and cream & mix till light and fluffy.
  10. The cream is optional but I liked the fluffiness it added to the frosting. Spread on cooled pumpkin bars.
You can sub in 1 T. pumpkin pie spice instead of adding the spices separate. And feel free to add whatever spices you prefer. Original recipe only added cinnamon but I love the added spices!
Recipe by Baked in AZ at http://bakedinaz.com/pumpkin-sheet-cake-bars/