Pumpkin Bars with Cream Cheese Frosting {So Good!}
Easy to make pumpkin spice sheet cake with cream cheese frosting
Yield: 24
Calories: 355cal
Materials
- 4 large eggs
- 1&2/3 cups sugar
- 1 cup vegetable oil
- 1 16 oz. can of pumpkin
- 2 cups flour all-purpose
- 2 tsp. cinnamon
- ½ tsp. allspice
- ½ tsp. nutmeg
- ½ tsp. ginger
- 1 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
Topping:
- 5 oz. cream cheese - softened
- ½ cup butter softened unsalted
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Instructions
- In a large bowl, beat eggs, sugar, oil and pumpkin until light and fluffy
- Mix flour, spices, salt, baking powder and baking soda
- Add the flour mixture to the pumpkin mixture and mix well
- Pour into an ungreased 15x10 inch Jelly Roll Pan - baking sheet
- Spread until even
- Bake at 350 degrees for 25-30 minutes or until toothpick when inserted into the cake comes out clean
- In a small bowl - Mix topping ingredients
- Spread on cooled cake and cut into squares
Notes
- Store covered at room temperature up to 3 days or in the refrigerator for up to 1 week
Nutrition
Calories: 355cal | Carbohydrates: 52g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 241mg | Potassium: 37mg | Fiber: 1g | Sugar: 43g | Vitamin A: 251IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg