December 1, 2022

cakethaikitchenmiami

Simple Impartial Cooking

Pumpkin Cake Recipe – The Girl Who Ate Everything

Pumpkin Bars are full of spice, incredibly moist and topped with a luscious cream cheese frosting. This is baked in a 9×13 pan and is perfect for potlucks and get togethers.

pumpkin bars

PUMPKIN CAKE

These pumpkin bars cake are soft, moist, and delightful. The name is deceptive though because they definitely fall more into the “cake” category than a bar.

I’ve tried a lot of pumpkin bar recipes over the years and I loved the flavor of this one. I added some pumpkin spice to pump up the pumpkin flavor a bit.

And look at that frosting…it’s definitely just good by the spoonful.

CAKE OR BAR?

Pumpkin Cake

Well I guess that’s up to you. If you bake it in a 9×13 pan it is thicker like the cake above.If you cook it in a jelly roll pan (12×17 inches) it’s a little thinner but still oh so fluffy. I prefer this method a little bit over the cake because I feel like it cooks more even. 

The frosting is perfection if I do say so myself.

T

The hardest part is waiting for them to cool to frost.

pumpkin bars

Cut them into bars.

pumpkin bar with bite

OTHER PUMPKIN RECIPES:

pumpkin bars

Print

Yield: 16 servings

These Pumpkin Cake is full of spice, incredibly moist and topped with a luscious cream cheese frosting.

Bars:

  • 4
    eggs
  • 1 2/3
    cups
    granulated sugar
  • 1
    cup
    vegetable oil
  • 1
    (15 ounce)
    can pumpkin
  • 2
    cups
    all-purpose flour
  • 2
    teaspoons
    baking powder
  • 2
    teaspoons
    ground cinnamon
  • 2
    teaspoons
    pumpkin pie spice
  • 1
    teaspoon
    salt
  • 1
    teaspoon
    baking soda

Frosting:

  • 1
    (8 ounce)
    package cream cheese, softened
  • 1/2
    cup
    unsalted butter
    , softened
  • 3 3/4
    cups
    powdered sugar
  • 1
    teaspoon
    vanilla extract
  • (optional)
    milk or cream to thin frosting

  1. Preheat the oven to 350 degrees and grease or line your pan with parchment paper. For a thick cake-like bar use a 9×13-inch baking dish. For a thinner bar use a jelly roll pan (12×17 or 15×10).

  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

  3. For a 9×13 baking dish: Pour batter into baking dish and bake for 35-40 minutes. Test the center with a toothpick to check for doneness. For a jelly roll pan (my preferred method): Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.

  4. Let cool completely before frosting.

  5. To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Add a little milk or cream to make it to your desired consistency. Beat until fluffy. Spread on cooled pumpkin bars and cut into squares or cut bars first and frost individually.

Source: adapted slightly from Becoming Betty ; original recipe by Paula Deen

pumpkin bars