Pumpkin Bars With Cream Cheese Frosting

pumpkin-bars-frosting
Photo by Photo: Philip Friedman; Styling: Colleen Riley   
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  • Serves 18
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Make the cake: heat oven to 350º F. Butter a 9-by-13-inch baking pan.

Whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda, and salt in a large bowl.

In a separate bowl whisk together eggs and granulated sugar until the sugar dissolves. Whisk in pumpkin puree, vanilla, and butter.  Add the dry ingredients and stir to combine. Transfer to the prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan.

Ingredients

  1. Check For the cake:
  2. Check 1 cup (2 sticks) unsalted butter, melted, plus more for the pan
  3. Check 2 1/2 cups all-purpose flour, spooned and leveled
  4. Check 1 teaspoon ground cinnamon
  5. Check 1/2 teaspoon ground ginger
  6. Check 1/2 teaspoon ground allspice
  7. Check 1/2 teaspoon baking powder
  8. Check 1/2 teaspoon baking soda
  9. Check 1/2 teaspoon fine salt
  10. Check 4 large eggs
  11. Check 2 cups granulated sugar
  12. Check 1 15-ounce can pure pumpkin puree
  13. Check 1/2 teaspoon pure vanilla extract
  14. Check For the frosting:
  15. Check 8 ounces cream cheese, at room teperature
  16. Check 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  17. Check 1 1/2 cups confectioners' sugar
  18. Check 1/2 teaspoons pure vanilla
  19. Check pinch fine salt

Directions

  1. Make the cake: heat oven to 350º F. Butter a 9-by-13-inch baking pan.
  2. Whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl whisk together eggs and granulated sugar until the sugar dissolves. Whisk in pumpkin puree, vanilla, and butter.  Add the dry ingredients and stir to combine. Transfer to the prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan.
  4. Make the frosting: beat the cream cheese, butter, confectioners sugar, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Frost the cooled cake.
  5. Cut into 18, 3 by 2-inch pieces