Prep Time::20 mins
Cook Time::25 mins
Additional Time::30 mins
Total Time:: 1 hr 15 mins
Servings::24
Yield::24 bars
Ingredients
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Cake Layer:
4 large eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin purée
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
¼ teaspoon ground cinnamon, or to taste
Directions
Gather all ingredients.
Allrecipes/Karen Hibbard
Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan, then line it with parchment paper and grease the paper.
Allrecipes/Karen Hibbard
Make the cake: Beat eggs in a large bowl with an electric hand mixer until foamy. Add sugar, vegetable oil, and pumpkin purée; beat on medium speed until incorporated, about 2 minutes.
Allrecipes/Karen Hibbard
Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter into the prepared pan and spread out the edges.
Allrecipes/Karen Hibbard
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely, about 30 minutes.
Allrecipes/Karen Hibbard
While the cake layer is cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until creamy. Gradually mix in confectioners' sugar until smooth.
Allrecipes/Karen Hibbard
Spread frosting evenly over cooled cake layer, then sprinkle with cinnamon.
Allrecipes/Karen Hibbard
Cut into 24 bars.
DOTDASH MEREDITH FOOD STUDIOS
Editor's Note
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