The ultimate Fall dessert! Pumpkin spice cake topped with homemade cream cheese frosting!
Course: Dessert
Cuisine: American
Servings: 24bars
Ingredients
BARS:
1(15 oz.) can100% pure pumpkin
2c.granulated sugar
1c.vegetable oil
4lg.eggslightly beaten
2c.all-purpose flour
2tsp.baking soda
1/2tsp. salt
2tsp.ground cinnamon
1/2tsp.ground nutmeg
1/4tsp.ground cloves
CREAM CHEESE FROSTING:
4oz.cream cheesesoftened
5T.melted butter
1 1/2tsp.vanilla extract
1 3/4c.confectioner's sugar
2-4tsp.milk
chopped walnuts or pecansif desired
Candy corn pumpkinsfor decorating, if desired
Instructions
BARS: Preheat oven to 350 degrees. Grease and flour a 15x10x1-inch jelly roll pan.
In a large bowl, beat pumpkin, sugar, and oil. Add eggs one at a time, mixing well after each addition.
In a separate bowl, combine flour, soda, salt, and spices. Add dry ingredients to the pumpkin mixture, beat well. Pour batter into the prepared pan.
Bake for 25-30 minutes or until cake tests done with a toothpick. Cool on a wire rack in the pan.
FROSTING: In a large bowl, beat cream cheese, butter, and vanilla, until smooth. Gradually add confectioners' sugar until combined. Add milk until frosting reaches desired thickness.
Frost cooled cake, sprinkle with chopped nuts OR decorate with candy corn pumpkins, if desired. Cut into bars and serve.