Pumpkin Sheet Cake Bars with Cream Cheese FrostingPhoto Credit : Kristin Teig and Liz Neilly
These sheet cake bars with cream cheese frosting are reliably moist, perfectly spiced, and supremely cozy.
4 large eggs
1²⁄3 cups granulated sugar
1 cup vegetable oil (e.g., canola)
1 (15-ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon table salt
Preheat your oven to 350°F and set a rack to the middle position. In a large bowl, using a stand or handheld mixer, beat the eggs, sugar, oil, and pumpkin puree together until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Add these dry ingredients to the egg mixture and mix just until combined. Pour the batter into an ungreased 10-by-15-inch rimmed baking pan. Bake until the center is set and springs back when pressed, 25 to 30 minutes. Remove from oven and let cool. Meanwhile, make the frosting. When the cake is cool, spread the frosting over the cake and serve.
½ package (4 ounces) cream cheese, softened
1 stick (8 tablespoons) salted butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
In a large, clean bowl, beat the cream cheese, butter, and vanilla extract until combined. Add the sugar and beat until fluffy, 2 to 3 minutes.