Name: Pumpkin Bars With Cream Cheese Frosting
Ingredients: 1 (15-ounce) can pumpkin puree; 1 ⅔ cups white sugar; 1 cup vegetable oil; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; ½ cup butter, softened; 3 ounces cream cheese, softened; 1 teaspoon vanilla extract; 2 cups sifted confectioners’ sugar

Ingredients

Scale

Cake:

1 (15-ounce) can pumpkin puree
1 ⅔ cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Frosting:

½ cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar

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Instructions

Gather cake ingredients and frosting ingredients.
Preheat the oven to 350 degrees F (175 degrees C).
To make the cake: Beat pumpkin puree, sugar, oil, and eggs with an electric mixer in a large bowl until well combined.
Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.
Stir into pumpkin mixture until thoroughly combined.
Spread batter evenly into an ungreased 10×15-inch jelly roll pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool.
While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth.
Spread frosting evenly on top of cooled cake. Cut into 24 squares.
Enjoy!