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pumpkin cake on a white plate with a green napkin and glass of milk

Super Soft Pumpkin Bars with Cream Cheese Frosting


  • Author: Heather
  • Total Time: 45 minutes
  • Yield: 24 bars 1x

Description

These Super Soft Pumpkin Bars with Cream Cheese Frosting are what your dreams are made of! Simple to make, pillowy soft, and a frosting that will have you licking your lips and coming back for more!


Ingredients

Scale

Pumpkin Cake

  • 4 Eggs
  • 2 Cups Sugar
  • 1 (15 Ounce) Can of Pumpkin (puree not pumpkin pie filling)
  • 1 Cup Oil
  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2  Teaspoon Ginger
  • 1/2 Teaspoon Cloves
  • 1/2 Teaspoon Nutmeg

Cream Cheese Frosting

  • 8 Ounces Cream Cheese - softened
  • 3 Tablespoon Butter - softened
  • 1 Tablespoon Milk or Cream
  • 1/2 Teaspoon Vanilla
  • 2 Cups Powdered Sugar

Instructions

Pumpkin Cake

  1. Preheat oven to 350 degrees.
  2. In a large bowl, add eggs and sugar. Beat with a hand mixer until eggs and sugar are mixed together and starting to lighten in color.
  3. Add in pumpkin and oil. Mix until everything is mixed together well.
  4. Add in flour, salt, baking soda, baking powder, and spices. Mix just until everything is incorporated and no flour is left.
  5. Spray the edges of a half-sheet pan (13x18) and line it with parchment paper. Pour batter onto greased and lined baking sheet and spread the batter out evenly.
  6. Place in the oven and bake for 25 minutes.
  7. Once finished, remove from the oven and let cool completely before adding cream cheese frosting.

Cream Cheese Frosting

  1. Let the cream cheese and butter come to room temperature in a large bowl.
  2. Mix until fluffy and no clumps remain.
  3. Add in 1 cup of sifted powdered sugar and mix until everything is smooth and incorporated.
  4. Add in milk and vanilla. Mix again.
  5. Add in the final cup of powdered sugar and mix until smooth and mixed well.
  6. Spread out evenly onto the cool pumpkin cake.
  7. Enjoy!

 

Notes

  • Store leftover pumpkin cake in the fridge - wrapped up airtight. Will last for 3-4 days.

How to Make Ahead and Freeze

  • The pumpkin bars can be made up to 3 days in advance. Wrap tightly with plastic wrap and store in the fridge until needed. Frost before serving if making more than 24 hours in advance.
  • The cream cheese frosting can also be made 1-2 days in advance and kept in an airtight container in the fridge until needed. Make sure to sit out on the counter for 30 minutes prior to the frosting to let come to room temp - it will be easier to spread out evenly on the cake.
  • If you are wanting to make the cake more than 3 days in advance - make it according to the recipe and let cool completely. Wrap tightly in the sheet pan with plastic wrap 3 times - making sure it is sealed tight - this is super important so it will prevent freezer burn! Store in the freezer for up to 3 months. The day before you want to eat it, remove from the freezer and place it in the fridge. This will help it thaw slowly and not create moisture on your cake. Frost before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 282
  • Sugar: 25.9 g
  • Sodium: 145.3 mg
  • Fat: 14.8 g
  • Carbohydrates: 35.8 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 44.4 mg

Keywords: Pumpkin Cake

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