A super soft pumpkin spiced sheet cake topped with a delicious creamy topping is perfect for a fall treat. These are the BEST pumpkin bars with cream cheese frosting!
Optional toppings: Cinnamon, Pumpkin pie spice, Candy pumpkins
Instructions
Bars
Preheat the oven to 350°F. Butter a 15×10" jelly roll pan and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, oil, pumpkin, and vanilla just until combined.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Mix the flour mixture into the pumpkin mixture until just combined. Spread the batter evenly into the pan.
Bake for 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Let cool completely.
Cream Cheese Frosting
In a large bowl, cream together the cream cheese, butter, and vanilla with an electric mixer. Gradually add powdered sugar. Beat until smooth and creamy. Add a pinch of salt and cinnamon, if desired.
Spread frosting on top of the pumpkin bars with a spatula. Sprinkle with extra cinnamon or pumpkin spice, if desired.
Slice into squares. Top with a candy pumpkin, if desired.
Notes
Oil: You can replace the oil with 1/2 cup butter and 1/2 cup applesauce. Pan: You can also use a 9×13-inch pan for a thicker cake. Bake for 30 to 35 minutes.Mix-ins: Feel free to mix in 1 cup mini chocolate chips (also delicious sprinkled over the top of the frosting at the end), or add chopped nuts such as walnuts or pecans into the batter. Frosting: I also love to use this caramel icing. Double the icing and use 1/2 cup heavy cream. With this icing you want to pour over while cake is warm and spread quickly. A cinnamon cream cheese frosting or maple cream cheese frosting would also taste delicious (those you'll spread on a cooled cake). Storage: Store in a covered container in the refrigerator up to 3 days.