Description
A moist, spiced pumpkin cake baked in a sheet pan for maximum frosting coverage and easy serving. Topped with a rich and tangy cream cheese frosting.
Ingredients
Scale
- 1 can (15 oz) Libby's Pumpkin Puree
- 3/4 cup vegetable oil
- 1 cup brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350F and grease a 15×10 inch sheet pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large mixing bowl, beat the pumpkin puree, vegetable oil, brown sugar, and eggs until smooth.
- Gradually stir the dry ingredients into the wet ingredients using a spatula until just combined.
- Pour the batter into the prepared pan and spread it evenly to the edges.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely in the pan on a wire rack.
- Beat the softened cream cheese and butter together until fluffy, then mix in the powdered sugar and vanilla.
- Spread the frosting evenly over the cooled pumpkin bars.
- Chill in the refrigerator for 30 minutes, then slice into 24 squares.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American