Another one of my friend Nikki‘s recipe. I remember her telling me last Fall how much her husband, Ben, loves these pumpkin bars. My pumpkin experience had been limited to pie and bread, so I decided to try this. It was definitely a hit! My husband also loves it—the cake part is really moist and fluffy, and the cream cheese frosting is heavenly! You must eat these warm—so nuke it for a second when eating leftovers. I did not have the pan listed in this recipe, so I used a 9×9 brownie pan and it worked just fine.
Pumpkin Bars with Cream Cheese Frosting
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, beaten
1- 15 oz. can pumpkin
1 cup cooking oil
1/2 recipe Cream Cheese Frosting (see below)
Cream Cheese Frosting
1 8 oz package cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
5 3/4 to 6 1/4 cups sifted powdered sugar
In a large bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Stir in the eggs, pumpkin, and oil until combined. Spread in an ungreased 15x10x1-inch baking pan (or 9×9 pan).
Bake in a 350 oven for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack.
For the frosting:
Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipes to frost a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
**Can also substitute one 15-oz jar of applesauce for the pumpkin if wanting to make Applesauce Bars. (Have not tried this yet)
Source: Pennies on a Platter