This recipe creates a super moist pumpkin cake bar that is topped with a homemade cream cheese frosting.
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Ingredients
Pumpkin Cake Bars
1 1/2cupbuttersoftened
1 1/4cupsugar
2large eggsroom temp
1cuppureed pumpkinroom temp
1cupwhole milkroom temp
2 1/2Cupsall-purpose flour
1Tablespoonbaking powder
1 1/2teaspoonground cloves
1 1/2teaspooncinnamon
1teaspoonground ginger
1teaspoonsalt
Cream Cheese Frosting
15oz.cream cheesesoftened
8Tablespoonsunsalted butter
4cupspowdered sugar
1teaspoonvanilla extract
milk or cream3 teaspoons or additional until frosting is smooth
Instructions
Preheat the oven to 350˚ F.
In a bowl, combine the flour, baking powder, ground cloves, cinnamon, ginger, and salt together. Set aside.
In a mixer, cream the butter and sugar until smooth. Add the eggs one at a time until well incorporated. Add the pumpkin and mix well. Slowly add the dry ingredients and the milk alternately to the creamed mixture and mix until smooth.
Spread batter onto a greased jellyroll pan (11x17) and bake for 20 minutes at 350˚ F. Let cool.
To make the cream cheese frosting, add all ingredients to a large bowl and whip until smooth. Add an additional 1 teaspoon of milk at a time until desired consistency.
After the cake is cooled top with cream cheese frosting and a candied pumpkin on top of each square.