Pumpkin Bars w/ Cream Cheese Frosting by Jamie

By srumbel

The cake is moist and flavorful, the cream cheese frosting buttery and divine. They are made in a large jelly roll pan, so they will feed a lot of people. Perfect for any of you needing to bring a fall treat to your next autumn event.
from jamiecooksitup.com

Ingredients

• CAKE:
• 2 C sugar
• 4 eggs
• 2 C pumpkin (a small, 15 ounce can works great)
• 1 C oil
• 2 C flour
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• FROSTING:
• 3/4 C butter, softened
• 3 ounce cream cheese, softened
• 1 Tb milk
• 1 tsp vanilla
• 3 1/2 C powdered sugar
• dash of salt

Preparation

Step 1

1. Preheat your oven to 350 degrees.
2. Into your stand mixer place 2 cups sugar and 4 eggs.
3. Add a small 15 ounce can of pumpkin and 1 cup canola or vegetable oil.
4. Mix for 2 minutes.
5. In a medium-sized mixing bowl combine 2 cups flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Toss them all together to combine and add them to the pumpkin/oil mixture.
6. Mix for 2 minutes, making sure to scrape the bottom of the bowl with a rubber spatula so everything gets well incorporated.
7. Spray a large jelly roll pan (mine is 12x16) with cooking spray and pour the batter into it.
8. Spread the batter out evenly with a knife.
9. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
10. To make the frosting place 3/4 cup softened butter and 3 ounces softened cream cheese into a small mixing bowl.
11. Add 1 tablespoon milk, 1 teaspoon vanilla, 3 and 1/2 cups powdered sugar and a dash of salt. Beat until nice and smooth. Add a bit more milk if the frosting is too stiff.
12. When the cake has cooled completely, spoon the frosting onto the top and spread it out evenly with a knife.
Serve and enjoy!