Pumpkin Bars with Cream Cheese Frosting are the perfect moist cake bar that has delicious spiced pumpkin flavor, it is topped with the best Cream Cheese Frosting recipe I have ever had (my Grandma's recipe!).
Preheat the oven to 350°. Prep a 9x13 baking dish with baking spray or oil.
In a stand mixer with a paddle attachment (or using a hand held mixer), combine the 4 eggs, 1 ⅔ cups sugar, 1 cup vegetable oil and the can of pumpkin. Blend until it is creamy and combined.
In a separate bowl or on a sheet of parchment paper, sift together the 2 cups flour, 2 teaspoon cinnamon, 2 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon baking soda. Add to the pumpkin mixture and blend, just until it all comes together. Don't overmix.
Pour into the prepared 9x13 baking pan.
Bake for about 35-40 minutes at 350°.
Let the bars cool completely before frosting, or the frosting will melt right off!
Cream Cheese Frosting
In a stand mixer with a paddle attachment or with a hand mixer, combine all the cream cheese frosting ingredients and mix until it is completely blended and smooth.Note- it is very important that your butter and cream cheese are at room temp!!!
Make sure the cake is completely cooled before frosting!
Storing
Store your pumpkin bars at room temperature, covered, for up to 4-5 days.
Notes
Frosting Tip: Start with ⅓ of the frosting and using an offset spatula frost the bars, this will be a "crumb layer". Then finish with the remaining ⅔ frosting for the pretty layer.To get the pretty swoops and swooshes in your frosting use the back of a spoon to create beautiful texture!Softening Butter and Cream Cheese: The best way to soften both is leaving out at room temp for a couple hours. Cream Cheese will soften pretty quickly... maybe within an hour depending how warm your kitchen is. Butter will soften MUCH faster if you cut it into ½ inch cubes!