Irresistible Pumpkin Bars: Paul's Famous Recipe

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1.67 cups white sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) for baking.
2. In a large bowl, use an electric mixer to beat together pumpkin, sugar, oil, and eggs until thoroughly combined.
3. In a separate large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt.
4. Gradually stir the flour mixture into the pumpkin mixture until everything is well combined.
5. Spread the batter evenly into an ungreased 10x15-inch jelly roll pan.
6. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
7. In a medium bowl, beat butter and cream cheese together until smooth. Stir in the vanilla extract. Gradually add confectioners' sugar, beating until the frosting achieves a smooth consistency.
8. Evenly spread the frosting over the cooled cake. Cut into 24 delicious squares and serve.

Nutrition

• Calories: 279 kcal
• Fat Content: 15 g
• Fiber Content: 1 g
• Sugar Content: 25 g
• Sodium Content: 283 mg
• Protein Content: 3 g
• Cholesterol Content: 45 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g