Irresistible Pumpkin Bars with Cream Cheese Frosting: A Fall Delight

Ingredients

• 4 large eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin purée
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 0.75 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 0.25 teaspoon ground cinnamon, or to taste

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a large sheet pan, then line it with parchment paper and grease the paper again to prevent sticking.
2. In a large bowl, beat the eggs with an electric hand mixer until they become foamy. Add the white sugar, oil, and pumpkin puree, then beat on medium speed until everything is well combined, approximately 2 minutes.
3. In a separate bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. Gradually beat this flour mixture into the egg mixture on low speed until just combined, about 1 minute. Pour the batter evenly into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, usually about 25 minutes. Allow the cake to cool completely, which should take around 30 minutes.
5. In a bowl, beat the cream cheese, butter, and vanilla extract with an electric mixer until the mixture is creamy and smooth. Gradually mix in the confectioners' sugar until the frosting reaches a smooth consistency.
6. Evenly spread the frosting over the cooled cake. For an extra touch, sprinkle with cinnamon.
7. Cut the frosted cake into 24 delicious bars.

Nutrition

• Calories: 373 kcal
• Fat Content: 20 g
• Fiber Content: 1 g
• Sodium Content: 279 mg
• Protein Content: 2 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g