We had these at a church activity once when I was a teenager, and I loved them so much that I kept bothering my leader for the recipe until I got it. Haha. Even if you’re not a pumpkin fan, these spiced cake bars are so delicious, especially with their cream cheese frosting. They make a lot of bars, and they’re always very popular.
If you’re making it gluten free, it turns out wonderfully. I would’ve had no idea it was gluten free. Just use gluten free flour plus 2-3 tablespoons extra.
Pumpkin Bars
Spiced cake with delicious cream cheese frosting.
Ingredients
Cake
- 4 Eggs
- 1 c. Oil
- 2 c. Sugar
- 1 lb. can of Pumpkin
- 2 c. Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Salt
- 2 tsp. Cinnamon
- ½ tsp. Ginger
- ½ tsp. Ground Cloves
- ½ tsp. Nutmeg
Cream Cheese Frosting
- 3 oz. Cream Cheese, softened
- 1 Tbsp. Milk
- 1 tsp. Vanilla
- 1 3/4 c. Powdered Sugar
- 6 Tbsp. Butter, softened
Directions
For cake, beat eggs and mix together well with oil and sugar. Add pumpkin to mixture and mix. Add flour and spices. Slowly mix together well. Pour into greased 11×17 jelly roll pan (big cookie sheet). Bake at 375° for 20 minutes. Cool.
For cream cheese frosting, mix all ingredients until smooth, then spread over cooled pumpkin squares.
Mitchell Meals 