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Pumpkin Bars with Cream Cheese Frosting

These are even better the next day if wrapped carefully, which makes this the perfect make ahead dessert for hosting, or any kind of gathering. 
Freezes beautifully, even frosted! The way I do this is I make the cake, cool, frost, then flash freeze for a couple of hours uncovered. Once frosting is frozen, I take it out and wrap securely, then put back in the freezer. Just remember to take the wrapping off before you thaw, otherwise wrapping will stick to the frosting. 
You can halve this recipe and use a quarter sheet pan for fewer people. Reduce the bake time a bit if you do.
5 from 7 votes
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Ingredients
  

Cake

  • 4 eggs
  • 1 - 15 oz canned pumpkin, or 2 scant cups homegrown pureed
  • 1 1/3 cups sugar
  • 1 cup neutral flavored oil (I use melted lard)
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground clove

Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsp vanilla
  • 4 cups powdered sugar

Instructions
 

  • Preheat oven to 350º. Whisk eggs, pumpkin, sugar, oil (melted lard), and vanilla until thoroughly combined.
  • Add flour, baking powder, baking soda, salt, and spices. Mix until smooth.
  • Spread cake batter into an ungreased half sheet pan (jelly roll pan).
  • Bake for 18-25 minutes, or until toothpick inserted comes out clean. Be sure to check starting at the 18 minute mark.
  • Cool completely on baking rack.
  • To make the frosting: Beat the cream cheese, butter, and vanilla until fluffy. Add powdered sugar, a cup at a time, beating well after each cup. Beat until all sugar is combined and frosting is light, fluffy, and smooth. Spread evenly over the cake. Enjoy!