Mom’s Pumpkin Sheet Cake Bars with Cream Cheese Frosting
The perfect pumpkin sheet cake bars for fall are generously spiced and topped with cream cheese frosting.
By Yankee Magazine|Sep 13 2023|
Pumpkin Sheet Cake Bars with Cream Cheese Frosting
Photo Credit: Kristin Teig and Liz NeillyThese pumpkin sheet cake bars with cream cheese frosting are reliably moist, perfectly spiced, and supremely cozy. If you like pumpkin, you’ll also love Pumpkin Streusel Bars.
Yield:
8-10 servings
For the cake
Ingredients
4 large eggs
1-2/3 cups granulated sugar
1 cup vegetable oil (e.g., canola)
1 (15-ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon table salt
Instructions
Preheat your oven to 350°F and set a rack to the middle position. In a large bowl, using a stand or handheld mixer, beat the eggs, sugar, oil, and pumpkin puree together until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Add these dry ingredients to the egg mixture and mix just until combined. Pour the batter into an ungreased 10-by-15-inch rimmed baking pan. Bake until the center is set and springs back when pressed, 25 to 30 minutes. Remove from oven and let cool. Meanwhile, make the frosting. When the cake is cool, spread the frosting over the cake and serve.
For the frosting
Ingredients
1/2 package (4 ounces) cream cheese, softened
1 stick (8 tablespoons) salted butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Instructions
In a large, clean bowl, beat the cream cheese, butter, and vanilla extract until combined. Add the sugar and beat until fluffy, 2 to 3 minutes.
Thanks for this easy to follow recipe. The cake and frosting are fabulous!!
Just like you wrote, “reliably moist and perfectly spiced”.
Best instructions on how to freeze this cake?. Would like to make it in advance of a Thanksgiving road trip and then make the frosting at the destination.
What do you think?
Hi Mary! You could definitely make the cake in advance and freeze it, just make sure it has cooled completely, then wrap it tightly in a few layers of plastic wrap to make sure it’s airtight. Then place it in a large container if possible. You could freeze it for up to a few months this way. Then just pull it out and let it thaw for at least 8 hours in the fridge before frosting and serving. Hope this helps, and happy baking!