In the past I have made these in a 9x13 pan, but this time I used the 10x15 pan that the recipe calls for. Try these if you like pumpkin at all!
Pumpkin Bars (unfortunately I don't know the source for this recipe)
- 4 eggs
- 1 2/3 cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10×15 inch jellyroll pain. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar