Ingredients:

  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 15 oz pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions:

  1. Heat your oven to 350°F (175°C). Prepare your 15x10-inch jelly roll pan by ensuring it is clean and dry. Note: This recipe doesn't require greasing the pan, which helps the batter climb the sides for a level bake.
  2. Combine the wet ingredients. In a large bowl, beat the four large eggs, 2 cups granulated sugar, 1 cup vegetable oil, and 15 oz pumpkin puree using a mixer. Beat until the mixture is light orange and completely smooth.
  3. Whisk the dry components. In a medium bowl, thoroughly combine 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and all the spices (cinnamon, ginger, cloves, salt).
  4. Merge the mixtures. Gradually pour the dry ingredients into the pumpkin mixture. Mix on low speed just until no white flour streaks remain. Note: Over mixing here will make the bars tough rather than tender.
  5. Fill the pan. Spread the batter into the ungreased pan. Use a spatula to ensure it reaches all four corners and the surface is flat.
  6. Bake the base. Place in the center of the oven and bake for 25 minutes until the center is springy. A toothpick inserted should come out clean.
  7. Cool completely. Move the pan to a wire rack. Let the bars sit for at least 1 hour. Note: Frosting a warm bar will cause the cream cheese to melt and separate.
  8. Cream the frosting base. While the cake cools, beat 8 oz softened cream cheese and 0.5 cup butter together. Beat until the mixture is pale and very fluffy.
  9. Finish the frosting. Gradually add 2 cups sifted powdered sugar and 1 teaspoon vanilla. Beat on medium high until it looks like a thick, white cloud. Add 1 tablespoon of milk if you need to thin it slightly.
  10. Frost and serve. Spread the frosting over the cold bars in an even layer. Slice into 24 squares and serve immediately. Pumpkin Cookies with Cream Cheese Frosting Ready in 30 Min — Master pumpkin cookies with cream cheese frosting with our unique moisture re...Brulee Pumpkin Pie with Bourbon: Total 1h 15min — Master the decadent Brulee Pumpkin Pie with this reliable recipe. Get our ste...Pumpkin Streusel Muffins: Ready in 30 Min Baked — Master our foolproof Pumpkin Streusel Muffins recipe for bakery-style treats.... $img_2$