Pumpkin Bars with Cream Cheese Frosting
Full of warm pumpkin pie spices and topped with a sweet cream cheese frosting. This is our family's favorite way to celebrate Fall! | 🍂 www.lakesidetable.com
Ingredients
Pumpkin Cake
- 3 cups flour 360 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 1/2 cup granulated sugar
- 1 cup dark brown sugar
- 3/4 cup vegetable oil
- 1/2 cup sour cream
- 1 can pumpkin puree
- 1/2 teaspoon kosher salt
- 4 eggs
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 2 boxes cream cheese 16 ounces
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoons kosher salt
Instructions
Pumpkin Cake
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Preheat oven to 350F.
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In a large bowl, sift together 3 cups (360g) flour with baking soda, baking powder, 1 tablespoon cinnamon, ground ginger, kosher salt, ground cloves, and nutmeg. Set this aside.
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In another bowl, mix together sugar, dark brown sugar, and vegetable oil until thoroughly combined.
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Stir in 1/2 cup sour cream, 2 teaspoons vanilla, and 1 can pumpkin puree into the sugar mixture. Mix well.
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Beat in 4 eggs, one egg at a time, into the pumpkin mixture.
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Slowly add the flour mixture into the pumpkin mix. Stir well until just combined.
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Pour cake batter into 9x13 baking dish and bake until done, about 35-40 minutes.
Cream Cheese Frosting
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While cake is baking, beat cream cheese with vanilla extract, and kosher salt until creamy and smooth.
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Slowly add 1 cup of powdered sugar and beat until there are no lumps. Set aside until cake has cooled.
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Cool cake completely after it is done baking. Then spread cream cheese frosting over entire cake and refrigerate.