Paul's Pumpkin Bars

A homemade pumpkin sheet cake topped with cream cheese icing that will feed a crowd. Everybody loves them!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 279 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking powder
• 4 large eggs
• 1 (3 ounce) package cream cheese, softened
• 2 cups sifted confectioners' sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 1 ⅔ cups white sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

Step 4

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.