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Easy Pumpkin Bars with Cream Cheese Frosting

This is the easiest and tastiest treat to make during the fall! I love this easy pumpkin sheet cake recipe!
Course cake, Dessert
Cuisine American
Keyword pumpkin dessert, pumpkin sheet cake
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 1 hour

Ingredients

  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 15 oz can of pumpkin puree
  • 2 tsp vanillla extract
  • 2 cups white flour
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp salt

1 batch of/or apx 3 cups Cream Cheese Frosting

    Instructions

    • Pre heat your oven to 350 degrees F
    • In a large bowl, add your pumpkin, sugar, eggs, vanilla extract, and salt and give this a good stir using a whisk. You do not need to use an electric mixer for this at all.
    • Add your baking soda, spices, and flour and gently mix until all is well combined and there are no lumps of flour.
    • Grease a large jelly roll pan ( apx 13 by 18 inch)
    • Pour the batter into the pan, smooth it out and bake it on the center rack in the oven for 23-25 minutes or until a tooth pick comes out clean from the center.
    • Let the cake cool for about 1 hour at least. While it cools, you can mix up your cream cheese frosting.
    • Once the cake has cooled, spread the cream cheese frosting over the entire cake. You can eat this immediately or let it sit a little longer.
    • You can store this in an airtight container for up to a week in the fridge. I have also cut it in to pieces and froze them.