pumpkin cake bars with cream cheese frosting

Mmmm.  The original recipe called for an addition of raisins. Sorry, not having it… And, easily left out, with no harm to the recipe. End result is an amazing, moist cake bar, full of fall flavor and spice and topped with an all American cream cheese frosting. I’m guessing the health-conscious could substitute applesauce for the oil. My family devoured these. Enjoy!

Pumpkin Cake Bars w/ Cream Cheese Frosting
adapted from Bon Appétit
Yield: Makes 24

CAKE
2 cups all purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 15-ounce can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil

FROSTING
6 ounces cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature

Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet (jelly roll pan).

Combine and stir first 8 ingredients in large bowl to blend.

Add pumpkin, eggs and oil and beat until blended. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.

Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cooled cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into squares and serve.

Could top with chopped walnuts or sprinkle a light dusting of cinnamon, if desired.

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