Ingredients for Pumpkin Cake Bars
- 1 cup granulated sugar
- All Purpose Flour
- Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Corn Oil
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) unsalted butter (softened)
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cake Bars? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Cake Bars
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1 inch jellyroll pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Add 1 cup granulated sugar, 1/2 cup vegetable oil, 1 (15-ounce) can pumpkin puree, and 2 large eggs to the dry ingredients.
- Beat with an electric mixer on medium speed for 1 minute, or until well combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool completely in the pan before frosting.
- While the bars cool, prepare the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 3 cups powdered sugar, beating until smooth and creamy. Stir in 2 tablespoons orange juice.
- Once the bars are completely cool, frost evenly with the cream cheese frosting.
- Cut into bars and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
6g
Carbs
5g
