Paul’s Pumpkin Bars

Ingredients

Original recipe (1X) yields 24 servings

Cake:

• 1 (15-ounce) can pumpkin puree
• 1 ⅔ cups white sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Frosting:

• ½ cup butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners’ sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat pumpkin, sugar, oil, and eggs together in a large bowl with an electric mixer until well combined.Allrecipes/Victoria Jempty
3. Sift flour, cinnamon, baking powder, baking soda, and salt together in a separate large bowl.Allrecipes/Victoria Jempty
4. Stir flour mixture into pumpkin mixture until well combined.Allrecipes/Victoria Jempty
5. Spread batter evenly in an ungreased 10×15-inch jelly roll pan.Allrecipes/Victoria Jempty
6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cake from the oven; let cool.Allrecipes/Victoria Jempty
7. Beat butter and cream cheese together in a medium bowl until smooth; stir in vanilla extract. Gradually add confectioners’ sugar, beating until frosting is smooth.Allrecipes/Victoria Jempty
8. Spread frosting evenly on cake. Cut into 24 squares.