Time 45m Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). 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. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. 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.
Time 40m Yield 48 small bars or 24 large bars Number Of Ingredients 14 Steps:
Preheat oven to 350°F. In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy. In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth. Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting. For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners’ sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached. If desired, garnish with ground cinnamon.
Time 45m Yield 24 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Make cake: Beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined. Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl; stir into pumpkin mixture until thoroughly combined. Spread batter evenly into an ungreased 10x15-inch jelly roll pan. Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool. While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread frosting evenly on top of cooled cake. Cut into 24 squares.
Time 45m Yield 24-48 Bars Number Of Ingredients 13 Steps:
Preheat the oven to 350°F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
