Light and fluffy pumpkin cake topped with tangy and sweet cream cheese frosting. This recipe is an absolute must at any holiday party with my family. My mom has been making this recipe ever since I can remember and I was lucky enough to get the recipe card from her. Did I also mention that I just won a baking contest at my work with these?! So easy, so delicious, and a real crowd pleaser!
*Can be made into mini cupcakes*
1 Large Can Pumpkin Pie Mix
1 Stick Unsalted Butter, softened
2 Eggs
2 C Granulated Sugar
2 C Flour
3 t Baking Powder
2 t Baking Soda
½ t Salt
2 ½ t Ground Cinnamon
Pumpkin Bars
Mix eggs, pumpkin, sugar, and butter until well combined
In a separate bowl, sift dry ingredients together
Slowly incorporate dry ingredients to wet mixture
Mix until just combined
Pour and spread evenly on lightly greased cookie sheet
Bake at 350 for 25 minutes
Cream Cheese Frosting
8oz Cream Cheese, softened
1 Stick Unsalted Butter, softened
2 ½ C Powdered Sugar
1 t Vanilla
¼ t Salt
Mix cream cheese and butter until thoroughly combined (about 3 minutes)
Add vanilla, powdered sugar, and salt
Mix well until frosting becomes creamy and thick
Spread frosting evenly on the completely cooled pumpkin bars
Enjoy 🙂
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Cooking with Love ❤️ 