This Pumpkin Cake is full of spice, incredibly moist and topped with a luscious cream cheese frosting.
This Pumpkin Cake recipe is baked in a 9×13 pan and is perfect for potlucks and get togethers.
Thank you for all of the baby name suggestions! I read every single suggestion and my husband and I had fun seeing what names we liked.
Several of the names were mentioned over and over, which either means in a couple of years school classrooms are going to be flooded with girls with those names or it’s the universe reaching out to me telling me that I should name my baby girl one of those names. We are still deciding but thank you for getting the process going.
These pumpkin bars cake are soft, moist, and delightful. The name is deceptive though because they definitely fall more into the “cake” category than a bar.
I’ve tried a lot of pumpkin bar recipes over the years and I loved the flavor of this one. I added some pumpkin spice to pump up the pumpkin flavor a bit.
My bars were super thick but you could definitely bake them in a larger pan for a thinner and more bar-like dessert. And look at that frosting…it’s definitely just good by the spoonful.
If you loved this Pumpkin Cake, you’ll love these pumpkin dessert recipes:
Pumpkin Bars Cake
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter , softened
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
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, pumpkin pie spice, 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.
For a thick cake-like bar: Spread the batter into a greased 13 by 9-inch baking dish. Bake for 35-40 minutes. Test the center with a toothpick to check for doneness. For a thinner bar: Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.
Let cool completely before frosting.
To make the frosting: 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. You may need to add a little milk to make it spreadable if your butter wasn't soft enough. Spread on cooled pumpkin bars and cut into squares or cut bars first and frost individually.