In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible. 

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
3 hrs 15 mins
Yield:
Makes 12 bars with 1 1/2 cups frosting
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Ingredients

Ingredient Checklist
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.

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  • Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside

  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.

  • Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.

  • Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.

  • Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.

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Reviews

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