We recently spent some time in Bria’s kitchen whipping up these delicious but oh-so-easy pumpkin bars that were a huge hit with everyone at our studio! So easy in fact, that the batter can be whipped together in one bowl. If you’re looking for the perfect autumn treat, your search ends here. Perfect for a Sunday spent at home watching football or a Friendsgiving celebration, these moist, indulgent bars covered in cream cheese frosting are a complete crowd-pleaser.

INGREDIENTS

For the Cake:
1 (15-ounce) can of pumpkin puree
1 ⅔ cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon of nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
A pinch of salt

For the Cream Cheese Frosting:
½ cup softened butter
1 (8-ounce) package of cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar

DIRECTIONS

1. Preheat oven to 350°F and spray a 10×15 jelly roll pan.
2. First, combine the wet ingredients: pumpkin, sugar, oil, and eggs with an electric mixer in large mixing bowl until combined.
3. Once mixed, add in the flour, cinnamon, baking powder, baking soda, and salt and stir into the pumpkin mixture until thoroughly combined.
4. Spread batter evenly into the jelly roll pan. We like to give the pan a little tap on the countertop to let out any pockets of air!
5. Bake until the cake bounces back when gently pressed or a toothpick comes out clean. About 25 to 30 minutes. Remove from the oven and let cool completely.
6. While the cake is cooling, make the frosting: Beat butter and cream cheese until smooth; stir in vanilla. Add confectioners’ sugar a little at a time, beating until the mixture is smooth and creamy.
7. Once the cake is cooled (this is important to avoid ripping the top of the cake while frosting!), spread the frosting evenly on top.

Cut into 24 squares and devour!

Recipe adapted from Paul’s Bars.