We made these to have on hand around Thanksgiving and they were so simple to make. I thought they would make a great pairing with a hot cup of coffee or hot cocoa.
These are not too sweet but have a delicious flavor when you want something just a bit sweet.
These are very dense and have almost a custardy feel to them. They were delicious! They are so moist.
We even brought a couple of slices to Chicago with us for a friend. She immediately opened the container and finished two large slices. She kept saying how good it was.
- 1 cup vegetable oil
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 (15 oz) cans of pumpkin puree (NOT pumpkin pie mix)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 tablespoons cream or milk
- 1½ teaspoons vanilla
- 4 cups powdered sugar
- dash of salt
- Preheat oven to 350 degrees. Spray a 13 x 9 pan (for thicker bars) or a jelly roll pan (for thinner bars) with non-stick spray or butter and flour.
- In a large bowl whisk together oil, eggs and sugar.
- Add flour, baking soda, baking powder, salt, pumpkin, cinnamon, and nutmeg to the bowl. Beat until smooth and well blended.
- Pour into prepared pan. Bake 25-30 minutes (jelly roll pan) or 40-45 minutes (13 x 9 pan). When center is done remove from oven and allow to cool.
- Once cooled make frosting by beating together all ingredients. Spread evenly over bars. Cut into bars once frosting has set.