Ingredients

For the Pumpkin Cake

• 1 (15-ounce) can pumpkin puree
• 1⅔ cups white sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

For the Cream Cheese Frosting

• ½ cup butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, use an electric mixer to beat together the pumpkin puree, sugar, vegetable oil, and eggs until the mixture is smooth and fully blended.
3. In another large bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
4. Gradually stir the dry ingredients into the pumpkin mixture until no dry streaks remain and the batter is evenly combined.
5. Pour the batter into an ungreased 10x15-inch jelly roll pan, spreading it into an even layer.
6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the pan from the oven and allow the cake to cool completely before frosting.
8. To prepare the frosting, beat the softened butter and cream cheese until creamy and smooth. Mix in the vanilla extract, then gradually add the sifted confectioners' sugar, beating until the frosting is light and smooth.
9. Spread the frosting evenly over the cooled pumpkin cake.
10. Slice into 24 squares and serve.

• Let the baked cake cool completely.
• Wrap it tightly in plastic wrap, followed by a layer of aluminum foil.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator, then frost and cut into squares before serving.

• For thicker pumpkin bars, bake the batter in a 9x13-inch baking pan instead. Increase the baking time to 30 to 35 minutes.
• For extra crunch, stir chopped walnuts or pecans into the batter before baking, or sprinkle them over the frosted bars before serving.