For me, nothing beats Pumpkin Cake with cream cheese frosting at Autumn time, and this is my standby recipe for this iconic fall treat! Autumn simply wouldn’t feel complete if I didn’t whip up a pan! I also love this recipe because it’s quick, easy, inexpensive, and it makes enough to satisfy a BIG group!
Speaking of big groups, I first stuffed my face with this delicious treat at a luncheon I attended with my mother when I was young. In truth, this cake is the only thing I really remember about the luncheon; that’s how good it is! Now that I think about it, though, I’ll bet the luncheon was for something related to celebrating my adoption. In fact, the lady who brought the cake (and was kind enough to share her recipe with my mother) had been my adoption caseworker when I was a baby! I have added my own spin on the recipe over the years, but I remember her fondly every time I make (and eat) it! J
I made this last week so I could snap some pictures to share with you. I had fully intended to send some to work with my husband since it makes a large amount, and I am trying to eat a little healthier! With my birthday on Sunday, I am being reminded again of my ever-slowing metabolism (anyone else feeling my pain?), so getting them out of the house seemed like the best plan! In reality, though, my children loved it so much that I ended up letting them eat it for breakfast almost every morning this past week. I justify doing this by telling myself that at least they are getting some Vitamin A from the pumpkin (right?)! Okay, I ate a little too, and now there are only two pieces left! Remember: this is a judgement-free zone, and we only celebrate around here!
For this pumpkin cake recipe, you will need:
2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoon baking powder
1 teaspoons cinnamon
1 teaspoon pumpkin pie seasoning
½ teaspoon salt
1 teaspoon baking soda
In a large bowl, mix together your pumpkin, eggs, sugar, and oil.
Mix the remaining ingredients in a separate bowl until combined.
Add the dry mixture to the pumpkin mixture until combined. Grease a 13×9 pan for cake-sized pieces or a larger bar-baking sheet for thinner, pumpkin bar-style pieces.
Bake at 350 degrees (Fahrenheit) for 30 minutes for a 13×9 pan, and less time for a larger pan (until a toothpick in the center comes out clean). Allow to cool before you frost!
For this cream cheese frosting recipe, you will need:
4 oz cream cheese
3/4 stick butter (room temperature)
2 ½ cups powdered sugar
1 tablespoon milk
½ teaspoon vanilla
Whip together the cream cheese, butter, and vanilla. Slowly add the powdered sugar until combined and add milk if needed for consistency. Then frost (and maybe sprinkle) your bars, and enjoy!
If you made these bars, and enjoyed them like I have, I would love to hear from you! Sound off in the comments below or through my social media links!
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