I found this pumpkin bar recipe several years ago when I was needing to take something to a fall cookout. I decided to switch out the vanilla for almond extract, but followed the rest of the recipe to the letter! They were fantastic. I haven't made them since that time and was so excited to make these yesterday. I forgot just how wonderful this recipe is! After trying this a second time, though, I decided that this was not a "pumpkin bar" recipe, but rather a cake. A pumpkin sheet cake!! Try this! You'll love it! It's perfect for those fall gatherings! This will feed a crowd!
Pumpkin Sheet Cake
Adapted from: www.food.com
2 cups all-purpose flour (I used organic unbleached, presifted all-purpose flour)
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 t. salt
4 eggs
1 (15 ounce) can pumpkin
1 2/3 cups granulated sugar
1 cup cooking oil
Frosting:
11 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. almond extract
2 cups powdered sugar
Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, beat together eggs, pumpkin, sugar and oil. Add flour and beat until well-combined. (I just used a whisk for this.) Spread batter into jelly roll pan. (I sprayed the pan with cooking spray). Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
FROSTING: In a medium mixing bowl, beat together the cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost cake and store covered in refrigerator.
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