• Cooking Time:
  • Servings:
  • Preparation Time:


  • 4 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Icing:
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners' sugar


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until
  • light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt.
  • Stir into the pumpkin mixture until thoroughly combined.
  • Spread the batter evenly into an ungreased 10x15 inch jellyroll pan.
  • Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
  • To make the frosting, cream together the cream cheese and butter.Stir in vanilla. Add confectioners' sugar a little at a time,
  • beating until mixture is smooth. Spread evenly on top of the cooled bars.
  • Cut into squares or bars.
  • If this is baked in the jellyroll pan, they're more like bars, but it can also be baked in a 13x9 cake pan, so it'd be more like a sheet cake.


Categories: Cake  Dessert 

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