Pumpkin Sheet Cake Bars

Ingredients

• 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
• 1 cup canola oil
• ⅔ cup granulated sugar
• ⅔ cup packed dark brown sugar
• ¼ cup milk
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 (8-ounce) packaged softened cream cheese
• ½ cup softened butter
• 2 teaspoons vanilla extract
• 4 ⅔ cups powdered sugar

Steps

1. 1

   Preheat the oven to 350 degrees Fahrenheit. Spray a 15 x 10 x 1-inch pan with non-stick cooking spray and set aside.

2. 2

   Whisk together 1 (15-ounce) can pumpkin puree, 1 cup canola oil, ⅔ cup granulated sugar, ⅔ cup packed dark brown sugar, ¼ cup milk, and 4 large eggs in a large bowl until well combined.

3. 3

   In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, ¼ teaspoon ground cloves, and ¼ teaspoon salt.

4. 4

   Add the flour mixture to the pumpkin mixture and mix until smooth.

5. 5

   Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean, and the center of the cake springs back when lightly pressed. Let the cake cool completely.

6. 6

   Use a hand mixer or stand mixer fitted with the paddle attachment to beat the 1 (8-ounce) packaged softened cream cheese, ½ cup softened butter, and 2 teaspoons vanilla extract together until smooth.

7. 7

   Slowly beat in the 4 ⅔ cups powdered sugar, and mix until smooth. Spread the frosting over the cooled cake and serve.