OK, this recipe should not surprise you. We’ve already been through how much I love pumpkin. Pumpkin cookies, pumpkin pancakes, pumpkin muffins (made with butternut squash which tastes so close to pumpkin)…I just can’t get enough! This recipe has been a long time favorite of mine, and I’m so excited to share it with you! Pumpkin, lots of warm spices, and cream cheese? Sign me up! I could eat a whole pan full of these.
This cake literally melts in your mouth. In an effort to make these just a bit more healthy, I cut the sugar a bit in the cake and added more spices. I also cut down the sugar a lot in the frosting and omitted the butter. Trust me, with these little tweaks, your taste buds will never notice, but your waistline will 🙂
There is nothing like the smell of cinnamon, cloves, ginger and nutmeg filling the house on a cold, snowy day.
Soft, moist, creamy pumpkin goodness. What are you waiting for? You have got to try these!
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 Tbsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 1/2 cups brown sugar
- 4 eggs
- 2 cups canned pumpkin
- 1 cup oil
- 8 oz cream cheese, softened
- 1/2 – 3/4 cup powdered sugar, depending on how sweet you like it
- 1 tsp vanilla
- 1 tsp cinnamon
- Preheat oven to 350°F.
- Grease and flour a 9 x 13 inch pan, set aside.
- In a medium bowl, combine flour, baking powder and soda, salt, spices and brown sugar. Mix well.
- Make a well in the center and add the eggs, pumpkin, and oil. Mix well and then incorporate into the dry ingredients.
- Pour into prepared cake pan and bake for 45-60 minutes, or until toothpick inserted in the center comes out clean.
- Set on a wrack to cool completely before frosting.
- While cake cools, combine cream cheese, powdered sugar, vanilla and cinnamon. Mix well (I used a fork, but you could use beaters if you prefer).
- Spread evenly over the cooled pumpkin bars, slice and ENJOY!
Recipe adapted from cdkitchen.com