Pumpkin Spice Bars

It’s almost fall and that means it’s time to start baking warm, spicy autumn desserts. My absolute favorite spice cake recipe is for Pumpkin Spice Bars. To make the bars, you start out by baking a homemade spice cake in a sheet pan and savoring the smell of cinnamon, ginger, nutmeg and cloves filling up your kitchen. The creamy, sweet topping is a light and fluffy cream cheese icing, made with real cream cheese. Once baked, cooled and frosted, you have the option of serving as a full cake or refrigerating it until set, and cutting it into rectangular “bars.” Either way, you will die for this mouth-watering dessert. Enjoy for dessert, breakfast or an anytime-of-day snack. 

Pumpkin Spice Bars

Ingredients
Cake
4 eggs
2 cups white sugar
1 cup oil
1 15 oz. can pumpkin
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves

Cream Cheese Icing
1 stick butter, softened
2 8 oz. packages cream cheese, softened
1 box confectionary sugar
1 1/2 tsp. vanilla extract

Directions
Preheat oven to 350 degrees.
Combine all ingredients in large bowl and beat until well blended.
Turn into greased and floured 15″ x 10″ jelly roll pan.
Bake for 25 – 30 minutes or until cake tester comes out clean.
Let cake cool.
To make icing, beat all ingredients together until creamy and spread onto cooled cake.
Refrigerate and cut into bars when set.