When I am deciding whether a recipe is worth keeping, I ask if I would gladly serve it again; with One-Bowl Pumpkin Cake Bars, the answer is yes. I have always believed the dessert table should feel joyful, and this one understands the assignment. Keep this one close for the days when time is short but a good meal still matters.
Ingredients
- 1 cup all purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1tsp ground cinnamon
- 1/8 tsp ground cloves
- Pinch of salt
- 8 ounce pumpkin purée (1/2 can)
- 1/2 cup neutral oil
- 2 beaten eggs
- 1 tsp vanilla
- A hand full of chopped walnuts (optional)
- Cream cheese frosting
- 113g 1 stick unsalted butter (room temperature)
- 1/2 cup powder sugar
- 4 ounce cream cheese (room temperature)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350F. 180C. Line a 8×8 with parchment paper.
- Add all the ingredients except for the walnuts into a bowl and whisk until you have a smooth batter, fold in the walnuts if using any into the batter.
- Spread evenly in the pan and bake for 25-30 minutes until a toothpick pick comes out clean. Cool in the pan on a wire rack.
- In the meantime prepare the frosting, beat the butter and sugar until light in color and fluffy, add 4 ounces of cream cheese and cream with a pinch of salt and continue beating until creamy.
- Frost the cake and cut into bars. Keep in the fridge in a covered container.