Small Batch Pumpkin Bars
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A small pumpkin cake bakes in a 5-inch dish and is topped with cream cheese frosting, then cut into four bars.
Ingredients
Pumpkin cake
- 1 large egg
- 6 tablespoons sugar
- ¼ cup vegetable or other neutral oil
- 3 ounces canned pumpkin puree
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Cream cheese frosting
- 2 ounces softened cream cheese
- 2 tablespoons softened salted butter
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
Equipment
- mixing bowl
- whisk
- hand mixer
Directions
- Heat the oven to 350°F and butter a 5-inch square baking dish.
- Beat the egg, sugar, oil, and pumpkin puree until smooth. In a separate bowl, whisk the flour, baking powder, cinnamon, baking soda, and salt.
- Stir the dry mixture into the wet mixture just until combined. Do not overmix.
- Spread the batter in the dish. Bake for 25 to 28 minutes, until the cake springs back and a skewer comes out clean. Cool completely.
- For the frosting, beat the cream cheese, butter, powdered sugar, and vanilla until creamy.
- Spread the frosting over the cold cake and cut it into 4 bars.
Nutrition
Serving: 124g | Calories: 441kcal | Carbohydrates: 49g | Protein: 4.9g | Fat: 26g | Saturated Fat: 9.2g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 329mg | Potassium: 106mg | Fiber: 1.2g | Sugar: 35g | Vitamin A: 3736IU | Vitamin C: 0.9mg | Calcium: 70mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 bars; ¼ cup vegetable or other neutral oil (the first choice counted), canned pumpkin puree counted as canned pumpkin, no salt added. Brands and portions vary, so use it only as an approximation.