This wonderful recipe is from Kristen Doyle of Just Baking and Dine & Dish.  Her version is topped with a regular cream cheese frosting, but we recommend this Dairy-Free / Vegan "Cream Cheese" Frosting.  It is just as tasty!

Note: Be sure to use an alternative oil such as olive or coconut for soy-free, and skip the cream cheese frosting.

Pumpkin Cake Bars

12-24 servings

45 min 20 min prep

4 large eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
[Dairy-Free Cream Cheese Frosting]

Preheat oven to 350°F.
Grease and flour one glass 9 x 13 inch pan.
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
Spread into prepared pan.
Bake at 350° for 25 to 30 minutes.
Remove from oven and allow to cool.
Evenly spread frosting over bars after they have cooled, if desired.

Comments (2)

	1. 18-11-2007 20:49
	pumpkin cake bars

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	2. 30-01-2009 15:52
	These bars were sooo delicious! I subsituted half of the oil for unsweetened applesauce and I reduced the sugar to 1 cup. I made one batch in a 9 by 13, then made another batch as cupcakes and put the Cream Cheesy Frosting on top...yum! My kids devoured them!

Julie

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