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Quarantine Kitchen: Pumpkin Bars

12/28/2020 12:20:59 PM


Ava Dori Greenberg

Ingredients for cake:

  • 4 large eggs, room temperature
  • 1 and 2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Ingredients for Ava’s frosting:

  • 8 ounces of cream cheese
  • 1 to 1  1/2 cups of powdered sugar
  • (It can vary to how sweet you like it)
  • 1/4 cup of salted butter
  • 1 teaspoon of vanilla extract
  • 1 to 2 tablespoons of milk
  • (I always use 2 tablespoons of 2% milk or whole milk)

Directions for cake:

  1. Preheat your oven to 350°.
  2. With an electric mixer, beat the eggs, sugar, oil and pumpkin in a bowl until well blended.
  3. In a separate bowl combine the flour, cinnamon, baking powder, baking soda and salt using a fork or spoon.
  4. Little by little add in the dry mixture to the wet ingredients using the electric mixer. 
    • Tip: Don’t add a lot of flour in at one time, otherwise it will explode in your face and make a huge mess!
  5. Pour into a greased jelly roll pan/sheet pan. (15x10x1-in) 
    • Tip: If you prefer not to use butter, then you can just line it with parchment paper and it will still work fine. If you don’t mind using butter, then it is a good idea to put butter first then parchment paper then butter again for triple precaution to make sure that it won’t stick!
  6. Bake for 25-30 minutes. (My oven took 25 minutes but it depends on how fast your oven bakes.)
  7. After your cake is out of the oven, make sure to cool completely at room temperature and then transfer to fridge.
    • Tip: Do not put the cake right into the fridge after it is taken out of the oven, otherwise it will become crumbly. 

Ava’s Cream Cheese Frosting:


  1. Using an electric mixer, beat the cream cheese, powdered sugar, butter and vanilla in a small bowl. (Make sure to scrape the sides every once in a while to make sure all of the ingredients are mixed in completely.)
  2. Add in the milk to reach your preferred spreading consistency.
  3. Spread the frosting over the sheet cake and put in the refrigerator. When they are cold, you can take them out and cut them into rectangles. Make sure to store them in the fridge when you’re not eating them! :)
  4. Enjoy!
January 28, 2021 15 Sh'vat 5781