Easy Pumpkin Bars

Ingredients:

4 large eggs

2 cups granulated sugar

1 cup vegetable oil

15 oz can of pumpkin puree

2 tsp vanillla extract

2 cups white flour

2 tsp baking soda

1 tbsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground allspice

1/2 tsp salt

1 batch of/or apx 3 cups Cream Cheese

Frosting

Instructions

Pre heat your oven to 350 degrees F

In a large bowl, add your pumpkin, sugar, eggs, vanilla extract, and salt and give this a good stir using a whisk. You do not need to use an electric mixer for this at all.

Add baking soda, spices, and flour and gently mix until all is well combined and there are no lumps of flour.

Grease a large jelly roll pan ( apx 13 by 18 inch) Pour the batter into the pan, smooth it out and bake it on the center rack in the oven for 23-25 minutes or until a tooth pick comes out clean from the center.

Let cake cool for about 1 hour while mixing up your cream cheese frosting. Spread the cream cheese frosting over the entire cake. You can eat this immediately or let it sit a little longer.

You can store this in an airtight container for up to a week in the fridge. I have also cut it in to pieces and froze them.