These delightful bars are incredibly moist and bursting with pumpkin spice flavors that are reminiscent of cozy fall afternoons. Topped with a luscious cream cheese frosting, they are a wonderful addition to any fall gathering.
Ingredients
Scale:
1 cup (240 ml) canned pumpkin puree
1 cup (200 g) granulated sugar
1/2 cup (100 g) brown sugar, packed
1/2 cup (120 ml) vegetable oil
4 large eggs
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
8 oz (226 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
4 cups (480 g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until smooth.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Transfer the batter into the prepared baking dish and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the pumpkin bars cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly over the top. Cut into squares and serve.
