Ingredients
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
3 large eggs
1 c. vegetable oil
3/4 c. lightly packed brown sugar
1/2 c. granulated sugar
1 (15-oz.) can pumpkin puree
1 (8-oz.) block cream cheese, softened
1/2 c. (1 stick) butter, softened
2 c. powdered sugar
1 tsp. cinnamon
1 tsp. pure vanilla extract
Pinch kosher salt
Preparation
Step 1Preheat oven to 350° and spray a 9”-x-13” baking pan with cooking spray. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Step 2In a separate large bowl, whisk together eggs, oil, sugars, and pumpkin. Add dry ingredients to wet ingredients and stir until just combined. Pour batter into prepared baking sheet and bake until a toothpick inserted into the middle comes out clean, about 30 to 35 minutes. Let cool completely. Step 3 Meanwhile make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together cream cheese and butter until fluffy. Add powdered sugar and beat until combined then add cinnamon, vanilla, and salt. Step 4 Frost bars with an offset spatula then cut into squares to serve.
Have you made this yet? Let us know how it went in the comments below. Editor’s Note: This page was updated on August 23, 2021 to include a video.
