Ingredients
Scale
For the Bars:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/3 cup vegetable oil
- 2 large eggs
- •1 1/4 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
For the Cream Cheese Frosting:
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed)
Instructions
Make the Bars:
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it well.
- Mix dry ingredients in a medium bowl: flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk together and set aside.
- Combine wet ingredients in a large bowl: beat together oil, eggs, and sugar until well mixed. Add pumpkin puree and mix until smooth.
- Combine wet and dry by gradually adding the flour mixture to the pumpkin mixture, stirring just until combined. Don’t overmix.
- Bake by spreading batter evenly in prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely on a wire rack before frosting.
Make and Add the Frosting:
- Beat cream cheese and butter until light and fluffy (about 2-3 minutes).
- Add powdered sugar gradually, beating well after each addition.
- Add vanilla and milk as needed to reach desired consistency. The frosting should be spreadable but not too thin.
- Spread over cooled bars and cut into squares.
- Prep Time: 15 minutes