These bars are baked in a rimmed cookie sheet pan so these are perfect for a crowd! The bars are moist and full of warm spices, like cinnamon and nutmeg, all these pumpkin bars need is a cream cheese frosting on top.
Servings: 20 bars
For the bars
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon table salt
- 3 large eggs
- 1 ½ cups (297 g) granulated white sugar
- 1 cup (240 mL) vegetable oil
- 29- ounce can pumpkin puree
For the cream cheese frosting
- 16 ounces full fat cream cheese softened to room temperature
- 16 tablespoons (2 sticks) unsalted butter softened
- 6 cups (750 g) powdered sugar (confectioners,icing)
- 4 teaspoons vanilla extract
- pinch salt
For the bars
Preheat and prepare pan. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 rimmed baking sheet (jelly roll pan) or line with parchment paper.
Combine dry ingredients. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Combine wet ingredients. In a second mixing bowl, mix the eggs, sugar, oil, and pumpkin with until thoroughly combined.
Add dry ingredients. Stir the dry ingredients into the pumpkin mixture until thoroughly combined.
Bake the bars. Spread batter evenly into prepared pan. Bake for 25 to 30 minutes in preheated oven until toothpick inserted comes out clean. Cool pan on a wire cooling rack completely and cut into squares.
For the frosting
Cream the butter until smooth. Add in the cream cheese.
Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Mix in the vanilla extract. Add in a pinch of salt.
When bars have cooled, frost with the cream cheese frosting