Ingredients
Scale
For the Bars:
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a rectangular baking pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before frosting.
- Prepare the frosting: beat softened cream cheese and butter until creamy. Add powdered sugar gradually, then mix in vanilla extract until smooth.
- Spread the frosting evenly over the cooled bars.
- Slice into squares or rectangles and serve.
Notes
For extra flavor, add chopped walnuts, pecans, or chocolate chips to the batter.
If you want lighter frosting, reduce the powdered sugar slightly.
Ensure the bars are completely cooled before frosting, or the topping may melt.
- Prep Time: 15
- Cook Time: 30