Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan or a 9×13-inch baking dish with butter or non-stick cooking spray. If you want easy removal, line the pan with parchment paper, leaving an overhang on the sides.
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, pumpkin puree, and vanilla extract. Beat the mixture until it is smooth and well-combined. Ensure the eggs are fully incorporated before moving to the next step.
- In a separate medium bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the pumpkin mixture. Use a spatula to stir gently until no streaks of flour remain. Do not overmix, as this can make the bars tough.
- Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Place the pan in the center rack of the oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the bars cool completely on a wire rack.
- While the bars cool, beat the softened cream cheese and butter together in a bowl until light and fluffy. Add the vanilla and salt. Gradually mix in the powdered sugar one cup at a time until the frosting is smooth and spreadable. Spread the frosting generously over the cooled pumpkin bars. Cut into squares and serve.
- Cook Time: 40 minutes