Ingredients
Scale
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan or a similar large rimmed baking sheet with non-stick cooking spray or a light coating of butter. This specific pan size ensures the bars have the perfect thickness.
- In a large mixing bowl, beat the four eggs, granulated sugar, vegetable oil, and pumpkin puree together. Use a whisk or an electric mixer on medium speed until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet pumpkin mixture. Stir until just combined; be careful not to overmix, as this can make the bars tough.
- Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula. 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 before frosting.
- While the bars cool, prepare the frosting. In a medium bowl, cream together the softened cream cheese and butter until the mixture is light and fluffy. Add the powdered sugar and vanilla extract. Beat on low speed until combined, then increase to medium-high until the frosting is smooth. If it is too thick, add a splash of milk.
- Once the pumpkin bars are entirely cool to the touch, spread the cream cheese frosting over the top in an even layer. Use a knife or offset spatula to create decorative swirls. Cut into 24 squares and serve immediately or refrigerate for later.
- Cook Time: 40 minutes