Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (240ml) canned pumpkin puree
  • 4 large eggs
  • 8 oz (227g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease the baking pan or line with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In another bowl, mix melted butter, pumpkin puree, and eggs until smooth.
  5. Gradually fold the wet ingredients into the dry ingredients until just combined—do not overmix.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Allow the bars to cool completely in the pan on a wire rack.
  8. In a mixing bowl, beat together cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth.
  9. Once cooled, spread the cream cheese frosting evenly over the pumpkin bars.
  10. Cut into squares and enjoy!