Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Feel free to add a pinch of cloves or ginger for an extra kick of spice, or swap out the vegetable oil for melted coconut oil for a subtle hint of tropical flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, beat the sugar and vegetable oil until well combined. Stir in the pumpkin puree, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish, spreading evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the baking dish.
- For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Spread the cream cheese frosting over the cooled pumpkin bars. Cut into squares and serve.
A tip from my kitchen: To make the frosting extra smooth, ensure that both the cream cheese and butter are at room temperature before you start mixing!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International