Ingredients
2 cups granulated sugar
1 cup vegetable or canola oil
15 ounces pumpkin puree (not pie filling)
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Instructions
Preheat your oven to 350°F and grease a 9×13-inch baking pan.
In a large mixing bowl, beat together the eggs, sugar, oil, and pumpkin puree until uniform.
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the bars to cool completely on a wire rack before frosting.
For the frosting, beat the softened cream cheese and butter until smooth.
Slowly add the powdered sugar, vanilla, and salt, beating until creamy and smooth.
Spread the frosting evenly over the cooled bars and slice into squares.
Notes
Ensure the bars are completely cool before frosting to prevent the cream cheese from melting. Store leftovers in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 20
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American