Ingredients
Scale
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 oz can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 15×10-inch jelly roll pan or a standard baking sheet with non-stick spray or butter to ensure the bars release easily after baking.
- In a large mixing bowl, beat the eggs, granulated sugar, vegetable oil, and pumpkin puree together. Whisk until the mixture is completely smooth and well combined.
- In a separate medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Avoid overmixing to keep the texture light.
- Spread the batter evenly into the prepared pan using a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely on a wire rack before frosting.
- While the bars are cooling, cream together the softened cream cheese and butter in a medium bowl. Add the powdered sugar and vanilla extract, beating with a hand mixer until the frosting is fluffy and smooth.
- Once the bars are totally cool, spread the cream cheese frosting evenly over the top. Cut into 24 squares and serve immediately or chill for later.
- Cook Time: 40 minutes
- Diet: Vegetarian