The spices in these soft pumpkin bars are great, and the cream cheese frosting on top is rich. It's quick, simple, and great for fall!
INGREDIENTS
– 2 cups all-purpose flour spooned & leveled (250 grams)– 1 teaspoon baking powder– ½ teaspoon baking soda– 2 teaspoons pumpkin pie spice– 1 teaspoon ground cinnamon– ½ teaspoon salt– 1 cup Danish Creamery unsalted butter
INGREDIENTS
– 1 (15-ounce) can pumpkin puree (424 grams)– 1 cup packed light brown sugar (200 grams)– ½ cup granulated sugar (100 grams)– 2 large eggs at room temperature– 1 teaspoon pure vanilla extract
INSTRUCTIONS
Warm the oven up to 180°C/350°F. Cover a 10x15-inch jelly roll pan with nonstick cooking spray and line it with parchment paper. You don't have to do this, but it makes it easier to take the bars out of the pan.
1
Mix flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt in a large bowl. Set aside. Whisk the melted butter, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract in a separate bowl until combined.
2
Be careful not to overmix the batter when adding dry ingredients to wet. Evenly distribute batter in baking pan. For this step, I like an offset spatula.Bake 17–23 minutes until a toothpick inserted in the centre comes out clean. Cool completely when removed from the oven.
3
Mix cream cheese and butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth. Scrape the bowl as needed and mix the powdered sugar and vanilla extract on medium speed until smooth.
4
Scoop cream cheese frosting onto cooled pumpkin bars and smooth with an offset spatula or spoon. Slice and serve or refrigerate until ready.