Ingredients:

  • 1 can (15 oz / 425g) pumpkin purée
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment paper. In a large bowl, whisk together the pumpkin purée, sugar, oil, eggs, and vanilla until smooth.
  2. Sift in the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gently fold ingredients together with a spatula until just combined, then pour batter into the pan and smooth the top.
  3. Bake for 25–30 minutes until the center springs back when pressed. Let the bars cool completely on a wire rack before frosting.
  4. Beat softened cream cheese and butter on medium-high until fluffy. Gradually add powdered sugar one cup at a time, then stir in vanilla and salt. Spread evenly over the cooled bars.