Ingredients:

  • 1 cup (245g) canned pumpkin puree
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 1/2 tsp (1g) ground ginger
  • 8 oz (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk together the pumpkin puree, eggs, and sugar until smooth, then stir in the melted butter.
  4. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
  5. Spread the batter evenly into the prepared pan and bake for 22–25 minutes, or until the center springs back when touched.
  6. Allow the bars to cool completely in the pan.
  7. Beat the softened cream cheese and butter together until pale and fluffy.
  8. Gradually beat in the powdered sugar one cup at a time on low speed.
  9. Stir in the vanilla extract and salt.
  10. Spread the frosting in a thick layer over the cooled pumpkin bars.