✅️ Pumpkin Bars with Cream Cheese Frosting

 

4 eggs

1⅔ cups granulated sugar

1 cup quality liquid oil of choice

2 teaspoons pure vanilla extract

15 ounce can pure pumpkin

2 cups sifted all-purpose flour (measure flour first then sift)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Cream Cheese Frosting

16 ounces cream cheese (2 blocks), room temperature

1 stick (8 tablespoons) unsalted better, room temperature

2 1/2 cups powdered sugar

1 teaspoon pure vanilla extract

INSTRUCTIONS 

Preheat the oven to 350 degrees and spray a 9x13 inch baking pan with non-stick baking spray. You can also use parchment paper – this is helpful when taking the bars out of the pan to cut them. Simply spray the bottom of your pan, lay the parchment paper on top, some will be hanging over the edges. You use the edges to carefully remove the bars from the pan to easily slice them.

In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works, too) combine the eggs, sugar, oil, pumpkin and vanilla until light and fluffy.

In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet pumpkin mixture and mix at low-speed until thoroughly combined. Spread the batter into a greased 9×13 inch baking pan. Bake for 30-40 minutes. Let cool completely before frosting.

Refrigerate the bars in a sealed container for up to 5 days. Cream cheese frosting should not be left out overnight, however it’s ok for serving at room temperature after bringing to room temperature