Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) baking powder
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large (150g) eggs, room temperature
  • 15 oz (425g) canned pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an overhang on the sides.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt in a separate bowl.
  3. In the main bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla until smooth.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula; stop the moment no flour streaks remain.
  5. Spread the batter evenly into the pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the bars to cool completely in the pan.
  7. Beat the softened cream cheese and butter until velvety. Slowly add powdered sugar and vanilla, then spread the frosting across the top of the cooled bars using an offset spatula.