Pumpkin Bars with Cinnamon Cream Cheese Frosting

These pumpkin bars are a fall favorite. Moist and tender – these bars are generously spiced and topped with cream cheese frosting with a hint of cinnamon. The recipe makes a large batch, so it’s perfect for entertaining.

Ingredients

Pumpkin Bars

2 cup all-purpose flour (250 grams)

1 ½ teaspoons cinnamon

½ teaspoon ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup vegetable oil (240 ml) or canola oil

1 cups brown sugar (210 grams)

½ cup granulated sugar (100 grams)

1 teaspoons orange zest sometimes I use up to 2 teaspoons

3 large eggs whisked

2 teaspoons vanilla extract

15 ounce pumpkin puree (about 450 ml)

Cinnamon Cream Cheese Frosting

½ cup unsalted butter (112 grams) softened slightly

8 ounces full-fat cream cheese (226 grams) be sure to use brick style and not something from a tub

3 - 3 ½ cups powdered sugar (330 - 385 grams)

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt