Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • ½ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • 1 tsp (5g) baking soda
  • 1 cup (235ml) vegetable oil
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your 10x15 inch jelly roll pan with parchment paper for a clean release.
  2. In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, salt, and baking soda until no clumps remain.
  3. Add the vegetable oil, pumpkin puree, eggs, and vanilla extract directly into the dry ingredients.
  4. Using a spatula, fold the mixture together just until combined; avoid over-mixing to maintain a dense texture.
  5. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  6. Allow the bars to cool completely in the pan before frosting.
  7. Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla on low speed, then whip on high until fluffy.
  8. If needed, mix in heavy cream for desired consistency, then spread the frosting evenly over the cooled pumpkin bars.