Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp fine sea salt
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1.5 tsp pure vanilla extract
  • 1 tbsp milk or heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 15x10-inch jelly roll pan.
  2. In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until the mixture looks glossy and smooth.
  3. Place a fine-mesh sieve over the wet ingredients and sift in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and sea salt.
  4. Gently fold the dry ingredients into the wet using a spatula until just combined, ensuring no flour streaks remain.
  5. Spread the batter evenly into the prepared jelly roll pan.
  6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
  7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and milk, whipping until light and fluffy.
  8. Frost the cooled bars generously and cut into 24 squares.