Pumpkin Bars

I made these pumpkin bars last weekend and they have been a HUGE hit with my family.  The flavors were super similar to my mini pumpkin cream pies with WAY less effort.  They were really quick to put together and they're suuuuuuper delish!

What you'll need for the pumpkin bars

2 cups all-purpose flour

1/2 tablespoon cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 large eggs

3/4 cup light brown sugar

1/2 cup granulated sugar

15-ounce can pumpkin puree

3/4 cup unsweetened apple sauce (or vegetable oil)

What You'll Need For the cream cheese frosting

4 tablespoons unsalted butter, room temperature

1 8-ounce package cream cheese, room temperature

2 1/2 - 4 cups cups powdered sugar

1/2 teaspoon vanilla extract

What You'll Do

Step 1 - Preheat the oven to 350 degrees Fahrenheit. Grease a 10 x 15-inch jelly roll pan.

Step 2 - In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt.  In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer. 

Step 3 - Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool.

Step 4 - Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing.

Step 5 - Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated.

Happy Thursday, friends!