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Pumpkin Bars

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Equipment

  • 11 x 15.5" sheet pan, jelly roll pan

Ingredients
  

Bars

  • 15 oz Plain Pumpkin in a can not pumpkin pie mix
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup oil I use avocado oil
  • 1 tsp vanilla
  • 2 cups flour
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Frosting

  • 8 oz cream cheese softened
  • 6 tbsp buter softened
  • 2 tbsp milk
  • 2 tsp vanilla
  • 2 cups powdered sugar

Instructions
 

Bars

  • Preheat oven to 350°F.  Spray 11 x 15.5” sheet pan with nonstick spray. 
  • Mix together wet ingredients by hand with a whisk (pumpkin, eggs, oil, sugar, vanilla) I hand mix everything because you don’t want to over mix. 
  • In a separate bowl, mix flour, ground ginger, ground cloves, cinnamon, baking soda, baking powder, salt.  Add the dry ingredients to the wet, mix and fold but don’t over mix.  
  • Pour into the pan and bake for 20 ish minutes or until a toothpick inserted comes out clean. 

Frosting

  • Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the milk and powdered sugar and mix at low speed until combined. Stir in the vanilla and mix again. You may need to adjust the amount of powdered sugar until it’s spreadable. 
  • Spread frosting evenly on top of bars. You may have some extra frosting but it makes a great fruit dip.