These pumpkin bars are so incredibly moist and soft on the inside. And then, you have a rich and luscious cream cheese frosting that gets slathered on top like a dream.
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 1 cup butter, unsalted (2 sticks)
- 2 eggs
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 1 (15 oz) can pumpkin puree
- 2 tsp vanilla extract
- 8 oz cream cheese, room temperature
- 6 tbsp butter, unsalted, room temperature
- 2½ cups powdered sugar
- 1 tsp vanilla extract
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Preheat oven to 350 degrees F. Line a 9 x 13 baking dish or jelly roll pan with parchment paper.
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Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. Whisk until well combined. Set aside.
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Melt butter in the microwave in a microwave safe dish or stove top in a saucepan. Set aside and let cool 10 minutes.
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In another bowl, whisk together eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract. Add in cooled melted butter and whisk until well combined.
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Add the dry ingredients to the wet ingredients and stir until smooth and creamy.
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Pour into prepared baking dish and smooth the top into an even layer across the baking dish. Bake for 22-25 minutes or until toothpick inserted into the center comes out clean. Let cool on wire rack before adding frosting.
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To make the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread frosting over the top of the cooled bars. Cut into squares and serve.
Store in the refrigerator (in a single layer) in an airtight container up to 4 days. Bring to room temperature before serving.