Chewy Pumpkin Spice Bars Recipe for Fall Baking

For the Bars

• 4 Eggs
• 1 ⅔ Cup White Sugar
• 1 Cup Vegetable Oil
• 1 Can 16 oz. pumpkin puree (NOT pie filling)
• 2 Cups All-purpose Flour
• 2 Teaspoons Baking Powder
• 2 Teaspoons Cinnamon
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• ½ Teaspoon Nutmeg

For the Cream Cheese Frosting

• 4 Ounces Cream Cheese (about ½ a standard brick)
• ½ Cup Butter softened
• 1 Teaspoon Vanilla Extract
• 2 Cups Powdered Sugar

• Preheat the oven to 350°F (175°C). In a large bowl, whisk together the sugar, eggs, vegetable oil, and pumpkin puree until well combined.
• In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually fold the dry mixture into the wet ingredients until just combined — do not overmix.
• Pour the batter into a 13×9-inch pan lightly sprayed with nonstick spray and spread evenly. Bake for 25–27 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
• While the bars cool slightly, beat together the cream cheese, softened butter, and vanilla until smooth. Gradually add the powdered sugar, mixing until the frosting reaches the desired consistency. If it’s too thick, add a teaspoon of milk or water at a time until spreadable.
• When the bars are fully cooled, frost them with a knife or offset spatula. Slice into bars and serve.