Ingredients:

  • 15 oz pumpkin puree
  • 3/4 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a half-sheet pan (13x18 inch) with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, and 2 tsp vanilla extract until the mixture is smooth and uniform in color.
  3. Sift the all-purpose flour, baking soda, cinnamon, nutmeg, and salt directly into the wet ingredients.
  4. Fold gently with a spatula or mix on low speed just until the flour streaks disappear; do not over-mix.
  5. Pour the batter into the prepared pan, spread evenly to the corners, and bake for 22–25 minutes until the center springs back lightly.
  6. While the cake cools, beat the softened cream cheese and unsalted butter until smooth. Mix in the powdered sugar, 1 tsp vanilla extract, and heavy cream until velvety.
  7. Spread the frosting evenly over the cooled pumpkin bars and chill in the refrigerator for 1 hour for frosting stability before slicing into 36 bars.