Ingredients:

  • 2 cups All-Purpose Flour, spooned and leveled
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg (preferably freshly grated)
  • 1 teaspoon Kosher Salt
  • 1 ½ cups Granulated Sugar
  • 4 Large Eggs, at room temperature
  • 1 cup Neutral Cooking Oil (Canola, vegetable, or grapeseed)
  • 1 (15 oz) can Pure Pumpkin Purée (Crucial: Not pumpkin pie filling)
  • ½ cup (1 stick) Unsalted Butter, softened, room temperature
  • 8 oz block Cream Cheese, full-fat, softened, room temperature
  • 1 teaspoon Vanilla Extract, high quality
  • 3 – 3 ½ cups Confectioners' (Powdered) Sugar, sifted
  • ¼ teaspoon Pinch of Salt (for frosting)

Instructions:

  1. Preparation and Preheat: Preheat the oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, leaving an overhang on the two long sides to act as a sling. Lightly grease the exposed paper.
  2. Combine Dry: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Ensure the leavening agents and spices are evenly distributed. Set aside.
  3. Mix Wet Ingredients: In the large bowl of your stand mixer, combine the granulated sugar, eggs, and cooking oil. Beat until the mixture is light yellow and well emulsified (about 2 minutes).
  4. Add Pumpkin: Scrape down the sides, then beat in the pure pumpkin purée until just combined.
  5. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the reserved dry ingredients to the wet mixture, mixing only until just combined. Stop mixing the second you see no streaks of dry flour (to prevent tough bars).
  6. Pour and Bake: Pour the batter into the prepared pan, spreading it into an even layer with a spatula. Bake for 28–35 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
  7. Cool Completely: Transfer the pan to a wire rack. Allow the bars to cool completely to room temperature (at least 60 minutes) before frosting.
  8. Whip Fats (Frosting): In a clean mixing bowl, beat the softened butter and cream cheese together on medium speed until the mixture is completely smooth, airy, and free of any lumps (2-3 minutes).
  9. Incorporate Sugar: Reduce speed to low and gradually add the sifted confectioners' sugar and the pinch of salt. Mix until the sugar is fully incorporated. Increase speed to medium-high and beat for one minute until the frosting is light and fluffy. Stir in the vanilla extract.
  10. Frost and Chill: Once the bars are completely cool, use an offset spatula to spread the frosting evenly across the top. For neat cutting, chill the frosted bars in the refrigerator for at least 30 minutes before cutting and serving.