Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup chopped walnuts or pecans (optional)
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk together sugar, oil, and eggs until smooth.
- Stir in pumpkin puree until fully incorporated.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in walnuts or pecans, if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
- Let bars cool completely before frosting.
- For frosting: Beat butter and cream cheese until smooth.
- Gradually add powdered sugar and brown sugar, mixing until combined.
- Stir in vanilla extract.
- Add milk or cream, one tablespoon at a time, until frosting is spreadable.
- Spread frosting evenly over cooled bars. Cut and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For a nut-free version, omit walnuts or pecans.
- Ensure pumpkin puree is not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 25g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg