- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1 cup granulated white sugar
- 4 eggs
- 1 15- oz can Libbey’s pure pumpkin
- 1 cup canola oil
- 1 teaspoon vanilla
- In small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In large bowl, beat together the sugars, eggs, pumpkin, oil, and vanilla for about 60 seconds.
- Add the dry ingredients and mix just until smooth.
- Pour into a greased 12” X 17” (half sheet pan), rimmed sheet pan.
- Bake at 350°F for 18 to 20 minutes, rotating after 10 minutes.
- Bars are done when they’re just turning brown around the edges and pulling away from the sides of the pan, and a toothpick inserted in the middle comes out clean.
- Be careful not to overbake or the bars will be dry.
- Cool completely before frosting
the frosting
- 6 tbsp butter, room temperature
- 3 cups sifted powdered sugar
- 8 ounce package regular cream cheese, room temperature
- 1 teaspoon vanilla
- 1/2 tsp pumpkin pie spice, (optional but adds a bit of flavor)
- Beat butter and cream cheese in a medium-sized bowl with a hand mixer or stand mixer.
- Add the vanilla and pumpkin spice and about 1/3 of the sifted confectioner's sugar.
- Beat this until smooth.
- Then add another third of the sugar until smooth.
- Finally, finish beating in the remaining sifted powdered sugar.
- Use a spatula to scrap down any powdered sugar from the side of the bowl and incorporate it with the mixer.
- Spread the cream cheese frosting on the completely cooled bars. It is best to refrigerate the sheet pan of bars for about an hour before cutting into squares.
- Leftovers should be covered and refrigerated