- 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 a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a 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) rimmed sheet pan.
- Bake at 350°F for 18 to 20 minutes, rotating halfway through.
- 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 until smooth
- Then add another third of the sugar until smooth.
- Finally, beat in the remaining sifted powdered sugar.
- Use a spatula to scrape down any powdered sugar from the sides of the bowl and incorporate it into the mixture.
- 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
.