Ingredients
- 1⅔ C sugar
- 1 C canola oil
- 1 15oz. can Libby's pure pumpkin I only use Libby's brand.
- 4 lg eggs at room temperature
- 2 C flour
- 1½ tsp baking powder
- 2 tsp cinnamon, ground
- 1 tsp kosher salt
- ½ tsp baking soda
- 1 8oz. package cream cheese, softened
- ½ C butter, softened
- 2 C powdered sugar, sifted
- 1 tsp vanilla extract
- pinch kosher salt
- crushed pecans (optional)
Instructions
- Preheat oven to 350℉.Line a baking pan with parchment paper and lightly spray with non-stick cooking spray.
- In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Using a stand or hand mixer, blend the sugar and oil until well combined. Add the pumpkin purée and then the eggs, one at a time, mixing until the batter is light and fluffy.
- Gradually add the dry ingredients to the pumpkin mixture, mixing at low speed until just combined and the batter is smooth.
- Pour the batter into your prepared pan and bake for 30 minutes. Remove from the oven and let cool for 20 minutes, then cover with plastic wrap or Press-n-Seal to lock in moisture as the bars finish cooling. Allow them to cool completely before frosting.
Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, vanilla, and salt mixing until fully combined. Spread or pipe the frosting onto the cooled cake, then sprinkle with crushed pecans if desired. Cut into bars before serving and enjoy!For a fall-inspired twist, try substituting maple syrup for the vanilla extract.
