Ingredients:

  • 425g pure pumpkin puree
  • 110g eggs
  • 120ml avocado oil
  • 150g light brown sugar
  • 5ml vanilla extract
  • 220g all-purpose flour
  • 5g baking soda
  • 8g ground cinnamon
  • 1g ground nutmeg
  • 3g salt
  • 225g low-fat cream cheese
  • 55g unsalted butter
  • 240g powdered sugar
  • 5ml vanilla extract
  • 15ml milk

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 13x18 inch sheet pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together pumpkin puree, eggs, oil, brown sugar, and vanilla until the mixture is smooth.
  3. In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the bars to cool completely in the pan before frosting.
  7. Beat softened low-fat cream cheese, softened butter, powdered sugar, and vanilla extract until fluffy. Add milk if needed for consistency.
  8. Spread the frosting evenly over the cooled bars.
  9. Chill the bars in the refrigerator for 1 hour to allow the frosting to set before slicing.