Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (15g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 can (15 oz / 425g) pumpkin puree
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an inch of overhang on the sides.
  2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt.
  3. Stir in the melted butter, pumpkin puree, eggs, and vanilla. Mix until just combined; do not overmix.
  4. Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 25–30 minutes until a toothpick comes out clean.
  5. Let the bars cool completely in the pan on a wire rack.
  6. Beat the softened cream cheese and softened butter together until smooth. Gradually blend in powdered sugar and vanilla extract.
  7. Stir in heavy cream if needed for consistency, then spread the frosting evenly over the cooled bars.
  8. Chill the bars in the refrigerator for 2 hours before slicing for clean edges.