The Best Pumpkin Bars I'Ve Ever Had

sallysbakingaddiction.com

Andrea Groslinger

2 cups (250g) all-purpose flour ( spoon & leveled)

1 and ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and ½ teaspoons ground cinnamon

2 teaspoons pumpkin pie spice*

1 cup (240ml) vegetable oil*

3 large eggs

1 cup (200g) packed light or dark brown sugar

⅓ cup (65g) granulated sugar

2 Tablespoons (30ml) pure maple syrup

1 (15 ounce) can pumpkin puree*

1 and ½ teaspoons pure vanilla extract

subheading: Cream Cheese Frosting:

8 ounces (224g) full-fat block cream cheese, softened to room temperature

¼ cup (60g) unsalted butter, softened to room temperature

3 cups (360g) confectioners’ sugar

1 teaspoon pure vanilla extract

¼ teaspoon pumpkin pie spice

⅛ teaspoon salt

optional: sprinkles for decorating

Directions at sallysbakingaddiction.com

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