Ingredients:

  • 4 large eggs, room temperature
  • 1 2/3 cups (335g) granulated sugar
  • 1 cup (240ml) vegetable or canola oil
  • 1 can (15 oz / 425g) 100% pure pumpkin purée
  • 2 cups (250g) all-purpose flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (250g) powdered sugar, sifted
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease a 9x13 inch baking pan.
  2. In a large bowl, whisk the 4 eggs, 335g sugar, 240ml oil, and 425g pumpkin until completely smooth and orange.
  3. In a separate bowl, whisk together the 250g flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually fold the dry ingredients into the pumpkin mixture using a spatula.
  5. Pour into the prepared pan and bake for 30 minutes until the center springs back when lightly touched.
  6. Place the pan on a wire rack and let it cool entirely to room temperature.
  7. Beat the 225g cream cheese and 115g butter until pale and fluffy.
  8. Slowly add the 250g powdered sugar and 1 tsp vanilla, beating until silken.
  9. Spread the frosting over the cooled bars and cut into 24 even squares.