1 (15 ounce) can pumpkin puree

1 2/3 cups white sugar

1 cup vegetable oil

4 large eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

1 (3 ounce) package cream cheese, softened

1 teaspoon vanilla extract

2 cups sifted confectioners’ sugar

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C).
In a mixing bowl, beat together pumpkin puree, sugar, oil, and eggs until smooth.
In a separate bowl, sift together flour, cinnamon, baking powder, baking soda, and salt.
Gradually mix dry ingredients into the pumpkin mixture until combined.
Spread batter evenly into an ungreased 10×15-inch jelly roll pan.
Bake for 25–30 minutes, or until cake springs back when lightly pressed.
Cool cake completely in the pan.
For frosting, beat butter and cream cheese until smooth. Mix in vanilla, then gradually add confectioners’ sugar until creamy.
Spread frosting evenly over cooled cake.
Cut into 24 squares and serve.

Add chopped walnuts or pecans for crunch.

Stir in chocolate chips for extra sweetness.

Substitute part of the flour with whole wheat flour for a wholesome version.

Sprinkle frosting with cinnamon sugar or nutmeg for added spice.

Bars can be stored covered in the refrigerator for up to 5 days or frozen for up to 2 months.