1¾ cups all-purpose flour

1½ teaspoons ground cinnamon

¾ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

15-ounce can 100% pure pumpkin puree (Libby’s brand)

1 cup granulated sugar

½ cup light brown sugar (packed)

½ cup canola oil

2 large eggs (room temperature)

2 teaspoons vanilla extract

8 ounces block cream cheese (softened to room temperature)

6 tablespoons unsalted butter (softened to room temperature)

2 cups powdered sugar (sifted)

1 tablespoon heavy cream

1 teaspoon vanilla extract

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Preheat your oven to 350°F (175°C). Grease a 9×13-inch metal baking pan with non-stick spray and set aside.
In a small bowl, whisk together the flour, cinnamon, baking soda, salt, ginger, and nutmeg. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, and light brown sugar. Mix until fully incorporated.
Add the canola oil, eggs, and vanilla extract to the pumpkin mixture. Whisk until smooth and the eggs are fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Scrape the sides of the bowl to ensure an even mixture.
Pour the batter into the prepared baking pan and spread it out evenly with an offset spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.
Allow the bars to cool to room temperature before frosting.
To make the frosting, beat the cream cheese and butter on medium speed for 1 minute until smooth and creamy.
Add the sifted powdered sugar and mix until fully incorporated. Add heavy cream and vanilla extract, and beat for 1-2 minutes until fluffy.
Spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into squares and serve.

Substitute 2 teaspoons of pumpkin pie spice blend for the cinnamon, ginger, and nutmeg.
Top the frosting with chopped nuts or ground cinnamon for added texture and flavor.
For gluten-free bars, use a gluten-free flour blend instead of all-purpose flour.
To store, keep in the refrigerator for up to 3 days or freeze unfrosted bars for up to 2 months.
Frosting can be made up to 24 hours in advance.
For easier slicing, refrigerate the bars for about 30 minutes before cutting.