# Ingredient List:
→ Pumpkin Bars
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1/2 teaspoon salt
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup vegetable oil
09 - 2 large eggs
10 - 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
11 - 1/2 cup chopped walnuts or pecans (optional)
→ Brown Sugar Frosting
12 - 8 tablespoons (1 stick) unsalted butter, softened
13 - 4 ounces cream cheese, softened
14 - 3 cups powdered sugar
15 - 1/2 cup packed light brown sugar
16 - 1 teaspoon vanilla extract
17 - 2 to 4 tablespoons milk or cream
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
02 - In a large bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly mixed.
03 - In a separate large bowl, whisk granulated sugar, vegetable oil, and eggs until smooth.
04 - Add pumpkin puree to the wet mixture and stir until fully incorporated.
05 - Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing.
06 - Fold in chopped walnuts or pecans if desired for added texture.
07 - Pour the batter evenly into the prepared baking pan and spread to smooth the surface.
08 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow bars to cool completely in the pan on a wire rack before applying frosting.
10 - In a large bowl, beat softened butter and cream cheese together until creamy and smooth.
11 - Gradually add powdered sugar and light brown sugar, beating until fully incorporated and fluffy.
12 - Mix in vanilla extract thoroughly.
13 - Add milk or cream one tablespoon at a time until frosting reaches a smooth and spreadable consistency.
14 - Spread the frosting evenly over the cooled bars. Cut into squares and serve.
