The kitchen smells like Thanksgiving while these moist and spicy bars are in the oven. Easy to mix, they rely on one of my favorite time-saving ingredients: canned pumpkin. Though they’re delicious plain, the cream cheese icing makes them even better.
- Cooking spray for the pans
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 cups allpurpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- 4 eggs, lightly beaten
- One 16-ounce can pumpkin
- 1 cup canola oil
- Cream Cheese Icing
Preheat the oven to 350°F. Spray a 9 by 13-inch baking pan and an 8-inch square baking pan with cooking spray.
In the bowl of an electric mixer, stir together the granulated sugar, brown sugar, flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Add the eggs, pumpkin, and oil and beat with the mixer set on medium speed until no traces of flour remain.
Spread evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center of the bars comes out clean.
Remove from the oven and cool for 2 to 3 hours.
Spread with Cream Cheese Icing and cut into bars.
Store in a single layer, tightly wrapped, for 2 days at room temperature or 4 days in the refrigerator. To freeze, wrap tightly and place in freezer for up to 1 month.
Serving size is 1 bar. Nutritional information does not include Cream Cheese Icing. For nutritional information on Cream Cheese Icing, please follow the link above.