# Components:
→ 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
11 - 1/2 cup chopped walnuts or pecans (optional)
→ Brown Sugar Frosting
12 - 8 tablespoons 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 - 2–4 tablespoons milk or cream
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
02 - In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
03 - In a separate bowl, whisk granulated sugar, vegetable oil, and eggs until smooth.
04 - Stir pumpkin puree into the wet mixture until fully blended.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Fold in chopped walnuts or pecans if desired.
07 - Pour the batter into the prepared pan and spread evenly.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let bars cool completely in the pan on a wire rack before applying frosting.
10 - Beat softened butter and cream cheese together until smooth and creamy.
11 - Gradually mix in powdered sugar and brown sugar until fully incorporated and fluffy.
12 - Stir in vanilla extract.
13 - Add milk or cream one tablespoon at a time until frosting is smooth and spreadable.
14 - Spread frosting evenly over cooled bars, then cut into squares and serve.
