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1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper to ensure a non-stick bliss.
2. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves, and nutmeg in a large bowl. Cozy blend of spices – that’s the secret to the delightful flavor.
3. In another bowl, mix the eggs, pumpkin puree, and vegetable oil until well combined. It should remind you of a harvest sunset.
4. Pour the wet mixture into the dry ingredients, stirring just until they’re best friends and the batter is smooth.
5. Spread the batter evenly into the prepared pan, giving it a gentle tap on the counter to release any air bubbles – a little affection goes a long way.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the homey aroma fill your kitchen.
7. Cool the bars in the pan on a wire rack because patience, darling, leads to the best rewards.
For the frosting:
8. Beat the softened cream cheese, butter, and vanilla extract together in a bowl until you get a creamy, dreamy mixture.
9. Gradually add in the powdered sugar, beating until the frosting is fluffy and spreadable – imagine a soft cloud.
10. When the bars are cooled, frost them with your divine cream cheese frosting. Cut into squares, and serve up the love.
Variations & Tips
– For those with a nuttier palate, stir in a cup of chopped walnuts or pecans to the batter before baking.
– To cater to different dietary needs, feel free to swap the all-purpose flour for a gluten-free blend and use a plant-based oil to keep it dairy-free.
– If you’ve got chocolate lovers at your table, sprinkle mini chocolate chips atop the frosting for an extra layer of indulgence.
– For individual treats, you can pour the batter into lined muffin tins to make pumpkin cupcakes – just reduce the baking time to about 15-20 minutes.
– The bars freeze well, so don’t shy away from making a double batch. Simply wrap them in a cozy cling film and tuck them in the freezer before frosting, defrosting as needed for those impromptu family gatherings.
– To cater to different dietary needs, feel free to swap the all-purpose flour for a gluten-free blend and use a plant-based oil to keep it dairy-free.
– If you’ve got chocolate lovers at your table, sprinkle mini chocolate chips atop the frosting for an extra layer of indulgence.
– For individual treats, you can pour the batter into lined muffin tins to make pumpkin cupcakes – just reduce the baking time to about 15-20 minutes.
– The bars freeze well, so don’t shy away from making a double batch. Simply wrap them in a cozy cling film and tuck them in the freezer before frosting, defrosting as needed for those impromptu family gatherings.
