Ingredients
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin puree
For the Frosting:
1/2 cup unsalted butter
3 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger, and cloves.
In another large bowl, beat the eggs, sugar, oil, and pumpkin until smooth.
Gradually mix in the dry ingredients until fully combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For the frosting, melt butter in a saucepan over medium heat until golden and nutty. Remove from heat and let cool slightly.
Whisk in the powdered sugar, vanilla, and milk until smooth and spreadable. Adjust milk for desired consistency.
Spread frosting evenly over cooled bars. Cut into squares and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
