Fluffy, cake-like pumpkin bars covered in an extra creamy vanilla bean cream cheese frosting. Adapted from the pumpkin bars I used to make at Amazing Grace Bakery here in Duluth.
Preheat oven to 350°F. Spray a 1/4-sheet pan with nonstick baking spray (or grease and flour it).
In a small mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat eggs and oil for 2 minutes at medium-high speed.
Add sugar and pumpkin puree, and mix well. Then add dry ingredients and mix until combined.
Spread batter into the prepared pan, making sure to spread it evenly and into all of the corners. Gently tap the pan on the counter a few times to release any air bubbles.
Bake for 12-15 minutes, or until a toothpick inserted into the center of the pan comes out clean or with just a few crumbs. Allow the bars to cool completely before frosting with the cream cheese frosting.
Vanilla Bean Cream Cheese Frosting
Using a stand mixer fitted with the paddle attachment (or in a medium mixing bowl using a hand mixer), mix butter and cream cheese on medium speed until well-mixed and fluffy, about 2-3 minutes.
Add vanilla bean paste and mix well. Then add powdered sugar a little at a time, mixing until combined in between.
Once everything is well combined, beat at medium-high speed until frosting is fluffy. Spread all of the frosting on top of the cooled pumpkin bars, then cut and serve!
Stored any leftover bars in an airtight container in the refrigerator (but bring up to room temperature before serving for the best flavor and texture).
Notes
*if you're using canned, make sure it's pumpkin puree, NOT pumpkin pie filling**or sub vanilla extract