Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
• In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, beating well after each addition.
• Stir in pumpkin puree and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
• Pour batter into the prepared baking pan and spread evenly.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow bars to cool completely in the pan on a wire rack before frosting.
• To make the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy.
• Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in vanilla extract until smooth and fluffy.
• Spread frosting evenly over cooled pumpkin bars.
• Cut into 24 squares and serve. Store covered in the refrigerator.