These spiced pumpkin squares are a delightful treat, perfect for any occasion. With a moist and flavorful base topped with a creamy frosting, they are sure to be a hit.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the batter inside for even baking.
In a large mixing bowl, combine the eggs and granulated sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy.
Use room temperature eggs for better mixing and volume.
Add the pureed pumpkin to the egg mixture and mix until well incorporated.
Ensure the pumpkin puree is smooth and free of lumps for a consistent batter.
In another bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
Sifting the dry ingredients can help prevent clumps and ensure even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Avoid overmixing to keep the batter light and airy.
Pour the batter into a greased 13x9-inch baking pan and spread evenly.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the baked bars to cool completely in the pan.
Cooling completely ensures the frosting won't melt when applied.
In a mixing bowl, beat the cream cheese and butter together until smooth.
Ensure both the cream cheese and butter are softened for a creamy texture.
Gradually add the confectioners' sugar and vanilla extract to the cream cheese mixture, beating until the frosting is smooth and fluffy.
Taste the frosting and adjust sweetness if necessary.
Spread the frosting evenly over the cooled pumpkin bars.
Use an offset spatula for a smooth and even layer of frosting.
Cut into squares and serve. Optionally, garnish with a sprinkle of ground cinnamon.
For a festive touch, add a dollop of whipped cream on each square.
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