Pumpkin Bars with Cream Cheese Frosting: A Tender Heritage Recipe

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
2. In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, and pumpkin puree until the mixture is glossy and smooth.
3. Sift the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt directly over the wet pumpkin mixture. Use a spatula to fold the ingredients together until just combined; do not over-mix.
4. Pour the batter into the prepared pan and level the top with a spatula. Bake for 25–30 minutes until the edges pull away from the pan and a toothpick comes out clean.
5. Transfer the pan to a wire rack and allow the bars to cool completely to room temperature.
6. While the bars cool, use an electric hand mixer to beat the softened cream cheese and butter until pale and fluffy (about 3 minutes). Gradually add the powdered sugar and vanilla, beating on high until the frosting is cloud-like.
7. Spread the frosting in an even layer over the cooled bars using an offset spatula before slicing into 24 squares.