Pumpkin Bars with Cream Cheese Frosting Shaaar It fast

My good friend Scott brought me a pumpkin cake last week - a thick 9" x 13" cake with a giant pile of cream cheese. After snagging bits of it for days, I finally asked him for the recipe, and he kindly emailed it. After reading it, I realized I had the recipe—it was a match for the pumpkin pie plates I've made at nearly every bakery and coffee shop I've worked in. It's been years since I made it, but I was inspired by the delicious cake I made for work and made it into a bar for my kids (who were also big fans of cake).

I spent the afternoon fiddling with the recipe just a bit - trading some granulated sugar with maple syrup and brown sugar, adding spices, and adding a bit of cream cheese and a bit of powdered sugar to the frosting.  We all appreciated the changes, my mom even asked me to bring bars (instead of pumpkin pie!) to Thanksgiving. I'm thinking about it.

* Ingredients :

° 1 15 ounce can pumpkin
° 2 eggs
° 2 cups flour
° 1 cup sugar
° 1/2 cup oil
° 1/4 teaspoon ground ginger
° 1/8 teaspoon ground cloves
° 1 teaspoon cinnamon
° 1 teaspoon vanilla
° 1/2 teaspoon salt
° 1 teaspoon baking powder
° 1/2 teaspoon baking soda
° 4 ounces cream cheese
° 3 tablespoons soft butter
° 1 teaspoon milk
° 1 teaspoon vanilla
° 1 cup powdered sugar

* Directions :

 Heaat oven 350 degrees F . Line a 9" x 9" skillet with parchment paper and spray lightly with nonstick cooking spray. Sit aside.
In a large bowl, whisk together the flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves, and cinnamon. Making a hole in center of dried ingredients.

In the bowl of a stand mixer, combine eggs, vanilla, oil, and pumpkin on medium speed until light and fluffy. Gently stir until combined.

Pour into a skillet and bake for 30-35 minutes or until a toothpick comes out clean. Transfering to a wire rack & allow to cool totally .

When totally cooled, frost.
Mix cream cheese & butter in a bowl with an electric mixer to smooth. Adding sugar also mix on low speed to combined. Add the vanilla and mix again.

If the butter is not soft enough, you may need to add a little more milk to make it spread.
Spread the frosting evenly on the surface of the cake. Cut the tape to any size you want.

Enjoy !