Spiced Pumpkin Bars with Cream Cheese Frosting

Ingredients:

Bars

• Cooking spray to spray the baking sheet
• 2 cups premium flour
• 1 tbsp. cinnamon
• 2 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon ground ginger
• 1 teaspoon coarse salt
• 0.5 tsp freshly grated nutmeg
• 1/4 tsp ground cloves
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 4 large eggs
• 1 can (425 g) pumpkin puree

Glaze

• 220 g of cream cheese at room temperature
• 165 g unsalted butter at room temperature
• 2 cups sifted powdered sugar
• 1 tsp vanilla extract
• 0.5 tsp coarse salt

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) metal baking pan with cooking spray and line the bottom and sides with parchment paper, leaving a 1/4-inch (3 cm) overhang.
2. Bars:
   
   In a large bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. In another bowl, combine the granulated sugar, vegetable oil, vanilla extract, eggs, and pumpkin puree until smooth. Pour the pumpkin mixture into the flour mixture and knead until smooth.
3. Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let the cake cool in the pan for 30 minutes, then remove it by the paper tabs and let it cool completely on a wire rack.
4. Glaze:
   
   Combine the cream cheese and butter in a medium bowl and beat with a mixer on medium speed until smooth. Add the powdered sugar, vanilla extract, and salt and beat until smooth. Spread the frosting in an even layer over the cake. Slice the cake into twenty-four 2-inch bars and serve.