# What You'll Need:
→ Pumpkin Bars
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1/2 teaspoon salt
07 - 1 1/2 cups granulated sugar
08 - 1/2 cup vegetable oil
09 - 2 large eggs
10 - 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
11 - 1/2 cup chopped walnuts or pecans (optional)
→ Brown Sugar Frosting
12 - 8 tablespoons (1 stick) unsalted butter, softened
13 - 4 ounces cream cheese, softened
14 - 3 cups powdered sugar
15 - 1/2 cup packed light brown sugar
16 - 1 teaspoon vanilla extract
17 - 2 to 4 tablespoons milk or cream
# Cooking Steps:
01 - Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
02 - In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
03 - In a separate bowl, whisk granulated sugar, vegetable oil, and eggs until smooth.
04 - Stir the pumpkin puree into the wet mixture until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
06 - Fold in chopped walnuts or pecans, if desired.
07 - Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the bars to cool completely in the pan placed on a wire rack before applying frosting.
09 - In a large bowl, beat softened butter and cream cheese together until creamy and smooth.
10 - Gradually add powdered sugar and packed light brown sugar, mixing thoroughly until the frosting is fluffy.
11 - Stir in vanilla extract.
12 - Add milk or cream one tablespoon at a time, mixing until the frosting reaches a smooth and spreadable consistency.
13 - Spread the frosting evenly over the cooled bars. Cut into squares and serve.
