Soft Pumpkin Bars (Print Version)

# Ingredients:

01 - 1 cup packed brown sugar.
02 - 1 1/2 teaspoons of pumpkin pie spice.
03 - 15 ounces of pumpkin puree.
04 - 8 ounces of softened cream cheese.
05 - 2 teaspoons pumpkin spice mix.
06 - 1 1/2 teaspoons ground cinnamon.
07 - 1/4 cup butter softened without salt.
08 - 1 1/2 teaspoons vanilla extract.
09 - 2 cups flour for all uses.
10 - 1 1/8 teaspoon of salt.
11 - 1/3 cup plain white sugar.
12 - 3 large-sized eggs.
13 - 1 teaspoon baking soda.
14 - 1 teaspoon baking powder.
15 - 3 cups powdered sugar (confectioners').
16 - 1/8 teaspoon of salt.
17 - 2 tablespoons of maple syrup.
18 - 1 cup regular cooking oil.

# Instructions:

01 - Set your oven to 350°F to warm up.
02 - Coat a 10x15 inch pan with grease or line it with baking paper.
03 - Mix oil, eggs, both types of sugar, vanilla, maple syrup, and pumpkin until smooth.
04 - Whisk together the flour, salt, cinnamon, pumpkin spice, baking soda, and powder.
05 - Blend the dry mix with the wet mix, then smooth the batter into the prepared pan.
06 - Bake for 28 to 35 minutes. Allow the baked goods to cool all the way down.
07 - Whip the cream cheese and butter until smooth. Add powdered sugar, spices, and vanilla, then beat fluffy.
08 - Spread frosting over cooled bars. Refrigerate for at least 30 minutes before slicing.

# Notes:

01 - Swap half the oil for applesauce if you'd like.
02 - Canned pumpkin gives better results compared to fresh.
03 - Store frosted bars in the fridge for up to 5 days.
04 - Bars can be frozen for as long as 3 months.

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