Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ¼ cup Granulated Sugar (for crust)
  • 1 tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 1 cup Unsalted Butter (Cold, Cubed)
  • 1 Large Egg (for crust)
  • 15 oz can Pumpkin Puree (Not Pie Filling)
  • 3 Large Eggs (for filling)
  • ¾ cup Granulated Sugar (White or Brown)
  • ½ cup Evaporated Milk (or Heavy Cream)
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves or Allspice
  • 1 tsp Pure Vanilla Extract (for filling)
  • 8 oz block Cream Cheese (Full Fat, Softened)
  • ½ cup Unsalted Butter (Softened) (for frosting)
  • 3 cups Powdered/Icing Sugar
  • 1 tsp Pure Vanilla Extract (for frosting)
  • 1 tsp Lemon Juice (Freshly Squeezed)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving generous overhang for easy lifting.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold, cubed butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Beat in the single egg until a shaggy dough forms.
  3. Press the dough evenly into the prepared pan. Prick the base lightly with a fork (docking). Place the pan in the freezer or fridge for 15 minutes to firm up the butter. Bake the chilled crust for 15 minutes until lightly golden around the edges. Remove from the oven but keep the oven running.
  4. In a separate large bowl, whisk together the pumpkin puree, evaporated milk, and vanilla extract until smooth.
  5. Whisk in the three eggs, brown sugar, cinnamon, ginger, nutmeg, and cloves. Whisk thoroughly until the mixture is uniform and the sugar is dissolved.
  6. Pour the pumpkin filling over the warm, partially baked crust. Return the pan to the oven and bake for 35–40 minutes, until the edges are set but the center still has a slight wiggle. Do not overbake.
  7. Remove the pan and allow the bars to cool on a wire rack for at least 2 hours. They must be completely cool before frosting.
  8. Using an electric mixer, beat the softened cream cheese and softened butter together until completely smooth (about 3 minutes). Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Beat in the vanilla extract and lemon juice.
  9. Spread the frosting evenly over the completely cooled pumpkin bars. Chill the frosted bars for at least 30 minutes to firm up the frosting.
  10. Lift the entire sheet of bars out of the pan using the parchment paper overhangs. Cut into 24 squares and serve.