These Spiced Pumpkin Cream Cheese Bars are a delightful twist on the classic pumpkin dessert, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
Use room temperature eggs for better mixing.
Add the pumpkin puree to the egg mixture and mix until well combined.
Canned pumpkin puree works best for consistency.
In another bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the batter light.
Pour the batter into a greased 9x13-inch baking pan and spread evenly.
Use parchment paper for easier removal.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the cake to cool completely on a cooling rack before frosting.
Cooling prevents the frosting from melting.
For the frosting, beat the cream cheese and butter together until smooth and creamy.
Ensure both ingredients are softened for a smooth mix.
Gradually add the powdered sugar and vanilla extract, beating until well combined.
Taste and adjust sweetness as needed.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Cut into bars and serve.
Wipe the knife between cuts for clean edges.
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