These spiced pumpkin squares are a delightful treat, perfect for gatherings or as a sweet indulgence.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, clove, and nutmeg.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agents and spices.
In another bowl, mix together the pumpkin puree and eggs until smooth.
Ensure the pumpkin and eggs are well combined for a uniform batter.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the batter light and fluffy.
Fold in the chopped walnuts.
Gently folding in the nuts prevents overmixing and keeps the texture intact.
Spread the batter evenly into a greased 15x10x1-inch baking pan.
Use a spatula to level the batter for even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Let the baked bars cool completely on a wire rack.
Cooling completely ensures the frosting won't melt when applied.
In a mixing bowl, beat the cream cheese, butter, and vanilla until light and fluffy.
Softened cream cheese and butter blend more easily, creating a smoother frosting.
Gradually add the powdered sugar, beating until the frosting reaches a spreadable consistency.
Add the sugar in batches to avoid a mess and ensure even mixing.
Spread the frosting evenly over the cooled bars.
Use an offset spatula for a smooth and professional finish.
Cut into squares and serve.
Wipe the knife clean between cuts for neat edges.
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