- 2 cups all purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 4 eggs , room temperature, lightly beaten
- 1 cup applesauce (could also use vegetable oil)
- 15 oz can pumpkin , pure pumpkin NOT pumpkin pie filling
Brown Butter Cream Cheese Frosting
- 1/2 cup butter
- 8 oz cream cheese , softened
- 2 tsp vanilla extract
- 5 to 6 cups powdered sugar
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Preheat oven to 350F. Spray a 15 x10 jelly roll pan with nonstick cooking spray and line with parchment paper. Set aside.
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In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
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Stir in eggs, applesauce, and pumpkin until combined.
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Pour batter into prepared pan and use an offset spatula to evenly spread making sure to get into corners.
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Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack and then refrigerate until ready to frost.
Brown Butter Cream Cheese Frosting
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Heat butter in a small saucepan over low heat until completely melted. Continue heating, stirring occasionally, until light golden brown in color. Remove from heat and let cool.
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Combine cooled brown butter and cream cheese in a medium bowl. Beat on medium speed until light and fluffy.
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Add vanilla and continue beating until incorporated.
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Add powdered sugar one cup at a time until desired consistency is reached. Spread frosting on cooled pumpkin bars.
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Sprinkle bars with additional pumpkin pie spice, cut into squares, and serve.
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 4 eggs , room temperature, lightly beaten
- 1 cup applesauce (could also use vegetable oil)
- 15 oz can pumpkin , pure pumpkin NOT pumpkin pie filling
- Brown Butter Cream Cheese Frosting
- 1/2 cup butter
- 8 oz cream cheese , softened
- 2 tsp vanilla extract
- 5 to 6 cups powdered sugar
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