Pumpkin Bars with Cream Cheese Frosting: A 40-Minute Recipe

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 13x9 inch baking pan thoroughly with butter or non stick spray. Note: This ensures the bars release easily without tearing the bottom.
2. In a large mixing bowl, combine the 4 eggs, 1 ⅔ cups granulated sugar, 1 cup vegetable oil, and 15 oz pumpkin purée. Whisk vigorously for about 2 minutes until the mixture is glossy and fully emulsified.
3. In a separate medium bowl, whisk together the 2 cups flour, 2 tsp cinnamon, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Note: Mixing dry ingredients separately prevents clumps of baking soda in your finished bars.
4. Gradually fold the dry ingredient mixture into the wet pumpkin mixture using a spatula. Mix only until no flour streaks remain to avoid overworking the gluten.
5. Pour the batter into your prepared pan and use the spatula to spread it evenly into the corners. Bake for 25 minutes until a toothpick inserted into the center comes out clean.
6. While the bars are in the oven, take your cream cheese and butter out of the fridge to soften. Note: Cold butter will result in a lumpy, broken frosting.
7. Remove the pan from the oven and let it sit on a wire rack. You must wait until the bars are entirely cool to the touch before frosting. If the pan is even slightly warm, the frosting will melt into a puddle.
8. Prepare the frosting by beating the softened 8 oz cream cheese and ½ cup butter with an electric hand mixer until smooth. Gradually add the 2 cups powdered sugar and 1 tsp vanilla, beating until the texture is light and fluffy.
9. Spread the frosting over the cooled bars in a thick, even layer. Use the back of a spoon to create little swoops for a professional look.
10. Cut into 24 even squares and serve. Note: For the cleanest cuts, wipe your knife with a damp cloth between every slice.