• Preheat the oven to 350°F. Spray a 10"x15"-inch sheet pan with nonstick cooking spray, and then line it with parchment paper.

  ^{* The parchment paper is optional, it's just an option to ensure the bars don't stick. I have used it and not used it, and they've turned out fine both ways.}

Pumpkin Bars

• In a medium bowl, add all the dry ingredients; all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir with a wire whisk to combine, and set aside. 
  2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
• In a large bowl, or bowl of stand mixer, add the pumpkin puree, granulated sugar, vegetable oil, and eggs. Beat with an electric mixer on medium speed, for 1 to 2 minutes, until thoroughly combined well. 
  1 can (15 oz) pure pumpkin, 1½ cups granulated sugar, 1 cup vegetable oil, 2 large eggs
• Add the flour mixture into the large bowl of wet ingredients, and beat on low speed just until combined and no flour streaks remain in the batter. 
• Spread the pumpkin batter into the prepared pan in an even layer. 
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cake springs back when gently touched.
• Remove the pan from the oven and allow it to cool completely at room temperature. About 1 hour.

Whipped Cream Cheese Frosting

• Add the butter and cream cheese into a mixing bowl, beat with an electric mixer on medium speed until combined well and fluffy.
  1 cup (2 sticks) salted butter, 4 ounces full-fat cream cheese
• Add the powdered sugar, 1 cup at a time, beating on low speed after each addition just until combined.
  3 cups powdered sugar
• Add the vanilla extract and continue beating until the mixture is light and fluffy, about 2 to 3 minutes.

  ^{* It's really important to beat for several minutes to create that whipped texture. Beat on medium speed or increase the speed as needed.}
  1 teaspoon pure vanilla extract
• Spread the frosting over the cooled pumpkin bars, cut into squares, and enjoy the bars at room temperature or chilled in the fridge. 

  ^{* The pumpkin bars can be served right away, or cover the pan with a lid or plastic wrap and let them refrigerate for a few hours if you prefer a chilled pumpkin bar + a chilled cream cheese frosting. The bars are delicious both ways.}