Pumpkin Spice Bars

By Hklbrries

The graham cracker crust and cream cheese frosting make these bars irresistible.

For a variation, use a crescent-shaped cookie cutter and orange colored sugar to create small moon bars.

Ingredients

• 2 cups graham cracker or gingersnap crumbs
• 7 tbsp butter, melted
• 1 2/3 cups plus 1/4 cup sugar, divided
• 2 cups all-purpose flour
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 eggs
• 1 can (15 ounces) pumpkin puree
• 1 cup vegetable oil
• 1 can (16 ounces) cream cheese frosting
• Halloween-shaped sprinkles

Preparation

Step 1

Preheat oven to 350 F. Line a 15-by-11-inch pan with foil; set aside.

In a small bowl, mix graham cracker crumbs, butter and 1/4 cup sugar until well combined. Spread mixture into prepared pan. Using a measuring cup with a flat bottom, smooth mixture to form an even crust.

Bake crust until fragrant, about 6 minutes; let cool completely.

In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture.

Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan.

Bake until filling pulls away from pan, 25 to 30 minutes; let cool completely in pan.

Frost the top of the cooled bars with cream cheese frosting. Gently drag the tines of a fork from side-to-side through the frosting to create a wave pattern. To keep the wave decoration in the frosting neat, wipe the fork each time you have pulled it through the frosting to remove any excess. Sprinkle with Halloween-shaped sprinkles. Cut into 24 bars and serve.