Baking

• Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
• In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
• In a separate medium bowl, combine flour, pumpkin pie spice, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the bars cool completely in the pan on a wire rack before frosting.
• In a medium bowl, beat softened cream cheese and butter with an electric mixer until light and fluffy.
• Gradually add powdered sugar, one cup at a time, beating until smooth.
• Stir in vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
• Spread the frosting evenly over the cooled pumpkin bars.
• Cut into squares and serve.