Pumpkin Spice Cake Bars

Ingredients & Measurements:
Pumpkin Cake Bars
1 cup (226g) browned unsalted butter
1 cup (190g) light brown sugar
1/2 cup (100g) sugar
3 eggs
2 tsp (9g) vanilla extract
¾ cup (185g) pumpkin puree
2 1/8 (310g) cups all purpose flour  
1 tsp (5g) baking powder
1 tsp. (5g) salt
2 tsp. (3g) ground cinnamon
½ tsp. ground ginger
½  tsp ground nutmeg
½ tsp. ground cloves
½ cup (85g) white chocolate chips or caramel chips

Cream Cheese Frosting:
8 oz cream cheese softened
1 stick unsalted butter room temperature
1 cup (120g) powdered sugar
1/2 tsp (3g)  vanilla extract

Instructions: 
Step 1: Make Pumpkin Bar Base 

Preheat the oven to 350 degrees f.

Brown the butter and let cool to room temperature. In a medium sized bowl whisk together the flour, ground cinnamon, ground ginger, ground nutmeg, cloves, baking powder and salt. In a large bowl, or in the bowl of a stand mixer combine the sugars and browned butter. Whisk until light and fluffy for about 3 minutes. Add the eggs and mix well. Mix in vanilla extract. Then mix in the pumpkin puree.

Mix dry ingredients into the wet mixture just until combined. Fold in the white chocolate chips.

Spread in a lightly greased 9×13 inch jelly pan or glass baking dish (I like to line the baking dish with a parchment sling to help remove from the pan after it’s baked). Try to spread it as evenly as possible. Bake at 350 for 24-26 minutes until lightly golden brown.

Allow to cool completely for at least an hour before frosting.

Step 2: Make the Cream Cheese Frosting
In the bowl of a stand mixer or with a hand mixer whip the cream cheese and butter until fluffy, mix in the vanilla extract. Slowly incorporate the powdered sugar in two batches mixing well after each addition. Spread frosting evenly on top of cooled base. Decorate with mini piped buttercream pumpkins or sprinkles. Allow to chill in the refrigerator for at least 2 hours. Once set, cut the bars into any shape you like. 

Tips for storing:
Be sure to store the bars in an airtight container in the refrigerator for up to 5 days. If you want to freeze the bars, set them spaced apart on a baking sheet in the freezer for an hour. Then wrap each bar in a piece of parchment paper and place in a freezer zip lock bag or vacuum seal. You can leave them in the freezer for up to 3 months. To defrost, remove the bars from the freezer bag and set on a tray in the refrigerator overnight to defrost.