• Preheat oven to 350 degrees Fahrenheit. Line a 10 "x 15" jelly roll pan with parchment paper. Spray sides of pan with cooking spray.

  Note: You can also use a 12" x 17" half sheet pan for a slightly shorter bar that is about ¾" thick after baking, which is what I have shown in the images above.
• Cream together butter and white sugar in an electric mixer or large mixing bowl. Add eggs and mix well.
• Sift together flour, salt, cinnamon, baking soda, and baking powder. Slowly add dry ingredients to mixer. Blend pumpkin puree into batter.
• Pour batter into prepared jelly roll pan. Bake in the oven for 20-25 minutes until a toothpick comes out clean.
• While the bars bake, make the cream cheese frosting.

Cream Cheese Frosting

• In a stand mixer or a large bowl with a hand mixer, blend together cream cheese, butter, and vanilla extract.
• Slowly begin adding powdered sugar and blend well. Slowly begin adding powdered sugar and blend well. If too thick, add 1 tablespoon of milk at a time until desired consistency.
• Spread cream cheese frosting over cooled bars evenly. Slice before serving. Store in an air tight container in the refrigerator for up to 5-6 days or freeze for up to 3 months for best quality.