Ingredients:

  • 1 (15.25 ounce) box yellow cake mix
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup neutral oil
  • 1 teaspoon pumpkin pie spice or cinnamon (optional)
  • Cream cheese
  • Butter
  • Powdered sugar

Instructions:

  1. Preheat your oven to 350°F (180°C). Grab your 9x13 pan and line it with parchment paper, leaving a little overhang on the sides. In a large mixing bowl, whisk together your pumpkin puree, eggs, and oil until the mixture looks glossy and smooth. This ensures the fat is evenly distributed.
  2. Dump the cake mix and your spices into the wet mixture. Use a large spatula to fold the ingredients together. Stop as soon as no dry streaks of flour remain. You might see a few tiny lumps, and that is perfectly okay — they will disappear during the baking process.
  3. Pour the batter into your prepared pan and smooth the top with your spatula. Slide it into the center rack of the oven. Bake for 25 to 30 minutes. You’ll know it’s done when the edges begin to pull away from the pan and a toothpick comes out with just a few moist crumbs.
  4. While the bars cool completely (and I mean completely!), beat your softened cream cheese and butter together. Gradually add the powdered sugar until the frosting is thick and cloud like. Spread it over the cooled bars and sprinkle with a little extra cinnamon before slicing.