Frosted Pumpkin Bars

Frosted Pumpkin Bars (Adapted from The Cookie Party Cookbook by Robin L. Olson)

2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 (16 oz) can pumpkin puree
4 large eggs
1/2 cup finely chopped walnuts, toasted

Frosting
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 2/3 cups confectioners' sugar
1 tablespoon milk or cream
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Coat a 15x10x1 jelly roll pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In a large mixing bowl, using a mixer on medium speed, beat together butter, granulated sugar and pumpkin until creamy - about 2 minutes. Beat in eggs until well combined - about 2-3 minutes. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Beat in walnuts until just combined.

Scrape and smooth batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted into cake comes out with moist crumbs attached. Cool completely on a wire rack.

To make the frosting, beat cream cheese in a large mixing bowl using a mixer on medium speed until creamy. Beat in butter until creamy. Beat in confectioners' sugar, cream and vanilla until well combined and smooth - about 2-3 minutes. Spread frosting over cake, sprinkle with extra cinnamon if desired, and slice into bars.

Makes 4 dozen bars