Frosted Pumpkin Spice Bars

These are the tastiest pumpkin bars I have ever had. I make mine with the gingersnap crust and the whole family loves them, even the daughter that swears she doesn't like pumpkin. Yummy!

• Ready In: 45 mins
• Serves: 12

Ingredients

• 2  cups graham crackers or 2  cups  gingersnap crumbs
• 7  tablespoons butter, melted
• 1 2⁄3 cups sugar, plus
• 1⁄4 cup sugar, divided
• 2  cups flour
• 2  teaspoons cinnamon
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 4  eggs
• 1 (15 ounce) can pumpkin puree
• 1  cup  vegetable oil
• 1 (16 ounce) can  cream cheese frosting

Directions

1. Preheat oven to 350°.
2. In a small bowl, mix crumbs, butter and 1/4 sugar until well combined.
3. Spread mixture into 15x11-inch pan.
4. Using a measuring cup with a flat bottom, smooth mixture to form and even crust.
5. Bake crust until fragrant, about 6 minutes, let cool completely.
6. In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
7. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture.
8. Using a rubber spatula, spread pumpkin mixture evenly over the cooled crust in pan.
9. Bake until filling pulls away from the pan, 25-30 min; let cool completely in pan.
10. Frost the top of the cooled bars with cream cheese frosting.
11. Cut into bars and serve.