Pumpkin Pie Cake Bars

Name: Pumpkin Pie Cake Bars
Cook time: 50 min
Yield: 12 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground ginger; 0.25 teaspoon ground cloves; 0.5 cup granulated sugar; 0.5 cup brown sugar packed; 0.5 cup vegetable oil; 1 cup pumpkin puree not pumpkin pie filling; 2 large eggs; 1 teaspoon vanilla extract; 1 cup pumpkin puree; 0.5 cup sweetened condensed milk; 0.5 cup brown sugar packed; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground ginger; 0.25 teaspoon ground cloves; 0.25 teaspoon salt; 2 large eggs; 0 whipped cream optional; 0 ground cinnamon optional

Deliciously spiced pumpkin pie layer over a moist cake base, perfect for autumn celebrations.

Cook time: 50 minutes

Servings: 12

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.25 teaspoon ground cloves
0.5 cup granulated sugar
0.5 cup brown sugar packed
0.5 cup vegetable oil
1 cup pumpkin puree not pumpkin pie filling
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
0.5 cup sweetened condensed milk
0.5 cup brown sugar packed
0.5 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.25 teaspoon ground cloves
0.25 teaspoon salt
2 large eggs
0 whipped cream optional
0 ground cinnamon optional

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, combine granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and eggs until smooth and well combined.
Pour the cake batter into the prepared baking pan, spreading it evenly.
Gently pour the pumpkin pie mixture over the cake batter. Do not mix; it will create a layered effect.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top may appear slightly puffed but will settle as it cools.
Allow the bars to cool in the pan for about 30 minutes before transferring them to a wire rack to cool completely.
Cut into squares and serve with whipped cream and a sprinkle of ground cinnamon on top, if desired.