Image credit: Sally's Baking Addiction

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 2 teaspoons store-bought or homemade pumpkin pie spice
• 1 cup (240ml) vegetable oil
• 3 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 1/3 cup (65g) granulated sugar
• 2 Tablespoons (30ml) pure maple syrup
• 1 (15 ounce) can pumpkin puree
• 1 and 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting​

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon store-bought or homemade pumpkin pie spice
• 1/8 teaspoon salt
• optional: sprinkles for decorating

1. Preheat your oven to 350°F (177°C) and grease a 10×15-inch baking pan. Alternatively, line it with parchment paper, leaving enough overhang to lift the bars out easily.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, mix the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring or using a mixer until the batter is fully incorporated and thick.
3. Pour the batter into the prepared pan and spread it evenly. Bake for 28-35 minutes, keeping an eye on it, as baking times may vary. The bars are done when a toothpick inserted in the center comes out clean. If the edges or top start browning too quickly, loosely cover with aluminum foil.
4. Remove from the oven and place the pan on a wire rack to cool completely. If you want to speed up the process, refrigerate after about 45 minutes.
5. To make the frosting, beat the cream cheese and butter together in a large bowl using a mixer until smooth and creamy. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt, then beat on low for 30 seconds before increasing to high speed for 2 minutes. For a thicker consistency, add an extra 1/4 cup of confectioners’ sugar. Spread the frosting over the cooled bars and refrigerate for 30 minutes to help it set before slicing.
6. Enjoy as is or with a fork—but you might want a napkin!
7. Store any leftover bars in an airtight container in the fridge for up to 5 days. If unfrosted, they can be kept at room temperature for up to 3 days or refrigerated for up to a week.