Pregnancy Friendly Classic Pumpkin Bars

Total time1 hr 50 min

Prep time20 min

Cook time30 min

4.6

(30)

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Ingredients

24 servings

For the bars

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup vegetable oil
1 ½ cups granulated sugar
4 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 can (15 oz) pumpkin puree

For the frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

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