Easy Pumpkin Bars With Cream Cheese Frosting

Direction :

Preheat oven and prep pan:
Heat oven to 350°F. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
Combine dry ingredients:
Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside.
Whisk pumpkin and milk together:
In a separate bowl, whisk together pumpkin puree and milk; set aside.
Beat butter and sugar:
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes.
Add eggs, then flour:
Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
Pour batter into pan and bake:
Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
Make frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
Assemble:
Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.