Perfectly soft pumpkin bars with whipped cream cheese frosting.
Preheat your oven to 350 F. Grease a 15x10inch jelly roll pan.
Place butter in a microwave safe bowl (covered with a paper napkin or paper towel). Heat in microwave until melted (1 minute +). Let the melted butter cool slightly.
Add brown sugar, granulated sugar, pumpkin puree, eggs and vanilla extract to melted butter and whisk until well combined.
Add the flour mixture in with the wet ingredients. Stir mixture with a rubber scraper until combined, scraping down the sides to make sure it's all mixed in.
Bake for 20-25 minutes. When a toothpick inserted into the center comes out clean, it is ready.
Out of the oven, let it cool completely in the pan.
Using an electric stand mixer (or hand mixer), add the cream cheese, butter, powdered sugar and vanilla into the mixing bowl.
Mix on low speed until combined. Once the powdered sugar is blended in, increase the speed to high and whip until the frosting is light and fluffy… about 2 to 3 minutes of mix time.