These Pumpkin Cinnamon Bars are pure cakey goodness. Moist because of the pumpkin, with that pumpkin flavor prominent, these are a perfect seasonal (and year-round!) treat.

I’ve got to say, I love how the pictures of this recipe turned out. They do a lot to depict how tasty these bars are.

I always look for recipes that use an entire can of pumpkin. I like using the whole thing and not worrying about a dab stuck in a bag in my freezer.

PrintBready or Not Original: Pumpkin Cinnamon BarsThese Pumpkin Cinnamon Bars are thick and moist, packed with the flavors of pumpkin, spice, and sugar.Course Breakfast, Dessert, SnackAuthor Beth CatoEquipmentaluminum foilnonstick sprayIngredientsDough1 cup unsalted butter 2 sticks3 3/4 cups all-purpose flour2 teaspoons ground cinnamon1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 1/4 teaspoons kosher salt1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves15 ounces pumpkin puree 1 can2 2/3 cups brown sugar packed1 Tablespoon vanilla extractFilling/topping1/2 cup white sugar1 Tablespoon ground cinnamon2 Tablespoons all-purpose flourInstructionsPreheat oven at 325 degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.Melt butter in microwave in microwave-safe bowl. Set aside to cool.In a medium bowl, mix together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.In a large mixing bowl, beat together pumpkin puree, brown sugar, and vanilla. Gradually work in the dry ingredients until no white streaks remain. Spread about half to cover the bottom of the prepared pan.Begin making the filling/topping by mixing the white sugar and cinnamon in a small bowl. Place about half of that mixture in another bowl; stir in flour.Sprinkle the sugar-cinnamon-flour mixture on top of the batter in the pan. Add the remaining batter on top and spread out evenly. Sprinkle the sugar-cinnamon mixture on top to coat.Bake for 45 to 55 minutes; the middle should pass the toothpick test. Let cool in pan on wire rack, speeding process in fridge if desired. Use foil to lift contents onto cutting board to slice into bars.Store in an airtight container at room temperature or in the fridge for up to 3 days.OM NOM NOM!