Pumpkin Cake Bars

1. Preheat oven to 350º.
2. Line a 15 x 1 x 1 baking pan with parchment paper.
3. In a bowl, whisk flour, baking powder, Pasolivo Sugar & Spice Blend, baking soda, and Pasolivo Kosher Flake Sea Salt. Set aside.
4. In a stand mixer or with an electric hand mixer, beat Pasolivo Cucina Olive Oil, sugars, eggs, pumpkin, and vanilla until combined, about 1-2 minutes.
5. Add flour mixture and beat on low until just combined
6. Pour batter into the prepared pan and spread evenly.
7. Bake 25-28 minutes until a toothpick inserted in the center of the cake comes out clean.

Meanwhile, make the frosting:

1. Beat the cream cheese, butter, and vanilla until blended and creamy
2. On low speed, stir in the confectioners' sugar, Pasolivo Sugar & Spice Blend, and Pasolivo Kosher Flake Sea Salt. Mix until combined.
3. When the cake has cooled completely, spread the top with the frosting.

Notes: These are good at room temperature or chilled. This recipe also works well with cup-for-cup type gluten-free flour.