Next, in a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula until everything is just combined. Be careful not to overmix! The last thing we want is tough bars. When you’re done, pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely before frosting.
For the cream cheese frosting, I recommend using an electric mixer for ultimate creaminess. In a large mixing bowl, beat the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and milk, mixing until you reach the desired consistency. Once the bars have cooled, frost them generously with this dreamy cream cheese frosting. You can even sprinkle some finely chopped walnuts or pecans on top for a delightful crunch.
Pro Tips for Best Results
I tested this recipe three ways: with different types of sugars and varying amounts of oil. Trust me, using a mix of granulated and brown sugar gives these bars that perfect caramel-like depth of flavor. Also, I tried reduced oil, but you lose that delicious moistness we love! I’ve settled on using a light vegetable oil—just enough to keep everything tender without making it greasy.
Don’t skip the spices! I learned the hard way that a simple dash of cinnamon or nutmeg could elevate the flavors from good to great. If you enjoy a bit of warmth and depth in your baked goods, feel free to add additional spices like ginger or allspice.
Lastly, let the bars cool completely before frosting. I’ve rushed this step and ended up with gooey frosting sliding off the sides. Set aside at least an hour to cool before you slather on the cream cheese frosting. It’s a game-changer!
Common Mistakes to Avoid
One of the biggest mistakes I see is not measuring the flour correctly. Too much flour can lead to dense, dry bars, and nobody wants that! Make sure to spoon the flour into the measuring cup and level it off with a knife. I learned the hard way when my bars turned out a bit too crumbly! (See the next page below to continue…)