In a small bowl, microwave the butter until melted (about 20-30 seconds)and let it cool slightly.
½ cup unsalted butter
In another mixing bowl, mix granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract, pour the butter and oil over the mixture and whisk until well combined.
1 can pumpkin puree, ½ cup Vegetable oil, ½ cup granulated sugar, 1 cup light brown sugar, 2 eggs, 1 teaspoon vanilla extract
Now, fold the flour mixture into the pumpkin mixture, stir until combined.
Spread the batter evenly into the baking sheet. Bake for 20-25 minutes, let cool completely.
Prepare the cream cheese frosting
In a large mixing bowl, whisk butter, cream cheese, powdered sugar and vanilla extract well until combined.
226 g cream cheese, ½ cup powdered sugar, 6 tablespoon unsalted butter, 1 teaspoon vanilla extract
Spread the frosting over the pumpkin cake. Cut into squares and scatter some cinnamon on top.
Notes
Avoid over-mixing the batter. It will result in a denser and tougher texture.
Measure your flour correctly, or your Pumpkin Bars will be a complete disaster.
Decorate them with chopped nuts, chocolate chips, sprinkles, or candy pumpkins.