# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup cornflakes, lightly crushed
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 1 cup canned pumpkin purée
11 - 2/3 cup packed light brown sugar
12 - 1/2 cup vegetable oil
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
→ Topping
15 - 1/2 cup cornflakes, lightly crushed
16 - 2 tablespoons brown sugar
17 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk together flour, 1 cup crushed cornflakes, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
03 - In a separate bowl, blend pumpkin purée, brown sugar, vegetable oil, eggs, and vanilla extract until mixture is smooth.
04 - Add wet mixture into the dry mixture and stir gently, just until combined. Avoid overmixing.
05 - Spread batter evenly into the lined baking pan.
06 - Combine 1/2 cup crushed cornflakes, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon in a small bowl. Sprinkle topping evenly over batter.
07 - Bake for 28–32 minutes, until a toothpick inserted in the center emerges clean.
08 - Allow bars to cool completely in the pan before cutting into 12 portions.
