# What you need:
→ 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
# Steps to follow:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper to ensure easy removal.
02 - In a large mixing bowl, whisk together all-purpose flour, 1 cup lightly crushed cornflakes, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until thoroughly combined.
03 - In a second bowl, whisk together canned pumpkin purée, packed light brown sugar, vegetable oil, eggs, and vanilla extract until a smooth, homogeneous mixture forms.
04 - Pour the wet ingredients into the dry ingredient bowl and gently fold together using a spatula until just incorporated. Avoid overmixing to ensure a tender crumb.
05 - Transfer the batter into the prepared pan, smoothing the top with a spatula for even layering.
06 - In a small bowl, mix 1/2 cup lightly crushed cornflakes, 2 tablespoons brown sugar, and 1/2 teaspoon ground cinnamon. Sprinkle the topping mixture evenly over the batter surface.
07 - Place the pan in the oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow the bars to cool completely in the pan. Once cooled, transfer to a cutting board and slice into 12 even portions.
