Pumpkin Spice Bars with Toasted Meringue
Tender pumpkin spice cake, topped with a fluffy toasted meringue.
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Cooking tools:
- Kitchen torch
- Stand mixer
- Whisk
- Oven
- Baking pan
- Parchment paper
- Offset spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cake tester
- Spatula
- Cutting board
- Chef's knife
- Damp cloth
- Pastry brush
- Cooling rack
- Kitchen scale
Ingredients
- 12 tbsp. (6 oz.) unsalted butter, melted, plus more for greasing
- 1 cup (8½ oz.) canned pumpkin puree
- 1 cup light brown sugar
- 1⁄2 cup plus ⅔ cup sugar, divided
- 3 large eggs plus 3 large egg whites, divided and at room temperature
- 2 1⁄2 tsp. pure vanilla extract, divided
- 1 3⁄4 cups all-purpose flour
- 2 tsp. cinnamon
- 1 1⁄2 tsp. baking powder
- 1 tsp. baking soda
- 1 1⁄4 tsp. kosher salt, divided
- 1⁄2 tsp. allspice
- 1⁄2 tsp. freshly ground nutmeg
- 1⁄4 tsp. Ground ginger
- 1⁄4 tsp. Ground cloves
- 1⁄4 tsp. cream of tartar
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