My first attempt to write an original recipe for Pumpkin Bars turned out “almost” perfect. Rose beautifully, no dome, nice texture, and flavor is excellent. Bars didn’t sink at all but are too moist. Baked at 350 F, checked at 40 minutes and toothpick came out clean. Any suggestions? Here is the recipe:\n\n[B]Ingredients:[/B]\n1/2 cup vegetable oil\n1/2 cup (1 stick) butter, softened\n3/4 cup dark brown sugar, or light brown\n3/4 cup granulated sugar\n4 eggs\n1/2 cup 1% buttermilk\n15-ounce can 100% pumpkin puree\n2 1/2 cups sifted all-purpose flour\n2 teaspoons baking powder\n1 teaspoon baking soda\n2 teaspoons ground cinnamon\n1 teaspoon pumpkin pie spice\n1 1/4 teaspoon salt\n[B]Directions[/B]\n1. Preheat oven to 350 degrees F and grease a 13 by 9-inch baking pan and set aside.\n2. Using an electric mixer at medium speed, cream oil, butter, and both sugars, until combined.\n3. Beat in eggs, buttermilk, and pumpkin, until light and fluffy.\n4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.\n5. Add dry ingredients to pumpkin mixture and beat at low speed until thoroughly combined. Batter will be thick.\n6. Spread batter into prepared baking pan. Bake for 35 to 42 minutes.