Preheat your oven to 175°C (350°F). Grease your 9x13 inch baking pan with butter or non-stick spray, then set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and smoked paprika if using. Set this dry mixture aside.
In another bowl, combine the melted butter and brown sugar, whisking until smooth and slightly glossy. Add the eggs one at a time, whisking well after each addition to incorporate air.
Stir in the pumpkin puree, vanilla extract, and orange zest until the mixture is smooth and uniform.
Gradually fold the dry ingredients into the wet mixture using a spatula or whisk, just until combined. Do not overmix; the batter will be thick and slightly sticky.
If using, fold in chopped pecans to add crunch and texture.
Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter to level the surface and remove air bubbles.
Bake in the preheated oven for 25–30 minutes, or until the edges turn golden and a toothpick inserted in the center comes out with moist crumbs. The top may crack slightly, signaling done.
Remove from the oven and let the bars cool in the pan on a wire rack for about 15 minutes. Then, transfer the pan to a wire rack and cool completely for 30 minutes before slicing.
Slice into squares and serve! For an extra touch, dust with powdered sugar or drizzle with cream cheese glaze. Enjoy these moist, flavorful bars that blend classic pumpkin with daring smoky and citrus notes.
