Sunday, November 18, 2012

Pumpkin Bars

The lowly pumpkin bar is the one dessert I instantly associate with autumn, but with the punch of vitamin A that these pack; why not eat them all year long?  Our version differs from mom’s recipe only that we increased the frosting to cake ratio but kept the spices light exactly as I remember them from my youth. These rarely last a day at our house, they are just too hard to resist!

Pumpkin Bars:

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can solid pack pumpkin
2 cups all-purpose flour
½ teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Preheat oven to 350-degrees.  Mix eggs, sugar, oil, and pumpkin in a large bowl.  Add flour, cinnamon, baking powder, baking soda, and salt to the pumpkin and mix well. Pour into an ungreased jelly roll pan (12-in x 17-in) and bake 15-20 minutes.  Cool completely before frosting.


12 ounces cream cheese, softened
2 ½ cups powdered sugar
¾ cup butter
1 ½ teaspoons vanilla extract
1½ tablespoons milk

Beat cream cheese, butter, sugar, and vanilla in a mixing bowl.  Add enough milk to spread on cool pumpkin bars.

Store in refrigerator.

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