Wednesday, November 4, 2009

Pumpkin Bars

Have we made it clear yet how much we love pumpkin? I mean, it's pretty obvious by now, isn't it? We've got pumpkin recipes coming out of our ears! But in the midst of all the autumn baking, we would be never be so remiss as to forget a treat as wonderful as pumpkin bars, smothered in cream cheese frosting, of course!

These have been a staple in our house for years, as well as in our house when I was a kid. Mom never lets a year go by without making at least one pan of them. We prefer to make them with our own homemade pumpkin puree (which is ridiculously easy, by the way), as opposed to the canned stuff you buy at the store...but either one will do just fine! And if you have non-nut eaters in your house like I do, just leave 'em out, or pour the batter into the jellyroll pan and then sprinkle half with nuts...that's what I do! Just don't forget which half has nuts once you frost them! I suppose you could sprinkle some toasted nuts on top of the frosting for a nice little effect, as well as to remind you...maybe I'll try that next time instead of playing the guessing game! Nah...the guessing game is much more fun!

Pumpkin Bars

4 eggs, beaten
1 c. oil
2 c. sugar
1 c. pumpkin puree
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 c. flour
1 c. nuts (I prefer pecans)

Mix all ingredients together and pour into a jelly roll pan with sides. Bake at 350 for 20-25 minutes. Let cool. Frost with cream cheese frosting and sprinkle with additional toasted pecans.

Cream Cheese Frosting

4 oz. cream cheese, softened
6 tbsp. butter, softened
3/4 lb. powdered sugar
1 tsp. vanilla
1 tsp. milk

Mix together and spread.

Make sure you have a big glass of ice cold milk're going to need it!


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