Pumpkin Cream Cheese Bars

Back in October during our fall break from school, I found this recipe for a simple, but delicious pumpkin dessert.  Pumpkin desserts are a perfect treat any time, but especially in the fall when the weather is cool & crisp.  With Thanksgiving coming up this week, most of us will eat pumpkin pie or pumpkin roll (which I hope to be making & blogging about soon).  These bars are a quick dessert that give you all the goodness of the season.  The cool cream cheese frosting really goes well with the flavor of pumpkin.  After adding the frosting, decorate with a sprinkle of cinnamon (like mine) or some finely chopped nuts!

Last year, I found a great sale on pumpkins at a local grocery store.  I bought 2 or 3 large ones which I cubed, baked in the oven, and then pureed in the food processor.  I then froze the pumpkin in pint jars.
Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs, lightly beaten
  • 1 15 ounce can pumpkin
  • 1 cup vegetable oil
  • Cream Cheese Frosting
  • Ground cinnamon
  • Chopped, toasted pecans or walnuts (optional)

 

Directions:

Preheat oven to 350 F°.

In a large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, and salt.

Stir in eggs, pumpkin, and oil until combined.

Pour batter into an ungreased 15x10x1-inch baking pan, spreading evenly.

Bake for 25 to 30 minutes.

When bars are cool, spread uncut bars with cream cheese frosting.

Sprinkle with additional cinnamon and, if desired, nuts. Cut into bars and chill.

 

Cream Cheese Frosting

Ingredients:

  • 6 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla
  • 4 1/2 – 5 cups powdered sugar

 

Directions:

In a large bowl combine cream cheese, butter, and vanilla.

Beat with an electric mixer on medium speed until light and fluffy.

Gradually beat in powdered sugar to make a frosting of spreading consistency.