Okay so pumpkin pie is my arch enemy. So gross, I won't have it but pumpkin bars... okay so they're still the worst because this may be the answer to my winter weight gain. Jokes. But seriously, This recipe is the best! Last night we had a dessert potluck for family home evening and I just had to whip out the pumpkin bars! Smiths was all out of spice cake mix so from scratch it was made! There are still so many leftovers from last night I am going to have to bring some around to the hungry homeless men. Or... do my visiting teaching. There's an idea. Anyway, just make them! Feel free to eat the whole pan.
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)*
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1. Heat oven to 350 degrees. Lightly grease bottom and sides of a jelly roll pan.
2. In large bowl, beat eggs granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt and ginger. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. (until the knife comes out clean) Cool completely in pan on cooling rack. (this is necessary!)
4. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Frost bars. Cut
into 7 rows by 7. Store covered in refrigerator.
Makes 49 bars.
I'm getting more and more excited for the holidays! I'm not usually one to listen to Christmas music before Thanksgiving but I've been listening to Michael Buble Christmas all week. Guilty.
Happy Thanksgiving week!