|Image from Taste of Home|
- pumpkin pie
- pumpkin cookies
- pumpkin cake
- pumpkin dump cake
- pumpkin seeds
For the sake of my cherub, I'm always trying new pumpkin-ish desserts and the other day, I tried these pumpkin bars. I found it on another blog-site when I googled something about "pumpkin."
I have to say, I think they're the best I've every made.
The cake is so moist and the spice is just right and the cream cheese frosting is perfect.
I made it for the family birthday celebration and it was gobbled up!
I've just made it again this morning. The Mr. is taking it to the office tomorrow to celebrate the birthday of an intern.
It smells so good baking on this Fall morning!
I wish I had a candle that smelled just like this!
Pumpkin Bars with Cream Cheese Frosting
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
For the Cream Cheese Frosting:1- 8 ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
In a large bowl, combine eggs, sugar, oil and pumpkin on medium speed until well mixed.
In another large bowl, stir together sifted flour, baking powder, cinnamon, salt and baking soda.
Gently add the dry ingredients into the pumpkin mixture until just combined. Do not overmix.
Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean.
Transfer to a wire rack and allow to cool completely.
For the frosting:
In a large bowl, combine the cream cheese and butter until smooth. Add the powdered sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.