Saturday, October 10, 2009

Pumpkin Bars

***i love baking with pumpkin. end of story. the cream cheese frosting is super rich and yummy. make sure you have a lot of people to share with, they are very rich! my large family only ate about half, and then i had to send the rest with rory to work, cause i didn't want them sitting around with me at home all day! can you imagine what that would do to my (non existent) figure?! anyways, loved these, and they made my house smell sooo delicious while they were baking!

Pumpkin Bars
from Paula Deen via My Kitchen Cafe

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup 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 Icing:
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. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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