Pumpkin bars

During all the traveling we've been doing this past week, I've begun to see road side stands offering pumpkins for sale. It put me in the mood for pumpkin bars, a delicious recipe a friend shared with me last year. (If she's reading this, BTW, Happy Birthday!) We ate them all before I could take a photo!

Pumpkin Bars

2 C flour
2 t baking powder
2 t cinnamon
1 t baking soda
1 t salt

4 beaten eggs
1 can of pumpkin (about 15 ounces I think)
1 1/2 C sugar
1 C oil (Yikes! I know, but these are a treat. Maybe next time I'll try applesauce.)

Stir together the dry ingredients in a separate bowl.

Whip the eggs, add the pumpkin, sugar and oil.

Mix the dry with the wet, beating until combined.

Spread the batter into a 15 x 10 x 1 pan, sprayed with non-stick spray.

Bake at 350 for 25-30 minutes , Cool before frosting


Cream Cheese Frosting for above pumpkin bars

6 ounces of cream cheese
1 C of butter
2 t vanilla
4 C powdered sugar

Beat the cream cheese, butter and vanilla until light and fluffy. Slowly add the powdered sugar, beating until smooth. Spread frosting over cooled pumpkin bars.

These bars should be stored in the refrigerator. They also freeze very well.