After posting the Butternut Squash Soup yesterday it got me thinking about other Fall recipes and what my favorites are.....mmm Pumpkin bars. They are so delicious and very easy to make, I will usually make this instead of pumpkin pie for Halloween and Thanksgiving. This is a recipe for a crowd but can be easily scaled down if needed.
So why am I posting this now? Who knows but it sounds really good right now with all this crazy weather. It's so crazy it might snow in San Francisco!!!! I'm really hoping it does, I feel like a little kid wishing for snow but it would be so great.
1 2/3 cups white sugar
1 cup vegetable oil
1 (30 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
3/4 cup butter, softened
2 teaspoons vanilla extract
4 cups sifted confectioners' sugar
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars.
5. Cut into squares.