I made these pumpkin bars recently to serve when some friends came over for dinner and games. The recipe refers to it as a bar, but it is so light and moist that it seemed more like a cake to me. Whatever you call it, it is delicious and very easy to make.
Recipe from Sweet Pea's Kitchen
For the pumpkin bars:
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
For the frosting:
8 ounces cream cheese, softened (1/3 less fat is fine)
1 stick butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
In a large bowl, mix together the flour, baking powder, cinnamon, salt and baking soda. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not over mix. Spread the batter into the prepared baking pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.
In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add the confectioners' sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. Top with chopped pecans, if using.
|Our adorable nephew, Alex (unrelated, but thought the post could use this cute baby)|