Recipe | Pumpkin Bars with Cream Cheese Frosting

       Believe it or not---this is the first pumpkin recipe that I've baked this fall!  By this time, I have usually baked at least one batch of pumpkin muffins and pumpkin bread since the beginning of September. 

   
       If you're in need of a dessert to take to a Hallowe'en party at school, or to share with family and friends on Thanksgiving--- this is a quick and easy recipe.  I think it's much easier to transport one large pan, than a dozen cupcakes or muffins.

     For Hallowe'en add decorations like ghosts, witches, skeletons and Jack O'Lanern picks--- they will be a hit wherever they're served!

      A few options to decorate them with for Thanksgiving is colored leaf candy sprinkles, candy corn or chopped pecans.

     With Hallowe'en just around the corner---I decorated mine with the picks.   Erich likes to have a snack after school and he's my taste-tester, he said, "they're awesome!"

    Pumpkin Bars

                                                                                     Preheat oven 350* F

Lightly butter and flour 13x9 pan

Sift together

2  cups flour

2  teaspoons baking powder

1  teaspoon baking soda

1  teaspoon kosher salt

1  teaspoon ground cinnamon

1  teaspoon allspice

1  teaspoon ground nutmeg

1  teaspoon ground cloves

In a large mixing bowl combine the following on low-medium speed

4  large eggs, room temperature

1  cup granulated sugar

1/2   cup packed light brown sugar

1  can pumpkin puree

1  cup canola oil

1  teaspoon  vanilla extract

Gradually add sifted ingredients to mixing bowl on low speed just until it is all incorporated.

Pour mixture in pan and spread evenly.

Bake 25--30 minutes or until a toothpick comes out clean when inserted in center of pan.

Allow to cool completely in pan before frosting.

Frosting

1/3  cup butter, room temperature

3 ounces  cream cheese

1  tablespoon milk

1  teaspoon   vanilla extract

2  cups confectioner's sugar

1/3  cup chopped pecans (optional)

In mixing bowl beat together butter, cream cheese, vanilla and milk until creamy.  Add confectioner's sugar, slowly, one cup at a time on low speed until smooth.  Spread evenly on pumpkin cake. 

(I put the pan in the refrigerator for a few hours.)   Cut into 2 1/2"  by 3" rectangles.

Decorate with colored sugar sprinkles, shapes, candy corn or party picks.

                                                          

                                                                 

                                                                   Happy Fall Baking!

                                                                          ~Marcie

P.S.  This makes the house smell so good while it's in the oven!