This is why I need pumpkin!
Killer Pumpkin Bars
Note: These are cake-like and moist in texture rather than firmer, denser or with a crust and topping like other bar-type desserts. They freeze beautifully.
2 cups sugar
1 cup butter (2 sticks), room temperature
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temperature
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt
Preheat oven to 350. Lightly grease a 15 x 10 -1/2 x 1-inch pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 25 minutes, or until cake springs back when touched or toothpick comes out clean. Cool completely and frost.
Icing (can be doubled, if desired):
3 oz. cream cheese, room temperature
1 stick butter, room temperature
1 tsp. vanilla
1/2 tsp. orange zest (optional, but it really brings out the flavor in the icing)
2 cups powdered sugar
Mix together until smooth.
Note: If desired, the recipe can be very easily halved. A 9 x 13 x 2-inch sheet pan (quarter sheet) works perfectly. The baking time will be about the same...start checking at 20 minutes.
Killer Pumpkin Bars
Note: These are cake-like and moist in texture rather than firmer, denser or with a crust and topping like other bar-type desserts. They freeze beautifully.
2 cups sugar
1 cup butter (2 sticks), room temperature
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temperature
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt
Preheat oven to 350. Lightly grease a 15 x 10 -1/2 x 1-inch pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 25 minutes, or until cake springs back when touched or toothpick comes out clean. Cool completely and frost.
Icing (can be doubled, if desired):
3 oz. cream cheese, room temperature
1 stick butter, room temperature
1 tsp. vanilla
1/2 tsp. orange zest (optional, but it really brings out the flavor in the icing)
2 cups powdered sugar
Mix together until smooth.
Note: If desired, the recipe can be very easily halved. A 9 x 13 x 2-inch sheet pan (quarter sheet) works perfectly. The baking time will be about the same...start checking at 20 minutes.
. Thanks, Pam
