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PUMPKIN BARS WITH
CREAM CHEESE FROSTING
Provided by: Lauren Gaines at Gingerbread House
INGREDIENTS:
FOR THE PUMPKIN BARS:
4 eggs
1 2/3 cups granulated sugar
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
FOR THE CREAM CHEESE FROSTING:
8-ounce package cream cheese, softened
½ cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 350
degrees F. Grease 13X9-inch
baking pan.
In the bowl of a stand mixer fit-
ted with the paddle attachment
combine the eggs, sugar, oil and
pumpkin on medium speed until
light and fluffy.
In a large bowl whisk together
the flour, baking powder, cinna-
mon, salt and baking soda. Hand
mix the dry ingredients into the
pumpkin mixture until just com-
bined. Do not overmix. Spread
the batter into the prepared
13X9-inch baking pan. Bake for
25-30 minutes or unt8il toothpick
inserted into the middle comes
out clean. Transfer to a wire rack
and allow to cool completely. In
the bowl of a stand mixer fitted
with the paddle attachment com-
bine the cream cheese and but-
ter until smooth. Add the sugar
and mix at low speed until com-
bined. Stir in the vanilla and mix
again. Spread on cooled pump-
kin bars.
Source: adapted from Paula Deen
RECIPE
OF THE MONTH
