We are down to our last container of (now frozen) food we grew last year. It was pumpkin and now it’s in this pumpkin bar. Time to start planning the new garden! We will need a lot more sugar pie pumpkins to get us through next year since we ran out of it this soon.
My husband loves pumpkin bars. I don’t think I make them as dense as he would like, but I have never gotten around to asking his mom for her recipe. The recipe I currently make comes from Patty Ronning but is adapted by Paula Deen. They are very easy to make and a nice, moist bar. The recipe comes from this book:
Even though Paula Deen isn’t my favorite TV personality (I find her to be a little on the annoying side) I looooooove me some southern style cooking! I’ve been craving fried chicken for about 2 weeks straight now. Stay tuned tomorrow for a Canadian bar recipe!
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 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
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.