As soon as the leaves begin to show their Fall colors, I start to crave pumpkin bars. Of course we can eat these bars year-round, but for some odd reason we tend to especially enjoy this recipe in the Fall around Halloween and Thanksgiving. Pumpkin bars require very little time in the kitchen and the recipe can serve multiple events. It is very handy freezing the extra bars for an upcoming or unexpected event or party. This recipe has been shared for many years among my family. It is a treasure!
2 cups sugar
1 cup grapeseed oil
15oz. fresh pumpkin, or 1 can of pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
6 ounces cream cheese
¾ stick butter or margarine
1 tablespoon milk
1 teaspoon vanilla extract
4 cups powdered sugar
Directions for Bars
1. Preheat oven to 350°F.
2. In a large bowl, mix eggs, sugar, oil and pumpkin together.
3. In a medium bowl, mix dry ingredients together and then add to the main ingredients.
4. Continue to mix all ingredients, and pour into a greased baking tray; approximately 12in. x 18in. x 1in.
5. Bake for 25-30 minutes or until toothpick comes out dry.
6. Cool and then frost (see directions for frosting) bars. Keep bars in refrigerator or freeze.
Directions for Frosting
1. In a medium bowl, beat cream cheese, butter, milk and vanilla together until blended.
2. Add powdered sugar one cup at a time until consistency is just right to spread onto bars.