Yummy Pumpkin Bars...a sure sign of fall!

Yesterday, Bob and I saw an old friend/wardie, Biffy Turner. After chatting a minute, she offered us a Pumpkin Bar. Who's going to turn one of those babies down? NOT I!!

AMAZINGLY DELICIOUS!!

So, in my grocery shopping adventure, I made sure to pick up a few cans of pumpkin and cream cheese. Can't go wrong with those two ingredients. {smile} The house smelled FABULOUS this morning as they were baking and they were even better tasting than I had remembered. Thank you Biffy for reminding me how much I love these little gems and Paula Deen for the great recipe!! 

PUMPKIN BARS

from Paula Deen

INGREDIENTS:
Bars:

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

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees. 

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 13x10 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.

Recipe Courtesy Patty Ronning as adapted by Paula Deen

Servings: 48 small bars or 24 larger bars
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy