Another item that always comes to mind when I think of fall always puts a huge smile on my face. As soon as the first of October arrives, I immediately take out my fall decor from the storage closet and begin placing these beautiful little gems all around the house. I have quite the collection already and I'm always picking up more whenever I go to the store. What item might this be? The pumpkin, of course.
I love pumpkins. I love everything about them. I love their various colors, shapes and sizes. I love picking one at the local market, wrapping my arms around it and giving it a huge hug. I love the pumpkin guts. I love giving it a cute pumpkin face. I love placing a candle in it and watching its face come to life. I love everything about pumpkins and I cannot get enough of them.
Do you know what else I love about pumpkins? They taste great. Pumpkin can be added to a variety of dishes and, when completed, the finished product always looks and tastes exactly like fall...my absolute favorite season.
Pumpkin Bars with Cream Cheese Frosting
- 4 eggs
- 1 2/3 cups sugar
- 1 cup canola oil
- 1 can (15 ounces) pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 3-4 cups confectioners' sugar
- 1-2 teaspoons vanilla extract
- Preheat oven to 350 degrees and grease a 9x13 baking dish.
- Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
- Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.
- Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.
- Pour the batter into the baking dish and level out the batter.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool before removing from the dish or frosting.
- Frost the bars when they have cooled -- To make the frosting: Combine cream cheese and butter in a bowl and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.
* Recipe slightly adapted from Paula Deen