Fall is Here!

So I found this recipe for pumpkin bars and thought the weather is cooling off, fall is here, what better than pumpkin? These were delicious, the icing makes the bars. I love it. My only complaint is that I don't really feel like they are bars. When I think of bars I think of thick and chewy, not light and fluffy. So I renamed them Pumpkin Cake Bars. They are like a cake but thinner like bars, I think it's a good compromise. I will be putting this recipe in my keeper file and I suspect will be making them many more times this fall. Hope my girls at work like pumpkin!

Pumpkin Cake Bars

2 cups flour

1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
4 eggs
16 oz canned pumpkin
1 1/2 cups sugar
1 cup canola oil

Frosting:

6 oz cream cheese
1/2 cup butter, softened
2 cups powdered sugar
1 Tbsp vanilla

Directions:

In a large bowl sift together the flour, baking soda, baking powder, and cinnamon. In another large bowl beat together with a mixer, the eggs, pumpkin, sugar and oil until well blended. Combine the flour mixture with the pumpkin mixture and mix well. Spread batter into 15x9 or 9x15 otherwise known as a jelly pan. Bake @ 350 for 30 minutes.

Make the frosting while the cake bars are cooking. Beat the cream cheese and butter together until smooth. Add the vanilla and mix well. Slowly add the powdered sugar a little bit at a time and mix well after each addition. As an additional option to the icing you can add 1-2 tsp of cinnamon into the mixture to add a different flavor, it is yummy. Place the icing into the refrigerator to chill. Ice the cake bars after they have cooled for about 30 minutes.

Enjoy :)