Pumpkin Bars Recipe; My New Signature Fall Dish

10.06.12

Guys. Girls. Everyone. Listen up. I am in love.

I have a whole list of scheduled posts that probably, definitely, should be posted prior to some recipe... but guess what? This recipe was so-finger-licking-good I just couldn't wait to share.

And lucky for you, because now you can make this recipe and lick your fingers as well. All ten of them.

I made these earlier this week. The husband? When he came home? Could barely keep his hands off of them. And we hadn't even started eating dinner. I literally had to push him out of the way. And then the next day, I did the unthinkable... I sent half of it off to work with him. Just so I wouldn't eat it all. Because believe me friends, I would.

4 large eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
6 ounces cream cheese
6 tablespoons butter, softened
3 cups confectioners' sugar
Directions:

Preheat oven to 350°F.
Grease and flour one glass 9 x 13 inch pan.
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
Spread into prepared pan.
Bake at 350° for 25 to 30 minutes.
Remove from oven and allow to cool.


For the frosting: beat together the cream cheese, butter and confectioner's sugar.
Evenly spread over bars after they have cooled.

Source of Recipe: Food.Com