These bars are the best Pumpkin Bars I’ve ever had. They’re more like a moist and delicious pumpkin cake the the best cream cheese frosting in the world. The recipe is from Paula Deen & Friends: Living It Up, Southern Style – Trust me, you’ll want to make these bars as soon as you possibly can. Like…oh, I dunno…right now! (More about the Cookbook, itself, below.)
1 – 2/3 cups granulated sugar
1 cup oil
one 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
One 3 ounce package cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened (I used and recommend butter)
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees.
2. 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 comined and the batter is smooth.
3. Spread the batter in an ungreased nonstick 13 by 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
4. 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 smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Makes 48 small bars or 24 larger ones.
This is, without a doubt, one of my favorite Cookbooks. The cover on mine is stained and tattered and the pages are as worn as sequins on a drag queen. Some of the recipes from this collection are:
Buttermilk Pound Cake
Green Chili Corn Muffins
Fresh Asparagus with Lemon Butter
Hot Chicken Salad
Almond Danish Swirls
Wild Rice Salad
Suzie’s Peach Pickles
Tomatoes with Blue Cheese
Hot Spinach-Artichoke Dip
Animal-Shaped Sugar Cookies
Chocolate Chip Pie
Kentucky Country Ham
….and many, many, many, many, many more!