It is not traditional "pumpkin season" right now, but you know what...I'm NOT okay with that. Pumpkin, for me, is a year round thing. This recipe is a very popular one - you've probably seen it on a million food blogs or one of your family members has probably made it for years. It's as common as pumpkin pie. But even if they are common/popular, I did make them and wanted to share them because that's what I do!
If you haven't seen these or made them, then you're in for a treat! These tasty little squares are pumpkiny, moist and loaded with a cream cheese frosting :)
What you need:
For the bars:
- 4 eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 1 can (15 oz.) pumpkin puree
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- 8 oz. cream cheese, softened
- 1 stick butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla
- For the bars: Mix together eggs, sugar, oil, and pumpkin with an electric mixer or stand mixer until fluffy.
- In a separate bowl, mix flour, baking powder, cinnamon, salt, and baking soda.
- Add dry ingredients to wet ingredients gradually at a low speed. Mix until smooth.
- Pour batter into a greased 9x13-inch glass dish. Bake at 350* for about 30 minutes.
- Cool completely before putting the icing on it.
- For the icing: Beat cream cheese and butter together until smooth.
- Then add sugar until combined. Add vanilla and mix again.
- Spread icing on cooled bars. Cut into squares.
Recipe from Paula Deen
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