Pumpkin Week: Pumpkin Bars, Revisited

Last day of Pumpkin Week and it went out with a bang. I made these pumpkin bars and shared them with my fellow classmates. I first made them close to two years ago after my friend made them for me and I fell in love. These bars are just as good and I got so many compliments at school.

Day 1: Pumpkin Bread
Day 2: Pumpkin Oatmeal Chocolate Chip Cookies
Day 3: Healthy Oatmeal Pumpkin Pancakes
Day 4: Pumpkin Muffins
Day 5: Pumpkin Smoothie
Day 6: Pumpkin Cinnamon Rolls

Pumpkin Bars

Source: Paula Deen

Bars:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

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

Icing:

8-ounce package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

To make the bars: Preheat the oven to 350 degrees F.

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 combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

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 combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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