More love is being shown to the fruit that is the giant orange pumpkin. Maybe by the time the pumpkin flavored goodies run out, I will have created a disdain for the flavor by the amount that I would have consumed by then.
A request from Brando was for some pumpkin bars. Knowing that I would never be able to create them as delicious has his mums, I attempted with the full-of-love recipe by Paula Deen.
- 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
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
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.
The bars turned out a little high, so they were more like pumpkin cake bites, then bars. Should have used a bigger pan, however, these were scrumdiddlyumptious!
Just limit consumption…there is an entire cup of oil (which I did cheat and used half oil, half applesauce..sorry Susan..) and almost two cups of sugar!