Everybody Loves These Pumpkin Bars

Last Sunday we had a potluck Thanksgiving dinner for our Sunday school kids. My contribution was two sheets of pumpkin bars; one frosted and one plain. I wanted to be sure that there was enough for everyone, and the first sheet disappeared quickly! I took most of the bars on the second sheet home, and Ed said that we could bring them to Thanksgiving dinner on Thursday. Silly man! As if they will last until Thursday! You can make your own cream cheese frosting or do what I did: buy a can of frosting at the store. And they taste just as good without frosting.

Pumpkin Bars

4 eggs
2 cups white sugar
1 cup canola oil
1 can (15 ounce) pumpkin puree
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. salt

Preheat oven to 350 degrees. Grease a large jelly roll pan. Beat eggs with electric mixer until foamy; add sugar, oil and pumpkin. Beat on medium speed until incorporated for 2 minutes. Mix dry ingredients in separate bowl and beat into egg mixture on low speed until just combined. Pour batter into prepared pan. Bake for 20-25 minutes.

Cream Cheese Frosting

Beat 1 package cream cheese, softened, with 1 cup butter, softened, and 2 tsp. vanilla together until creamy. Gradually add 4 cups confectioner’s sugar and beat until smooth. Spread frosting over cooled pumpkin bars.

Enjoy with a cup of coffee!

To print this recipe, click here!