I found this delicious recipe on My Kitchen Cafe, where Melanie in turn gives credit to Paula Deen. Let me just say, my husband and I are suckers for anything pumpkin! So when I saw this recipe it didn’t matter that it was almost 100 degrees out…. we couldn’t wait for “pumpkin season.” And our impatience was rewarded! These bars are incredible. However, I did think the name was a little deceiving. They turned out more like a dense cake in the 9×13 pan. Next time I want to try making it on two cookie sheets (or splitting it between two 9×13 pans) for a thinner bar. Either way, these are truly heavenly. This might be my new favorite pumpkin dessert!
Submitted by Mindy
1 2/3 cups granulated sugar1 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 powdered 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. In a separate bowl, 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 (I used 9×13). 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.