A Spooktacular Treat: Pumpkin Bars
In the fall of 1993 my mother made sure I went away to college with all my favorite recipes. Today, her homemade cookbook is my most referenced amongst my collection of titles including names like Ina, Giada and Tyler. This recipe is one of my favorites from mom because it’s easy and delicious (similar to a carrot cake). I added the decorative sprinkles for the first time last weekend for a Halloween party that included six adults and six children – they’re a hit for all ages. Happy Halloween!
Pumpkin Bars with Cream Cheese Frosting
2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs, beaten
1 cup vegetable oil
1 cup canned pumpkin
1 cup walnuts, chopped (optional)
Cream Cheese Frosting (see below)
Combine flour, cinnamon, baking soda, salt and sugar. Stir in beaten eggs, oil, and canned pumpkin until thoroughly combined. Stir in chopped walnuts. Spread batter into an ungreased 15 x 10 x 1-inch baking pan.
Bake in a 325 degree oven for 30 minutes. Cool and frost with Cream Cheese Frosting. Cut into bars.
Cream Cheese Frosting
2 (3-ounce each) packages cream cheese, softened
6 tablespoons butter OR margarine, softened
1 teaspoon vanilla extract
3 cups powdered sugar
Blend together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar.