extraordinary pumpkin bars

a number of years ago, a co-worker brought these delectable bars into work — and thankfully i was able to snag one before the entire platter was gone in record time. a long-time favorite passed down from her mom to her, she was kind enough to share the recipe with me for these oh-so-moist pumpkin treats. though i’ve included her recipe for frosting, i love these naked — and of course you can always top individual bars with a bit of whipped cream and a very slight sprinkle of cinnamon. can you say ‘delicious?!”

extraordinary pumpkin bars
4 eggs
1 2/3 cups baker’s sugar
1 cup vegetable oil
1 15 oz. can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

1. preheat oven to 350 degrees.
2. in mixer bowl, beat eggs, sugar, oil and pumpkin until light and fluffy.
3. add flour, baking powder, cinnamon, salt and baking soda to mixture and mix thoroughly.
4. spread batter in ungreased 13 x 9 x 2 baking pan.
5. bake at 350 degrees for 35 – 40 minutes.
6. remove from oven to wire cooling rack. when completely cool, cut into bars and enjoy!

frosting (optional):
2 cups sifted confectioner’s sugar
1 3oz. package cream cheese
1/2 cup unsalted butter
1 teaspoon vanilla

1. cream together cream cheese and butter.
2. stir in vanilla.
3. add powdered sugar a little at a time, beating well until mixture is smooth.

take note: you can frost the bars while they are uncut and still in the pan – just be sure the pan and bars are completely cool. or you can just serve the bars naked (my favorite!) and just add a dollop of the cream cheese frosting to the top or side of the bar.

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