11.11.2011

Pumpkin Bars

Five star Pumpkin Bars! Not kidding. I was so amazed at how moist, soft, and extremely tasteful these were. Thank You Paula Deen. Isn't she fantastic? I could watch her shows all day and I love that she loves butter- although it's not very healthy for you, especially when you're trying to be that tid bit leaner - but, I have a few exceptions, the months of November and December. CAN you blame me!? I promise, you'll love these. I added in about 1/8 cup more of pumpkin puree. If anything it only moistened the pumpkin bars more! 


Ingredients:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (I used Olive 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

Icing:

8-ounce package cream cheese, softened to room temperature
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 F°
Using an electric mixer, or by hand, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together with 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 x 9 inch baking pan. Bake for 30-40 minutes. Let cool completely before frosting. Cut into bars.

To make 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. Enjoy!

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