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!

Pumpkin Cake Roll

I have always wanted to make one, but have had this lingering fear that it would be a complete flop! You know the feeling right? So you avoid ever making it, but wish you could? Today was my first attempt at making a pumpkin roll. My only problem was rolling it back up without the pumpkin sheet slightly cracking. Any suggestions? I'm sure I could use advice from an expert. Despite the imperfections, I wouldn't have the slightest problem making another pumpkin roll. It was beyond divine! Extremely delicious, perfect for the season, and a great treat for neighbors and friends. I love, what I call, the pumpkin months. So many fun recipes to try and share. Enjoy!

Ingredients:

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

Filling:

1 cup powdered sugar

1 (8 oz.) pkg. of cream cheese

4 tsp butter or margarine

1/2 tsp. vanilla

Directions:

Preheat oven to Bake at 375 F°. Mix together eggs, then add sugar, pumpkin, and lemon juice. Set aside. Add together the dry ingredients. Mix well. Then fold both mixtures together. Take a baking sheet, greased and lined with waxed paper. Pour batter into sheet. Bake for 15 minutes. Sprinkle a dish cloth with powdered sugar. Once cake is out of oven, flip it onto the dish cloth, remove wax or tinfoil and the sprinkle top with powdered sugar. Slowly being rolling the cake up with the cloth. Let cool. Unroll, spread filling, and roll back up!