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Pumpkin Bars

© Crysta M. Curtiss

This doesn't really seem the time of year for pumpkin recipes - depending on how you look at it the holidays are still long gone or fast approaching - but these sounded especially yummy when I came across the recipe the other day, and I had to share.

I usually have a can of pumpkin or two someplace in the back of my pantry, don't ask me why. I have no conscious recollection of ever having bought pumpkin, aside from the holidays, but it always seems to be there!

These bars are so soft and moist, you are going to love them. They will make you want to stock your cupboards with pumpkin!

Pumpkin Bars

4 eggs; 1-2/3 cups white sugar; 1 cup vegetable oil; 1 (15 oz.) can pureed pumpkin; 2 cups all-purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; 2 tsp. ground cinnamon; 1 tsp. salt

Frosting: 1/4 pound cream cheese, softened; 1/2 cup butter, softened; 2 cups powdered sugar

Preheat oven to 350 degrees.

In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking poser, baking soda, cinnamon and salt. Stir into pumpkin mixture until thoroughly combined.

Spread batter evenly into an ungreased 10 x 15 inch jellyroll pan. Bake for 25 to 30 minutes. Cool before frosting.

To make frosting, cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating until smooth. Spread evenly over the top of the cooled bars and cut into squares.

Makes 24 servings.