Mmmmm Monday!

Our family just made a great pumpkin bar recipe!  Since Thanksgiving is over, cans of pumpkin are going to continue to be on sale. Pick up a couple for treats for friends or family!


Pumpkin Bars
recipe courtesy Patty Ronning as adapted by Paula Dean



  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable 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


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


Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the 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 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the 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.

1 comment:

  1. The pumpkin bars sound delicious! I have some cans of organic pumpkin just waiting to be used.

    My favorite lazy thing to do with canned pumpkin is mix in some pumpkin pie spices (cloves, nutmeg, ginger) and microwave (single serving size bowls). Pumpkin pie sans crust. :)