Pumpkin Bars

Well Halloween is almost upon us and my world is surrounded by all things pumpkin.  Literally.  Scott counted 68 gourd-related items strewn haphazardly about the house.

Anyways, I was looking for something pumpkin-y to make for Bible Study this past Thursday and decided to try a new recipe, (to me at least) it's been around and comes from the highest possible source: Mary Gieser.  I added a bit of sugar to the frosting and increased the cream cheese, but aside from that, it's all Mary.

Three really nice things about this recipe: it makes a ton, filling a half sheet/jelly roll pan; it uses an entire can of pumpkin; and third, you can make it the day ahead of time with no discernible difference, perfect for a Halloween party.  Enjoy!

Pumpkin Bars
4 eggs
1 & 2/3's cups sugar
1 cup canola oil
1 (15 oz) can of plain pumpkin
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Preheat the oven 350 degrees.  Spray a metal half sheet pan (or jelly roll pan) with Pam.  In a mixing bowl, beat together the eggs, oil, sugar and pumpkin until it's well mixed.  In a separate small bowl, combine the dry ingredients and then add them to the wet.  Mix thoroughly.  Spread the batter evenly into the pan.  Bake for 25-30 min, or until a toothpick comes out clean.  Cool the bars completely.

As the bars bake, make the Frosting:
4 oz. cream cheese, softened
1/2 cup butter, softened
1/2 tsp. vanilla
1/4 tsp. salt
2 cups powdered sugar

In a medium bowl, beat the cream cheese and butter with a hand mixer until smooth.  Slowly add in the remaining ingredients and beat until fluffy.  Use it to frost the bars when they're cool.

These are delicious, delicate with a strong flavor of pumpkin.  Closer to a cake then a cookie, but you can still pick it up with your hand.  Try them!