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!
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!