Pumpkin Week: Pumpkin Bars

It's no secret that I'm a disorganized mess that can't get things done on time.  So is anyone surprised that the pumpkin week that I promised last Friday is just starting now... on Tuesday night?

You know how it's the easiest recipes that you make that people love the most and ask for the recipe most often?  Like Macaroni & Cheese and Santa Fe Cheese Soup. That's what these pumpkin bars are.  This is definitely my most-requested dessert recipe.  But maybe that's because I make it frequently, because they're so easy.  And delicious!


Straight from the Westmark Evangelical Free Church Cookbook, I give you...

PUMPKIN BARS

• 2 c flour
• 2 c sugar
• 1 tsp soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 4 eggs
• 1 can (16 oz) pumpkin
• 1 c oil

Add all ingredients and beat with mixer until well blended.  Pour into a greased 15 1/2 x 10 pan and bake for 30 minutes.  Frost with a cream cheese icing.

Ruby Johnson Christianson (Mrs. Quinton)

daughter of Rev. Ernest Johnson

CREAM CHEESE FROSTING (from Better Homes and Gardens)

1 8 oz package cream cheese, softened

1/2 c butter, softened

2 t vanilla

5 1/2 to 6 cups powdered sugar

In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy.  Gradually beat in powdered sugar to reach spreading consistency.  This frosts tops and sides of two 8 or 9 inch layers. (Halve the recipe to frost a 9 x 13 inch sheet cake).  Cover and store the frosted cake in the refrigerator.

If you make the 9 x 13 batch, make half of the recipe, just like it says.  If you do a full sheet of bars,  I would do a full recipe of frosting.