Pumpkin Bars

It’s the time of year when grocery stores signal the arrival of fall by packing produce shelves with one of the season’s most versatile foods - pumpkins. As you organize your recipes for this year’s big feast, make sure to count this pumpkin bar recipe among your arsenal of crowd-pleasing desserts. This recipe originally appeared in a 1976 issue of Better Homes and Gardens under the title of “Paul’s Pumpkin Bars.” But year-after-year as trays of the bars were served up at my family functions, we adapted the dessert to be our own by spicing it up with cloves and ginger.

Shopping List

For the bars:

• 2 cups of all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• 4 eggs
• 1 16-oz. can of pumpkin
• 1 ½ cups sugar
• 1 cup vegetable oil
• 1 cup chopped pecans or walnuts

For the frosting:

• 13-oz. package of cream cheese
• ¼ cup butter
• 1 teaspoon vanilla
• 2 cups of powder sugar, sifted

Recipe

Pre-heat the oven to 350º.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in a bowl. Set aside.

In a mixmaster, beat together the eggs, pumpkin, sugar and oil.

Add the flour mixture to the mixmaster and mix well.

Stir in half of the chopped pecans.

Spread the mix into an ungreased 15×10x1-inch cookie sheet and bake it for 25 to 30 minutes (the bars are fully baked once an inserted toothpick comes out clean).

Prepare the frosting by beating together the cream cheese, butter and vanilla.

Gradually add the sifted powder sugar to the cream cheese mixture.

Spread the frosting over the cooled bars and sprinkle with the remaining chopped pecans.