Sunday, September 14, 2014


This scrumptious recipe is a Paula Deen creation.  When you make it, I guarantee your house will smell amazing.  Fall is just days away and all things pumpkin will be making their way to the table.  If you make this for your family or friends, I'm sure it will be a hit.

While Olivia and I are sorry to see summer pass and the bounty that garden fresh ingredients provide, we are also looking forward to enjoying all of the yummy things we have home canned and frozen.  Most foods are available year round anymore, but eating things when they are in seasons and REALLY fresh, is such a gift.  Pumpkin is one of those seasonal favorites.  Hope you enjoy this tasty recipe featuring an autumn favorite.




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.

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