Saturday, October 23, 2010

Ever Faithful Pumpkin Bars

I have a friend who loves to bake.

I use to work with him and every Friday he would bring in a baked good for a TGIF treat.

He has given me loads of his recipes over the years, including his Pumpkin Bars with Cream Cheese Frosting. 

I have been making them every Fall since 1996.  I know that because I still have the email he sent me with his recipe, dated 1996.

So basically every Fall, for about 14 years, I've made his pumpkin bars.   Faithfully, loving them each and every time.

But just about every other year, without fail...........I am unfaithful.   There is always some Pumpkin Bar recipe that lures me a home wrecker.........and every year, I fall for it.  I cheat on my friend's pumpkin bars. 

Some home wrecker will have a recipe on TV that I "think" I have to try.....or some October issue magazine will have a glorious picture of pumpkin muffins or a pumpkin cake, that lures me in. 

I guess the grass seems greener on the other side. But trust me.  It's NOT!

Take my word for it, this is the best PUMPKIN recipe that I have tried in the past 14 years.
Yes I have been unfaithful.  But every year, these loving bars have always been faithful to me.

I will never stray again.


Please note:  I always make these in a Jelly Roll Pan.  Some call it a quarter-sheet cake pan.
12 x 17 with only a 1 inch high side.  This makes the bars thinner and much easier to bake.  This is my favorite pan for baking. I rarely use a 9 x 13 pan anymore.
See how the sides are low.  It just makes it cook evenly and creates bars that are not so thick.  Just a personal preference.

1 c. vegetable oil
4 eggs
2 c. sugar
16 ounce canned pumpkin (not pumpkin pie filling. make sure it says canned pumpkin)
1 tsp baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 c. flour

In large mixing bowl, cream oil, eggs, and sugar.  Add the pumpkin baking soda, salt, baking powder, cinnamon, and flour.  Mix well.  Pour into greased jelly roll pan.  Bake at 350 for 20 to 25 minutes or until toothpick comes out clean when inserted in center.

Cool completely.

4 ounces cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
1 3/4 c. sifted powdered sugar

Cream together cream cheese, butter and vanilla until smooth.  Gradually add powdered sugar, mixing well after each addition. If frosting is too thick, slowly add a touch of milk to desired consistency.

Be sure to store these babies in the refrigerator!


1 comment:

  1. Let me just say these are fantastic. I have a recipe exactly like this that I sent to a Boy Scout Campout and it came home empty and several boys came up to me at church and told me they were wonderful. This is a recipe worth keeping