Tuesday, July 30, 2013

Pumpkin Bars with Cream Cheese Frosting


One highlight of my summer has been the once a week book club that I'm part of. I've never been part of a book group before so, this is a whole new experience for me, a real adventure. The gals at my table are so easy to be around, so open and I feel like I've really been privileged to discuss the book and dig into big real life topics with them.

The book we've been going through is "The Artists Daughter" by Alexandra Kuykendall. It's an easy read and a great book for encouraging deep conversation. We've discussed all the major stuff: Our relationships with our parents, how mothering has shaped us, our fears and what brings us joy. This book is not for surfacey "how's the weather" type of conversations. Oh no, it digs straight into the depths of who you are and what has shaped you, which has been great for really getting to know these sweet friends.

So anyway, recently it was my table's turn to bring the snack and even though it's still July, I got a hankerin' for a treat made with pumpkin. The mornings have been cool and foggy lately and the days are just beginning to get shorter. I can't help but want to fully enjoy August, while anticipating all the goodness that comes with fall. After all, fall really is the best time of year, is it not?

As these baked, our house smelled amazing. After they were completely cooled, I whipped up our favorite cream cheese frosting, spread on a thin layer and then dusted them with Pumpkin Pie Spice. They were so easy to make and so good.


Pumpkin Bars with Cream Cheese Frosting

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/3 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
Pumpkin Pie Spice for garnish

Preheat oven to 350 degrees F

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Whisk together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into a greased 9x13 pan. Bake for 25 to 30 minutes in preheated oven or until inserted toothpick comes out clean. Cool before frosting.

To make the frosting, cream together the cream cheese, butter and vanilla. Slowly add in the powdered sugar, beating until mixture is smooth. Spread onto the cooled bars. Dust with Pumpkin Pie Spice.

So, what do you think? Is it too soon to break out the pumpkin or should we go for it?
Angela

5 comments:

  1. Ahhh!!! You're killing me! That is my FAV!!!!! I found a good pumpkin cookie recipe that is very similar to these!!! Guess I will have to whip up something pumpkiny today instead of the chocolate cookies I was thinking! (I ALMOST made chili and homemade bread the other day!! We have had very fall like weather here!)

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  2. Those look so yummy!! I'm totally making them! :)

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  3. gonna make 'em tomorrow....thanks for being inspiring in so many ways!!

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  4. I can't wait to start baking with Pumpkin either. Autumn is my favourite season. Visiting from I'm Lovin It.

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  5. OH NO!!! Never too early for pumpkin anything!!! I just made them and they look delicious. Very easy and quick to make. Thank you for the recipe!!

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Thank you for your comments. I read every single one of them and they always make me smile.

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