I made some of these yesterday. I posted the recipe before, but they're so good I thought I'd bump it up again ('tis the season!
). These also freeze beautifully.Killer Pumpkin Bars
Note: These are cakey and moist in texture
rather than firmer, denser, chewy or with a crust and topping like other bar-type desserts. If you don't own the larger pan, it's worth getting one just for these. You can very easily cut the recipe in half and use a 9 x 13 x 1 rimmed sheet pan.
2 cups sugar
1 cup butter (2 sticks), room temp.
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temp.
2 cups flour
2 tsp. baking soda
1 tsp. each
cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt
Preheat oven to 350. Lightly grease a 15 x 10 1/2 x 1 pan.
Sift flour, baking soda, spices, and salt together; set aside.
Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan.
Bake for about 25 minutes or until toothpick comes out clean and/or it springs back when lightly touched. Cool completely and frost.
Icing (can be increased, if desired):
3 oz. cream cheese, room temp.
1 stick butter, room temp.
1 tsp. vanilla
2 cups powdered sugar
Beat together until smooth.