Friday, September 30, 2011
All right y'all! (Imagine Paula Deen saying that, please). Week 2 of pumpkin goodness! This week, one of my colleagues moved on to a new job and it was also her birthday. I also had a cup of pumpkin left from making these Pumpkin Chocolate Chip Cookies! I finally settled on Paula Deen's Pumpkin Bars with Cream Cheese Frosting. I added some nutmeg, because what is a pumpkin recipe without both nutmeg and cinnamon? Also, I'm not sure if this is allowed in the world of our favourite Southern belle/chef, but I reduced the amount of oil and butter in the bars and the frosting, and guess what? The bars were delicious!! They got rave reviews at work too. For more amazing pumpkin recipes, check out the "Pumpkin Party" over at Keep it Sweet! (Also note the beyond gorgeous bottom plate that I bought this weekend at Anthropologie! I'm in love.)
Pumpkin Pie Bars
From Paula Deen
1 2/3 cups granulated sugar
3/4 cup vegetable oil
1 cup pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/4 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350°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, nutmeg, 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 a 13x9 inch 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.