Thanksgiving is just around the corner and pumpkin is on everyone’s brain, but mine. This is the first pumpkin anything I’ve made all year… I’m just not ready for it to be the end of November yet… My aunt gave me this recipe many years ago. This is the most simple pumpkin bar recipe I’ve came across and even though it is super simple, it’s the softest and most moist! Our family raves over it! You can go from mixer to oven to cooling rack in 30 minutes. I’m sure you’ve heard me mention this before, but…. cream cheese makes everything even better!! These already delicious bars come with a cream cheese frosting that just pushes it over the top. Try these Zucchini Muffins with Cream Cheese Frosting and Caramel Fruit Dip (using cream cheese) for an extra dose of cream cheese. If you’re pressed for time or just want to whip up a quick, yummy dessert, this is one that is a must!
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- 2 cups white sugar
- 2 cups (16 ounces) pumpkin puree
- 4 eggs
- 1 cup oil
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 8 ounces (PHILADELPHIA) cream cheese
- 6 tablespoons butter, softened
- 1 teaspoon vanilla
- 1 1/2-2 cups powdered sugar
- Cream together the sugar, pumpkin, eggs and oil. Sift in dry ingredients. Pour into a greased 9x13 baking dish
- Bake at 350* for 25 minutes or until tests done
- Let cool completely before frosting
- Cream together the cream cheese and butter. Add vanilla. Gradually add powdered sugar until you're reached desired thickness and sweetness
- **I actually use two 8x8 baking dishes instead of a 9x13 which will cook in about 20 minutes**
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This recipe has been featured here:
Nibbles by Nic — Munching Mondays #16
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