I love pumpkins and squash. This time of year we have something from the curcubit family about every day of the week. Whether it roasted, sautéed, baked, mashed, or in this case, baked, it is a family favorite at my house. See - even Sofia (my daughter) is nothing but smiles surrounded by pumpkins!
When I came across this 1987 recipe for Pumpkin Bars, I knew it would be a hit. It was tucked away between cookie recipes. What caught my attention was the word PUMPKIN next to the word CREAM CHEESE FROSTING. Anyone else get excited to see those words together.
I highly recommend baking this recipe as soon as possible and bask in all the fall feels.
*Ingredient that you can find at your Illinois Farmers Market
INGREDIENTS:
2 cups flour
1 teaspoons baking powder
1 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs*
16 ounces pumpkin*
1 2/3 cup sugar
1 cup oil
1 cup chopped pecans*
DIRECTIONS:
Preheat oven to 350 degrees.
Combine the flour, baking powder, cinnamon, baking soda, and salt.
In a mixer bowl, beat together the eggs, pumpkin, sugar, and oil.
Combine the wet and dry ingredients. Beat well. Stir in pecans.
Spread the mixture on an ungreased 15x10x1" baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Once completely cool, frost with the cream cheese frosting.