It's fall! And so begins my annual psychological turning of the seasons (the weather here won't follow suit for at least another month). Somehow it always starts with pumpkin and this year is no exception. I found this recipe from Paula Deen and it was my first step into the new season. They're called pumpkin bars, but it's really more of a pumpkin cake. They're impossibly moist (C'mon, it's Paula Deen, what did you expect?) and have a long shelf life. I've frosted them with cream cheese icing, but I can tell you on good authority that they're quite tasty without it, too.
Have a great weekend!
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees 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, 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 13-x-10-inch baking pan. Bake for 30 minutes, or until a toothpick comes out almost clean. 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.