Pumpkin Bars

Matt and I had a little housewarming gathering yesterday, our first time entertaining in the new digs. How I managed to forget what a tremendous about of work throwing a par-tay is escapes me, but I was reminded today while scrubbing smashed chocolate chips off my kitchen floor. Oh well, it was worth it to see so many friendly faces all in the same place. That rhymes. Sort of.

Plus, it was a good excuse to celebrate my favorite season - and month - in true autumnal style: pumpkins, mums, fire pits, the works. 

I made Paula Deen's pumpkin bars as a dessert, and they were a hit. The recipe is easy, and the cake itself is not too sweet. The cream cheese frosting gives it the sweetness it needs. I say YUM. Heck, I'll say it again. YUM. 

Pumpkin Bars [recipe from Paula Deen]
Pumpkin Bars:
-4 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

Icing:
-8-ounce package cream cheese, softened
-1/2 cup butter or margarine, softened
-2 cups sifted confectioners' sugar
-1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F.

2. 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.

3. Spread the batter into a greased 13 x 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

4. 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.