I'm writing to you in daylight this morning! I am so happy that it's quite a bit lighter when I woke up this morning. I was finding it soooooooo difficult to get my booty out of bed when it was still pitch black out over the last few weeks. I have to admit...I don't hate Daylight Savings like a lot of people do. I actually don't mind that after the clocks go back, it's dark out at 4:30PM. In fact, I kind of enjoy it for a couple of months. It reminds me of Thanksgiving and Christmas, snuggling under a blanket in flannel pajamas, eating hearty soup and drinking hot chai tea lattes, swirled with a cinnamon stick.
I might feel differently come February. But for now? I'm happy with dark, cozy evenings, and cool, bright, sunny mornings.
Last week I made pumpkin bars for the Halloween party in our building. I had made these bars years ago for Thanksgiving and have been looking for another occasion to make them for a while now. They are so easy, so pumpkiny and so moist. Topped with lucious cream cheese frosting, these pumpkin bars are definitely in my permanent recipe collection.
Though I made these for Halloween (as you can tell by my Halloween napkin tray :)), I think these are perfect for any autumn occasion, including Thanksgiving. You can even use the same orange, yellow and black imperials that I used here. They are also gorgeous with plain old white sprinkles...or no sprinkles at all! (Though in my opinion, everything is better with sprinkles).
Pumpkin Bars with Cream Cheese Frosting
*from Paula Deen, adapted slightly
for the bars:
1 2/3 C granulated sugar
1 C vegetable oil
1 15 oz. can pumpkin puree
2 C all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
for the frosting:
1 8 oz. pkg cream cheese, at room temperature
1/2 cup butter, at room temperature
2 C confectioners' sugar
1 tsp vanilla extract
colored sprinkles or imperials, optional
Preheat the oven to 350 degrees F.
To make the bars:
In the bowl of a stand mixer (or with a hand mixer), beat the eggs, sugar, oil and pumpkin together until light and fluffy.
In a separate mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix until completely combined.
Pour batter into a greased 13 x 9" baking pan. Bake for 30 minutes or until a toothpick comes out clean. Let cool completely and remove from pan.
To make the frosting:
Beat the cream cheese and butter in a stand mixer, or with a hand mixer until smooth and fluffy. Add the sugar, 1 cup at a time, and mix until combined. Add the vanilla and mix to combine. Spread on cooled pumpkin cake, top with sprinkles and cut into bars.
Try to eat just one. I dare you.
I seriously love these bars. They are even better if you cool them in the refrigerator. Devour with a fork. Or your hands. Either way.
So there you have it. Easy, delicious bars that are just about perfect for the season! I hope you all have a fantastic week!!
Questions of the Day:
What do you think about Daylight Savings? Love it or hate it? I kind of love it!
What's your favorite Thanksgiving-type dessert? I love pumpkin & apple anything!