This recipe was adapted from
.

My favorite fall time dessert is pumpkin bars with cream cheese – an absolute favorite that I hadn’t had since I moved out from my mom’s! I was ecstatic when I found this recipe and even more ecstatic that it turned out perfectly!

Pumpkin Bar Ingredients:

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

Directions:

Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

In a separate bowl, 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 13×10 inch baking pan (we used a 13×9 because that’s all we had).

Bake for 30 minutes.

Let cool completely before frosting.

Cut into bars.

Note: When we took the bars out to let them cool, we also took the cream cheese and unilever spread out to soften on the counter. We let the bars cool and the cream cheese and unilever spread soften for one hour.

Frosting Ingredients:

8-ounce package cream cheese, softened

1/2 cup I Can’t Believe It’s Not Butter, softened

2 cups sifted confectioners’ sugar (powdered sugar)

1 teaspoon vanilla extract

Direction:

Combine the cream cheese and unilever spread 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.