Monday, October 6, 2025

It's Pumpkin Season

  It occurred to me this morning that I haven't shared here what is a big part of my life--cooking.  I have several sources of amazing recipes and this is one of them--Taste of Home. If you follow this link, you will find an article called "Ten Must Make Recipes for October." 

  I decided to share this one as it is one of my family's favorites.  I've been making Pumpkin Bars for at least 4 decades and they are always gone quickly.  I can't say if this is identical to my recipe, without digging out my recipe, but it looks quite similar except I use avocado oil.  I hope someone will try this recipe and have a new family favorite.  

  Happy baking,

  Dawn

  

Pumpkin Bars

Yield:2 dozen
Prep:20 min
Cook:25 min

Ingredients

  • 4 large eggs, room temperature
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • icing:
    • 6 ounces cream cheese, softened
    • 2 cups confectioners' sugar
    • 1/4 cup butter, softened
    • 1 teaspoon vanilla extract
    • 1 to 2 tablespoons 2% milk

Directions

  1. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
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  3. For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

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It's Pumpkin Season

  It occurred to me this morning that I haven't shared here what is a big part of my life--cooking.  I have several sources of amazing r...