Pumpkin Pie Bars

Originally called "Frosted Pumpkin Bars" from the Penzeys Fall 2003 catalog, but when I brought them to a party, everyone was calling them Pumpkin Pie Bars!

I later found a very similiar recipe in Light & Tasty magazine -- the only things which made it "lighter" were the eggs (4 eggs whites plus 2 whole eggs. That seems like a waste of half a dozen eggs. Just eat a smaller piece!) and canola oil (1/2 cup plus 4 tablespoons of water) They also omit the ginger and the nutmeg --And they leave out the butter in the cream cheese frosting. Suffice to say, I have not made the Light & Tasty recipe. I just tore it out of the magazine and stuck it behind the Penzeys one.

To be honest, when I'm bringing these to a party, I make Penzeys full throttle version! Hey and yay! -- It's the holidays!

Frosted Pumpkin Bars

2 cups all-purpose flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 tsp powdered ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

4 eggs

1 cup vegetable oil

2 cups sugar

1 15-oz can solid packed pumpkin

Preheat oven to 350. Sift together the dry ingredients (except for the sugar) and set aside. In another bowl, mix together the eggs, oil, sugar, and pumpkin and beat well. Gradually add the dry stuff and blend well. Pour the batter into an ungreased jelly roll pan (17x12x1). Bake for 15-20 minutes or until a toothpick inserted into the center of the cake comes out clean. If you use a 9×13 pan, bake for 25-30 minutes. Cool the cake in the pan on a wire rack. Frost with cream cheese frosting and cut into squares.

Cream Cheese Frosting

8 oz (1 package) cream cheese, softened at room temp - I use Neufchatel Reduced Fat

1 stick butter, softened at room temp - I actually use 1/2 stick (1/4 cup)

1 tsp vanilla extract

1 Tbsp milk

4 cups powdered sugar

Mix together the cream cheese, butter, vanilla, and milk until light and fluffy. Add the powdered sugar a cup at a time. Add additional milk if the frosting seems too dry.