These bars are amazing, I no sooner bake them and then they are all gone, so delish. They also freeze beautifully. My daughter added some pumpkin candies for a decoration as we just had our Thanksgiving in Canada last week. They were all gobbled up.
Killer Pumpkin Bars
2 cups sugar1 cup butter [2 sticks], room temp.
1 can [15 oz.] canned pumpkin
4 eggs, room temp.
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tp. salt
Preheat oven to 350 deg. F.
Lightly grease a 15 x 10 1/2 x 1 pan.
Sift flour, baking soda, spices, and salt together; set aside.
Cream butter and sugar till smooth.
Add pumpkin and eggs; beat til' smooth.
Add dry ingredients and mix til' well combined.
Spread mixture into pan.
Bake for about 25 minutes, or til' cake springs back when touched or toothpick comes out clean.
Cool completely and frost.
FROSTING:
3 oz. cream cheese, room temp.,
1 stick butter, room temp.,
1 tsp. vanilla
1/2 tsp. orange zest [optional]
2 cups powdered sugar
Beat together till smooth.
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