We have had some really delicious treats this fall at the Cafe at Platte Woods United Methodist Church, especially with pumpkin. Baker Jo Ann surprised me with these Frosted Pumpkin Bars yesterday at the Cafe. She came in with the big pan and apologized for not letting me know that she was bringing something.
Only a few had signed up so I ended up bringing out four or five treats (leftovers) that I had frozen. We had so much that I figured I was going to have leftovers again to freeze, but boy I was wrong. Getting the extra hour of sleep, I guess, made everyone hungry because I had maybe a dozen each of two treats left. It might have also happened because we had 491 combined at bother services. I wouldn't be surprised if that number was low because we have humans counting. lol
This recipe is very similar to some Frosted Pumpkin Bars that Baker Jean brought a few weeks ago that I didn't get a chance to share. Her bars were a big hit also. The only difference was the amount of baking powder and baking soda and vanilla.
FROSTED PUMPKIN BARS
4 eggs
1 cup oil
1 can pumpkin
1 teaspoon vanilla
1-2/3 cups sugar
2 cups flour
2 teaspoons baking power
1 teaspoon salt
1 teaspoon baking soda
Preheat the oven to 350 degrees F. Line a jelly roll pan with parchment paper.
In a large bowl, combine the eggs, oil, pumpkin, vanilla, and sugar until smooth and blended.
In another bowl, combine the flour, baking powder, salt, baking soda, and cinnamon with a whisk.
Add the dry ingredients to the wet and stir til smooth and well blended.
Pour batter into the pan and bake for 25 to 30 minutes.
CREAM CHEESE FROSTING
8 ounces cream cheese, at room temperature
1 stick (1/2 cup) butter, softened but not melted
1 teaspoon vanilla
3 cups sifted powdered sugar
Cream together the cream cheese and butter. Add the vanilla. Add the powdered sugar a little at a time and mix until smooth.
Spread over COOLED cake. Cut into squares to serve.
