Saturday, October 31, 2009

Win Friends and Influence People

There are so many things to love about these pumpkin bars, it just makes me giddy. Makes a ton, cooked in a big jelly roll pan, simple ingredients, and ohhhhhh so good. Did I mention that they are out-of-this-world good?

I first heard of this recipe from my dear friend, Dawnelle, and have since seen it on some scrumptious recipe sites. It's worth sharing. Perfect for Friday night Bible studies, church potlucks, family gatherings ... plus it's a great way to make friends. Everyone will love you for bringing these.

Colonial Pumpkin Bars
Cream together:
.75 c. butter
2 c. sugar

Beat in one at a time:
4 eggs

Mix in:
1 (15 oz) can pumpkin
2 t. baking powder
.5 t. baking soda
.5 t. salt
1 t. cinnamon
.25 t. nutmeg
2 c. unbleached flour

Cover large jelly-roll pan with parchment paper (or butter & flour) and spread pumpkin mixture into pan. Bake for 30 minutes in a 350 degree oven. Cool completely before frosting.

Cream Cheese Frosting
Blend:
1 (3 oz.) pkg. cream cheese
1/3 c. butter, softened
1 t. vanilla

Add in gradually:
3 c. powdered sugar

Spread over cooled pumpkin bars. Let sit an hour or so to harden a bit. Lift out of pan by tugging on the parchment paper and slide onto counter, then cut into squares. Sprinkle with nutmeg and top with autumnal blueberry leaves from the backyard!

**I recommend trimming the edges with a knife before cutting into squares. Makes all of the pieces turn out uniform and pretty. And, uh, you and the kids can eat those scraps as a they'll-never-know treat!

10 comments:

  1. Can I come to your house for tea and pumpkin bars today? They look amazing!

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  2. Your bars are magazine-worthy!

    They are the best, aren't they? I love how that recipe makes so MANY bars!!!

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  3. The bars look fabulous! I'd like to make them but, what is a jelly roll pan? Is it larger than 9 x 13? Do you know the dimensions?

    Thanks,
    Barb

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  4. Barb,

    A jelly roll pan is like a large cookie sheet with edges. Approx. 12 x 17", I think.

    A worthy investment, if you don't already have one. I use mine all the time.

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  5. Mmmm, I LOVE pumpkin bars! I love your presentation of them as well.

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  6. Anna, I have to say that you have the BEST recipes on your blog. Your dilly bread is one of my family's new favorites and I'm going to have to try these out too. Thanks!!! :)

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  7. Your post was perfect timing! Bode was a little under the weather so we stayed home for Halloween and made the bars. Yum!!!

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  8. Another one I'll have to try! :)

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  9. Made your pumpkin bars last night when our pastor came for dinner..big hit! I used a regular cake pan (didn't have jelly roll pan)..they just have to bake an extra 10 minutes and it worked just fine.

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