Wow. It’s October already. I can’t believe it. September went by in a flash. Courtland and I spent a large part of the month in Paris and Barcelona. We had a fantastic get-away and then came home to fall in full effect in Minnesota. The leaves changed color, and there is a fall breeze in the air. It’s all about apples, pumpkins, roasts, stews, and soups from here. I’m embracing the change and made Pumpkin Bars with Cream Cheese Frosting. I’ve been craving these bars for days and had to do it. I shared them with friends. This recipe makes a huge amount of bars, and it wouldn’t have been pretty to keep them all to ourselves. Pumpkin bars are a perfect fall dessert to bring to a party, potluck, or make for your family and share with others. Time to get on the fall bandwagon.
Pumpkin Bars with Cream Cheese Frosting
2 cups granulated sugar
1/2 cup vegetable oil
1 (15 oz.) can pumpkin
4 large eggs
2 cups buttermilk pancake mix (I like Arrowhead Mills)
2 tsp. cinnamon
Cream cheese Frosting:
1 (8 oz.) pkg. light cream cheese or Neufchâtel cheese at room temp.
1/3 cup unsalted butter at room temp.
1 Tbsp. skim milk
1 tsp. vanilla
2 cups powdered sugar
Preheat oven to 350 degrees. Grease a jelly roll pan with cooking spray and set aside.
In a large mixing bowl, beat granulated sugar, vegetable oil, pumpkin, and eggs on medium speed for 1 minute. Scrape sides of bowl while beating.
In a medium mixing bowl, combine the buttermilk baking mix with the cinnamon. Add the dry mixture to the wet mixture and stir with a wooden spoon or spatula until combined.
Pour the batter in the jelly roll pan and bake for approximately 25 minutes until a toothpick inserted in center comes out clean. Set bars aside to cool.
To make the frosting:
Combine the cream cheese, butter, milk, and vanilla in a medium mixing bowl. Beat with a mixer until creamy. Add the powdered sugar and stir until frosting is smooth.
Frost the pumpkin bars when they are cooled completely. Store bars in refrigerator.
I dare you to stop at just one.