I love fall, the cooler temps, leaves changing, comfort foods, warm sweaters and lots of baking. Speaking of baking, I took this opportunity to whip up a batch of pumpkin bars!! I absolutely love them with warm cider and a good book. Nothing beats that on a wet fall day.
These bars are so moist and dreamy. I could eat an entire pan. Fortunately, I was short on powder sugar and I had to barrow some from the neighbors, lovely couple with two darling kids. I gave them a generous serving to repay them for their kindness. I am very blessed to have great neighbors, they are never short of an egg, molasses, or powdered sugar.
The warm cider I like to doctor with cinnamon, ground cloves, and caramel sauce. It is lovely.
I found the pumpkin bar recipe in a "Slice for Life" cook book that I got when I worked at an Insurance company, almost 10 years ago. It was submitted by Kathy Garrett and it is awesome!
1 Small can of Solid Pumpkin Pie filling
1 C. Oil or applesauce
2 C Sugar
2 C Flour
2 tsp Cinnamon
1 tsp Baking soda
1 tsp salt
1/2 C. Margarine
3 oz cream cheese (sometimes I use more)
1 tsp Vanilla
Powdered Sugar-this is based on personal preference
Combine pumpkin, Oil, eggs, and sugar and mix well. Add flour, Cinnamon, baking soda, and salt . Pour in greased Jelly roll pan and bake at 350 for 25-30 min until done. The sides should start to pull away from the pan. When the cake is cooled prepare the icing by creaming butter and cream cheese. Add Vanilla and powder sugar. I should not that the icing is just enough for a thin layer. If you are an icing junky, you may want to double it. Grab some warm cider and a good book and enjoy! If you want a little kick, add an ounce of Hot Damn to your cider!