I am so in the holiday spirit right now, which means pumpkin, pumpkin, pumpkin. I don't think I have baked anything in the last month that didn't include pumpkin. It is just one of those seasonal favorites, that will seem out of place once fall is over, so I have to get my fill now! These pumpkin bars are amazing! So moist, they get rave reviews everywhere I bring them. I tried to make them a bit more healthy, so below in black you will see the substitutions I made this time. Please don't let the banana freak you out, you really won't taste it in the bars, all the spices mask the banana flavor really well. I know that right now my mom is thinking I should just leave her recipe alone, but at the rate I bake, I have to make things a smidgen healthier, or else I would be severely overweight! So without further commentary, enjoy!
Wait until they are cool to frost, otherwise they look like this!
Company Pumpkin Bars
4 eggs ( I used 2 eggs and 2 bananas)
1 2/3 cup sugar
1 cup oil (I used applesauce)
I 15 oz can pumpkin
2 cups flour ( I used whole wheat flour)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon (I use about 2 tbl)
I also added 1 tsp cloves and 1 tbl pumpkin pie spice I like the spicy flavor, and I wanted to make sure it covered the banana flavor
1 8 oz pack of cream cheese, room temperature ( I used RF cream cheese)
1 tsp vanilla
1 stick butter
2 cups powdered sugar
Preheat oven to 350 and grease a 9x13 pan.
Mix eggs and sugar until well blended, and oil and mix, then add pumpkin and mix. Meanwhile combine all dry ingredients, then slowly add to wet mixture. Stir together, but DO NOT over mix.
Pour into pan and bake for 35-45 minutes, or until top springs back when touched or toothpick inserted in middle comes out clean. Set aside to cool and make frosting.
Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar slowly. Spread over cooled pumpkin bars, sprinkle with cinnamon or pumpkin pie spice. ENJOY!