Pumpkin Bars

Because it is the 1st day of Fall, I am making Pumpkin Bars, Taco Soup, and cornbread today. I LOVE FALL! I just wish the weather was a little cooler in the southern end of Alabama. Oh, well. It will be soon enough. This recipe for Pumpkin Bars comes from my Better Homes and Gardens cookbook. The bars are more cake like than what I typically think of for "bars." They are topped with a cream cheese icing. I love anything with cream cheese!

Pumpkin Bars

2 cups all-purpose flour

1 1/2 cups sugr

2 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

1/4 tsp salt

1/4 tsp ground cloves

4 beaten eggs

1 16 oz can pumpkin

1 cup cooking oil

Cream Cheese Frosting (recipe follows)

1. In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil till combined. Spread batter in an ungreased 15x10x1 baking pan.

2. Bake in a 350° oven 25-30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack. Spread with Cream Cheese Frosting. Cut into bars.

Cream Cheese Frosting

3 oz cream cheese, softened

1/4 cup buter, softened (1/2 stick)

1 tsp vanilla

2 1/4 cup powdered sugar, sifted

1. Beat together cream cheese, butter, and vanilla until light and fluffy.

2. Gradually add 2 1/4 cup powdered sugar, beating well. Should reach a spreading consistency.