Long before I ever started baking or cooking on my own, I still loved to eat. Which was pretty convenient growing up with my mom, who was (and still is!) and excellent baker. Her recipes are no-fuss - made with simple, pure ingredients. And they are fabulous!
This recipe for pumpkin bars, which I got from my mom, is my go-to recipe when I am asked to bring something. First of all, its a big recipe - it makes enough for at least 25 people (I took it into my old work, with about 30 people, and it was perfect). Secondly, it freezes PERFECTLY. And last, but certainly not least, its DECADENT!
One word of advice - don't substitute. At all. Please. If you are going to try to make it healthier, just make something else!! Cause this recipe is perfect, and needs no substitutions. :)
2 cups all-purpose flour
2 cups white sugar
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 cups canned or fresh pumpkin
1 1/2 cups oil
Cream Cheese Icing:
1 package cream cheese, softened
3/4 cup butter (NOT margarine), softened
2 tbsp cream
2 tsp vanilla
4 cups icing sugar
- Preheat oven to 350 F
- Combine flour, sugar, baking powder, soda, salt, and cinnamon together.
- In a separate bowl, combine eggs, pumpkin and oil together.
- Mix together until combined, but do NOT over-mix.
- Pour into an ungreased jelly roll pan (17" by 11")
- Bake 25 minutes until toothpick inserted into centre comes out clean.
- Blend cream cheese, butter, cream and vanilla (can use a beater, but best if use wooden spoon. This will take at least 5 minutes). Add the icing sugar and mix until well blended.
- When pumpkin bars are completely cool (possibly overnight), spread cream cheese icing over and cut into bars. Freezes perfectly (with icing ON) and serves at least 25. You could certainly serve up to 40.