What's Cooking Wednesday: "Frost On The Pumpkin" Bars

October is National Pumpkin Month.

For reals.

I googled it since I had un-officially deemed October National Pumpkin Month, but wondered if it might actually be National Pumpkin Month. Turns out, it is! Makes all these pumpkin recipes a little more official, right?

My friend, MARIA, introduced me to these pumpkin bars several years ago. They were so yummy that I was a little surprised they had such a goofy name. But no matter how often I tell myself I'm going to call them "Yummiest Ever Pumpkin Bars" or something else equally descriptive, I forget and call them "Frost On The Pumpkin" Bars and the name sticks! Despite that, these really are the most perfect pumpkin bars around. Spicy and sweet and moist and generally delicious. Perfect for fall! (But not any other time of year like Maria's husband thinks they are and requests them at the Fourth of July!)

"Frost On The Pumpkin" Bars

4 eggs

1 2/3 cup sugar

1 can pumpkin

1 cup vegetable oil

Beat these four ingredients together until light and fluffy and preheat your oven to 350 degrees. (My batter never gets "light and fluffy". It's pretty runny so I just make sure it all looks combined.)

In a separate bowl combine the following:

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 teaspoon salt

1 teaspoon baking soda

Sift together and add to pumpkin mixture. (Y'all know me. I don't *do* sifting. I just dump in the mixer.)

Spread into a greased jelly roll pan. (I use the Pampered Chef BAR PAN and it works great.)

Bake for 25 minutes or until toothpick inserted in the center comes out clean. Let cool completely.

Icing

3 oz. cream cheese, softened (I end up using 4 oz. because I always have cream cheese blocks on hand and half is easier to measure than 3 oz.)

1/2 cup butter, softened

1 teaspoon vanilla

Mix these together well.

Add 2 cups powdered sugar.

Beat until light and fluffy. Spread over cooled bars. 

Store in the fridge and serve cold. It isn't mandatory, but the icing stays firmer and fresher this way...not that you'll store them long because they are sooooo yummy. Especially for breakfast. :)

Happy Pumpkin Month!