Pumpkin Bars

So fall baking is upon us. And baking is one of my favorite things to do in the kitchen. It was in August that my husband, Brian, asked me if we could make pumpkin waffles for breakfast. I had to tell him that pumpkin season didn’t start until fall was here. And it was definitely too hot in August to be feeling like pumpkin pancakes. Well, fall has been here for about a month and I’m happy to announce that we finally had our first pumpkin dessert. Brian and I had my sister, Brittany, and her boyfriend, Paul, over for dinner and dessert on Sunday. I mad my moms famous pumpkin bars. It’s actually a recipe that we originally used with bananas for banana bars, but she adapted it for pumpkin. We’re pretty sure it works with just about anything. It’s pretty fool proof. The recipe is very easy to make. We always use a cream cheese frosting with the bars, we’ve found that tastes best. I don’t have a favorite cream cheese frosting recipe, but have definitely graduated from using the stuff from the can! We loved the pumpkin bars so much, or were just so pumpkin deprived, that the four of us finished off at 9 x 13 pan of them in one night!


Recipe:
Cream:
2 cubes of butter
2/3 Cups sugar
2/3 Cups brown sugar

Add:
1 tsp. Vanilla
2 eggs

Add dry:
2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
2 Cups flour

Preheat 350, 9x 13 pan (or a little larger) cook 25 minutes.