Life has been so busy around here and I have so much to post about, but due to lack of time I am just posting a recipe today that is extremely yummy! We have a great little bakery/restaurant called the Old Grist Mill that makes these and I have to have one every time I go there! Sometimes I just stop in to buy these! I have had to force myself lately to stay on the road as I drive by or I would for sure be a two ton Tilly by now! I have tried and tried to find a recipe like theirs and in all my searching I actually found this one that I think is even better! So here's a great one for those hungry summer tummies! We all LOVE these at our house! Enjoy! Sometimes I add mini chocolate chips to these just to satisfy my addiction!
FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares. I like them after they have been in the fridge for a while. ENJOY! Mmm....mmm....mmmmm!
Perfect Pumpkin Bars
INGREDIENTS
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup mini chocolate chips (optional)
*Some of my boys like them with and some without and so I usally do half each.
FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares. I like them after they have been in the fridge for a while. ENJOY! Mmm....mmm....mmmmm!
If you make them, let me know how you liked them!
5 comments:
I am in love with pumpkin cookies and pumpkin cake, so I'm excited about this! :)
This sounds really good. Our town is known as the "pumpkin capital of the world," but I always wonder who actually decided that. :-) I will have to give these a try sometime. Thanks for sharing!
That is my exact recipe! Where did you get it? I got that from my 2nd grade teacher. We made them in class around November. Oh delicious!!! They are my favorite!!! You are awsome!
Thanks--I will have to give them a try. They sound delicious, especially with chocolate chips.
Tiffany ~ I got it off the internet! Maybe your second grade teacher submitted it! lol
I think it was from allrecipes.com.
They are sooooo yummy!
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