Sunday, November 24, 2013

Pumpkin Bars

Boy do I have the perfect dessert for after your Thanksgiving dinner. Instead of a pumpkin pie, how about a pumpkin bar? I made these last year and we fell in love with them! These are super moist and sure to please everyone at your dinner.

The first time I made them I did it exactly as written. But this time I did half applesauce and half oil, as well as 1 cup of sugar in the raw opposed to 1 2/3 cup granulated sugar. I did do one even tsp of cinnamon and one heaping of cinnamon.

This is a yummy Paula Deen recipe that I first found this at Mel's Kitchen Cafe, but you can also find it here on The Food Network site too.


  • 4 eggs
  • 1 c sugar
  • 1/2 c oil
  • 1/2 c unsweetened applesauce
  • 2 c flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 8 oz cream cheese, softened
  • 1/2 c butter, softened
  • 2 c powdered sugar
  • 1 tsp vanilla extract

Preheat your oven to 350 degrees F. 
With and electric mixer mix the eggs, sugar, oil, applesauce and pumpkin till light and fluffy. Add in baking powder, cinnamon, salt and baking soda. Next add in the flour 1/2 cup at a time on a low speed until thoroughly combined and batter is smooth. Pour and spread in a greased 13x10" baking pan. Bake for 30 minutes or until a toothpick comes out clean. Let it cool completely before frosting. 

To make the icing: In a electric mixer combine the cream cheese and butter until smooth. Add in the sugar and mix at a low speed until combined. Stir in vanilla and mix again. Spread on cooled pumpkin bars. 

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