Pumpkin Bars


November is my favorite month of the year. For all of the cliche reasons but also because the time change forces you to speed up and slow down at the same time. It gets darker earlier (which I don't love) but I make the best use of my daylight and tend to start going in to relax time sooner. And November holds Thanksgiving.... 


Thanksgiving is my favorite holiday. Obviously the food plays a big role in that, yes, but it really is about the time I get to spend at home...there are no gift expectations, no set times to do things, and naps usually follow the feast. I don't set enough time aside for naps in life...so I will take advantage of this window of acceptable nap time - the turkey's fault.


Seriously the food though - my family has a long list of Thanksgiving staples : whipping cream mashed potatoes, Sissy's dressing, Horseradish Carrots, and so on....but the best best thing on the menu : Pumpkin Bars. Easy, delicious, and I'm sharing with you below! They really are more cake like but pumpkin bars sounds good too. 

PSA - I am NOT a food blogger, so these are not fancy or beautiful photos - just to the point and make you want to make and eat it. Enjoy!

Ingredients : 

For the "Bars"--

4 eggs

2 cups of sugar

2 cups cooked pumpkin (Libby's works just fine)

1 cup oil

2 cups flour

1/2 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon 

For the Icing--

3 oz softened cream cheese

1/2 cup butter

1 Tbsp. cream

1 tsp. vanilla

1/2 to 3/4 box of Confectioners Sugar 

In a large mixing bowl, beat the eggs. Then add sugar and beat well. 


Add the pumpkin and the oil. Once blended together, add in the dry ingredients and mix to combine. 


Pour into an ungreased 9x13 pan and bake at 350 degrees for 30 minutes. 

Sit back and enjoy those smells. 

Once the "bars" are removed, you can make the icing, but make sure you let the bars cool before icing it. 

Cream together the cream cheese and the butter. Once combined, add the cream and vanilla. Slowly beat in the confectioner's sugar until frosting is smooth and spreadable. 


Frost when cool. I sprinkle a little extra cinnamon on top for good measure. And I like to store them in the fridge because they'll keep longer. 


Happy Thanksgiving!