Pumpkin Bars

Who says you have to wait for the holidays to enjoy the taste of pumpkin? I also served these at my sister's little soiree, and they were a hit, even in the merry month of May. This recipe appears in a couple of cookbooks I've perused recently, and will likely become a mainstay for those of you who appreciate fall flavor any time of the year.

Pumpkin Bars

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, lightly beaten
15 oz. can pumpkin
1 2/3 cups sugar
1 cup Canola oil

Preheat oven to 350 degrees. Spray a 15 x 10 or 13 x 9 dish with baking spray; set aside.

In a medium bowl, stir together flour, baking powder, cinnamon, baking soda and salt.

In a stand mixer, beat together eggs, pumpkin, sugar and oil. Add in flour mixture and continue beating until well-combined.

Pour batter into prepared pan. Bake for 25 to 30 minutes, or until the sides of the cake pull away from the pan and a tester inserted in the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

1/4 cup butter, room temperature
4 oz. cream cheese, room temperature
1 1/2 teaspoons vanilla extract (or more to taste)
2 cups powdered sugar, sifted (or more to taste)

In a stand mixer, beat butter and cream cheese on medium speed until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Frost as desired.