Pumpkin Bars | Life at Spring Meadows
There are not many things that define Fall more than pumpkins! Made with pumpkin and topped with a delicious cream cheese frosting, it doesn’t get much better!
My cousin, Theresa Ledbetter Barrett, sent her recipe for Pumpkin Bars to me in November 2006. It is the perfect time of the year to share it with all of you in combination with her article, Thanksgiving – A Story of Trust and Faith.
Bake up a batch and enjoy with a cup of hot coffee on one of these cool Fall mornings!
Theresa noted on the recipe that the bars are better cool instead of a little warm and one hundred percent better after being in the fridge overnight.
2 cups sugar
2 cups plain flour
16 oz. can pumpkin
1 cup oil
4 eggs
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup chopped walnuts
Mix all ingredients, spread in ungreased cookie sheet. Bake at 350 degrees for 25 minutes. Let cool and spread icing. Cut in bars.
Icing
8 oz. cream cheese
1 tsp. vanilla
4 cups powdered sugar
6 tablespoons butter, softened
Toasted and chopped walnuts for topping
Mix by hand and spread over baked and cooled bars.
Note: I cut my bars, then top with the frosting for a much nicer look when serving.