Skip to main content

Pumpkin Bars with Cream Cheese Frosting

I am finishing up processing most of our garden harvest at this time, but I still have not taken care of my pie pumpkins yet.  The reason being, I still have a huge container of frozen pumpkin puree in my freezer from last year's harvest! 

Needless to say, we are going to be eating lots of pumpkin this month.  My first pumpkin recipe was pumpkin bars with cream cheese frosting.  This probably isn't good for you.  So make a batch, let everyone at home have one, and take the rest to work to share with your coworkers.



The original recipe for these pumpkin bars comes from the Betty Crocker Cookbook, but I have modified it so that I could use the ingredients I prefer.

Pumpkin Bars

Ingredients:

4 eggs
2 cups raw sugar
1 cup coconut oil (melted)
2 cups pumpkin puree
1 cup whole wheat flour
1 cup oat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Process:

1. Preheat oven to 350 degrees F and lightly grease a 15 x 10 x 1 inch jelly roll pan.

2.  In a large bowl, beat eggs, sugar, oil, and pumpkin until smooth.  Add flours, baking powder, cinnamon, baking soda, salt, ginger, and cloves.  Stir until combined.

3.  Spread batter in jelly roll pan.

4.  Bake 25-30 minutes, until light brown.  Cool completely.

5.  Frost with Cream Cheese Frosting:

3 ounces cream cheese
1/3 cup butter
1 teaspoon vanilla
2 cups powdered sugar

In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth.  While continuing to beat, gradually add powdered sugar until the frosting is smooth and spreadable.

Comments

Popular posts from this blog

Why Did My Chicken Lay That Strange Egg? {Decoding 10 Chicken Laying Issues}

What do you got? A huge egg with two yolks in it?  A wrinkly misshapen egg?  An egg with a soft shell?  Or perhaps the all-inclusive just plain weird looking egg? Whatever it is, I hope to help clear up some of the mystery behind: Why Did My Chicken Lay That Strange Egg?

Soapmakers: Why You Shouldn't Use Vinegar if You Come into Contact with Lye

It was one of the first things I learned when I began making my own soap; I read it in books and on the internet: "Always keep a jug of vinegar on hand when you are working with lye.  Vinegar neutralizes lye." Soapers, have you heard this?  Do you practice the habit of keeping vinegar nearby when you make your soaps?  So did I, until recently, when I read an interesting post on a soap forum, and then decided to research the claim myself.

Homemade Tomato Trellises

Since we love homemade ketchup, spaghetti sauce, and salsa (okay, well I love salsa anyway), tomatoes have become one of our favorite garden plants.  It's so nice having some garden tomatoes in the freezer to cook with all winter long--say, for some good Italian or Mexican food. Since we use lots and lots of tomatoes, it means we must also grow lots and lots of tomatoes.  Growing so many tomato plants, we have always been presented with the problem of what to use for cages or trellises.  You see, tomato plants can grow to be quite large and heavy, which means that if you have no support for your plants, the fruits will wind up developing on the ground--leading to rotting, slug infested tomatoes!  There is nothing more disappointing than having to throw away half of your tomato harvest because pests got to them. Tomato plants that are kept up off the ground typically have better yields, less instance of disease and pest infestation, and are easier to harvest, so we definitely wa