It's fall...

If you live in this hemisphere, I'm sure you are well aware of that fact. If you don't... well, since we are opposites, and it's spring there, I'm sure it didn't take you too long to figure out that lil tidbit of info either!

Never the less... here's a fabulous fall treat you are sure to enjoy!

Here is the recipe for Pumpkin Bars:

this is "The Lady's" recipe (aka Paula Deen)- tho I made some minor adjustments.

Ingredients

Bars:

* 4 eggs

* 1 2/3 cups granulated sugar

* 1 cup vegetable oil

* 15-ounce can pumpkin

* 2 cups sifted all-purpose flour

* 2 teaspoons baking powder

* 2 teaspoons ground cinnamon

* 1 teaspoon salt

* 1 teaspoon baking soda

*** I added a pinch of Ginger and a pinch of Nutmeg

Icing:

* 8-ounce package cream cheese, softened ***I used Neufchatel Cheese (1/3 less fat cream cheese)***
 * 1/2 cup butter or margarine, softened ****I used Blue Bonnet Light Margarine****

* 2 cups sifted confectioners' sugar

* 1 teaspoon vanilla extract

***I added an extra cup of Confectioner's sugar so it was more of a frosting instead of a glaze & extra 1/2 tsp Vanilla

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

*****I baked mine in a jelly roll pan- made a TON of bars! I cut them poorly- so they were all sizes, but I got 52!*******

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

mmm...nom nom nom..

With a whisk and a dream... Tina

 Shared at Gooseberry Patch 10/13/11