KILLER Pumpkin Bars

This is the last chance to get things planned, organized and ready for the best feast of the year!  To me the Thanksgiving meal is the very best....a time of gathering family and friends together to give thanks for our many blessings and to enjoy the very best cooking of the year!

In preparation and motivation for the feast, I read through many of my favorite blogs...saving recipes that I thought would be perfect for the season and the big day.  When I read Monique's post about the pumpkin bars that she had just made and dubbed, KILLER Pumpkin Bars, I knew that I had to make them.  Monique's blog, La Table de Nana, is one of the first that I started to follow...she has a lovely blog that is filled with inspiration along with amazing recipes....do visit her...you will love the tour....thank you, Monique for sharing.

The Pumpkin Bar recipe is one of those that has moved from friend to friend...I can see why, each bite was heavenly....I wanted this recipe to continue of its journey, bringing smiles and a bit of heaven to all...

These are the type of bar that cannot live long in my house...they were plated and delivered to others...continuing the journey....  They are easy to make and worth adding to your seasonal menus.

Killer Pumpkin Bars

La Table de Nana

2 cups sugar
1 cup butter, room temperature
2 cups canned pumpkin (one 15 oz can)
4 eggs, room temperature
2 cups flour
2 tsp baking soda
1 tsp each:  cinnamon, nutmeg, allspice, and ginger
1/4 to 1/2 tsp ground cloves
1/2 tsp salt

Preheat oven to 350° F.

Lightly grease a 15 x 10 1/2 x 1 inch jelly roll pan
(A small baking dish of similar dimensions should work fine.)

Sift the flour, baking soda, spices and salt together.  Set aside.

Cream the butter and sugar until smooth.  Add the pumpkin and eggs.  Beat until well combined.

Slowly add the flour mixture.  Mix until well blended.

Spread the mixture into the pan.

Bake for approximately 25 minutes...until the center of the cake springs back...or the tester is clean.

Cool completely and frost.

Icing

3 oz. cream cheese
1 stick butter, room temperature
1 tsp vanilla (I used vanilla bean paste...)
1/2 tsp orange zest
2 cups powdered sugar

Beat until smooth and frost the bars.

PRINTABLE RECIPE

Mr. T ate quite a few of these delightful bars.  I know that the KILLER Pumpkin Bar recipe will be on my "forever" list.