Pumpkin Bars from Paula Deen
Let's be honest. These are really cake. And oh yeah, they are good. Like, you want to eat the whole pan good. Darn that Paula Deen!
Preheat the oven to 350 degrees F.
1 2/3 cups granulated sugar
1 cup vegetable oil (you can substitute 1/2 cup unsweetened applesauce for 1/2 cup 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
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.
8-oz package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
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.
*The icing was pretty runny. It was easier for me to kind of drizzle it on each piece as it was served. Or you can add more powdered sugar to thicken it up.