farmer's market pumpkin bars [New Favorites challenge week 4]

For this 4th week of my New Favorites Challenge, I opened up a book I have often passed over on my bookshelf.  I'm not exactly sure why... probably the lack of actual recipe photos?  (I'm a sucker for great food photography!)

Jenny's Country Kitchen Recipes For Making Homemade a Little Easier! by Jenny Wood

I'm so glad I didn't pass over it again this time!  I was looking for a simple, comforting fall recipe to take to my mom's group.  Something sweet, but at the same time not too out of place for breakfast.

These pumpkin bars were perfect!  So quick and easy to throw together, yet packed full of flavor and perfect for fall.  And hey...  a little cream cheese frosting never hurt anybody!

Farmer's Market Pumpkin Bars Recipe
adapted from Recipes for Making Homemade A Little Easier

for the cake:
4 large eggs
2 cups sugar
1 cup butter, melted & cooled
2 cups (or one 15oz can) pumpkin purée
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon pumpkin pie spice
for the frosting:
1 (8oz) package cream cheese, softened
2 tablespoons butter, softened
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice or cinnamon
2-3 tablespoons milk
4 cups (about 1 pound) powdered sugar, approximately

Preheat the oven to 350ºF.  Lightly grease and flour a 15x10" jelly roll pan.

In a large mixing bowl, beat the eggs with an electric mixer until foamy.  Add in the sugar, butter & pumpkin, continue to beat at medium speed for about 2 minutes.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt & spice.  Add the dry ingredients to the pumpkin mixture; beat on low speed until combined.

Pour the batter into the prepared pan.  Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

In a large mixing bowl, beat together the cream cheese, butter, vanilla & pumpkin pie spice until fluffy.  Blend in the milk until smooth.  Beat in the powdered sugar, 1 cup at a time, until you've reached the desired consistency.  Spread on the cooled bars, cut and serve!

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