Pumpkin Bars

Getting ready in the morning

Look at his little foot over the kitty

 Pumpkin Bars without the icing

Icing- Oliver would have liked this part...

Today felt like another rainy day recess (even though it didn’t rain much).  Oliver left in the morning to be with his Daddy for a few days.  Mommy misses him already, he gave Mommy lots of cuddles before he left. 

Korey helped Mommy around our home a little.  We cuddled a lot and baked some yummy pumpkin bars- again.  Mommy loves to make them, they make the kitchen smell so good.  Since Korey helped Mommy make them she is going to send them home with him!

Mommy’s friend in Washington always made pumpkin bars and put them in the teacher’s lounge- they were always gone by first recess.   Here is Donna’s recipe and then Mommy’s modified recipe: (They always turn out especially yummy when you use the Large Bar Pan from Pampered Chef)

Donna’s Pumpkin Bars

Mix together 2 cups flour, 2 cups sugar, 2 t. baking powder, 1 t. baking soda, 1 T. cinnamon, 1 t. nutmeg, ½ t. cloves, ½ t. salt, 1 cup oil, 15 oz. can pumpkin, and 4 eggs.  Blend on low to mix and 2 minutes on medium.  Bake at 350 degrees for 25-30 minutes, until a toothpick comes out clean.  Cool.

Topping: In a small bowl mix 2 cups powdered sugar, 1/3 cup softened butter, 3-oz. cream cheese-softened, 1T. Milk and 1t. vanilla.  Beat until smooth.

Refrigerate leftovers.

Mommy’s Modified Recipe

Mix together 2 cups whole wheat pastry flower, 2 cups sugar, 2t. baking powder, 1t. baking soda, 2-3T. Pumpkin Pie Spice (depends on your preference), 2T. Ground Flax, 1/2t. salt, 1 cup Canola Oil, 15oz. can pumpkin, and 4 eggs. Blend on low to mix and 2 minutes on medium.  Bake at 350 degrees for 25-30 minutes, until a toothpick comes out clean.  Cool!

Topping: In a small bowl mix 2 cups powdered sugar, 1/3 cup smart balance 50/50 blend butter, 3-oz. Neufchatel cheese, 1T. milk and 1t. vanilla.  Beat until smooth.

Refrigerate leftovers. 

Yummy!