Tuesday, October 2, 2012

Pumpkin Spice Bars

Hello October! 

     This is the month every year that I embrace anything and everything "Fall". Pumpkin, Apple, Cinnamon, anything Halloween or Thanksgiving. You name it, I'm on it! Candles, lotion, baked goods, etc. I always stock up at Walmart on their big $5 Mainstays jar candles. I just love an Autumn smelling house. The only thing that out smells the candles when I am in a festive mood, is the aroma of something seasonal brewing on the stove top or baking in the oven.
     The most traditional treat I make this time of year, every year, is a big pan of Pumpkin Spice Bars with Cream Cheese Frosting. These ever satisfying bars are extremely moist, and full of flavor. They are perfect.
     I found the recipe in a cookbook that my Cousin Karie bought for me over our wedding weekend last year. It is called A Harvest of Recipes. It is a church cookbook, which for me, always means there is a higher rate of success with the recipes. Those church ladies always seem to know what they are doing. 
     In this case, Alena Praus did not fail to uphold the "church lady" status. I have never met her, but she deserves credit as this recipe is bomb-diggity! 
     There were a few Pumpkin Spice Bar recipes in the cookbook, but I chose this one because the spice level was amped up. When the name is Pumpkin Spice Bars, I want them to be Pumpkin SPICE Bars not just Pumpkin Bars. I am not one to be skimpy with spices. 
     These Pumpkin Spice Bars did not disappoint. I made up my own Cream Cheese Frosting because there wasn't a recipe to go along with it, and I substituted olive oil for the salad oil. 
     A few of these Pumpkin Spice Bars with Cream Cheese Frosting were delivered to my neighbors, and I kept a few for myself. The rest were sent into the locker room with Dan. They were gobbled up in no time! The guys loved them!
     Make these delicious Pumpkin Spice Bars for your family, friends, neighbors, teacher room, church group, potluck, or any gathering. Slice them up in any shape you desire. 

There is no better way to welcome the season!

Happy Fall!

Pumpkin Spice Bars with Cream Cheese Frosting
Recipe from: A Harvest of Recipes, St. Wenceslaus Catholic Church Cookbook 
(Dickinson, ND. Page 310 - Alena Praus)

4 eggs 
1 c olive oil
2 c sugar
1 (15 oz) can of 100% pumpkin (not pie filling)
2 c flour
2 tsp baking powder 
1 tsp soda
1/2 tsp cloves
1/2 tsp salt
2 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp nutmeg

-Put eggs, oil, sugar, and pumpkin in electric mixer bowl and beat well.
-Put all dry ingredients in a bowl and mix with fork.
-Add mixed dry ingredients to mixer bowl and beat at low speed.
-Pour into a greased and floured jelly roll (12x18x1 inch) pan. 
-Bake at 350 degrees for 25-30 minutes or until the sides of the bars JUST start to leave 
 the edges of pan, and the middle springs back a bit when tapped with finger tip.
-Remove from oven and let sit at room temperature until cool.
-When cooled, frost with Cream Cheese Frosting.

Cream Cheese Frosting

-3 c powdered sugar
-2 tsp vanilla
-3 TB soft butter
-5 oz soft cream cheese

-In a mixer mix all ingredients at low speed until the powdered sugar isn't powder and is mixed in. 
-Whip at high speed for a minute or two until whipped nicely and everything is mixed together evenly.
Scrape bottom and whip quick again in case there was anything on the bottom of the bowl.
-Spread evenly over the cooled Pumpkin Spice Bars by spooning the frosting on top the pan of bars in globs all over the top and then using a rubber spatula to spread evenly.

-Option- if you are a spice lover, try sprinkling a little cardamom in the frosting as well-


  1. Replies
    1. How did they turn out? Did you like them? I love that they stay moist for so many days!