pumpkin bars

In the past few days, I have eaten enough cookies to feed a small country. It is mortifying, but what can I do? Cookies are so good! Anyway, I have another holiday potluck to attend, so I decided to make the Frosted Pumpkin Bars from an old Penzey’s catalog.

pumpkin bars.JPG

This is a good recipe to make for a crowd, because it makes A TON. I gave some to our neighbor, and she called me to tell me they were “spectacular.”
Read on for the recipe (oh, and in knitting news? I am THIS CLOSE to being done with the Ribby sleeves).

Frosted Pumpkin Bars from Penzey’s (fall 2003 catalog)
2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
4 eggs
1 cup vegetable oil
2 cups sugar
1 15-oz can solid packed pumpkin
Preheat oven to 350. Sift together the dry ingredients (except for the sugar) and set aside. In another bowl, mix together the eggs, oil, sugar, and pumpkin and beat well. Gradually add the dry stuff and blend well. Pour the batter into an ungreased jelly roll pan (17x12x1). Bake for 15-20 minutes or until a toothpick inserted into the center of the cake comes out clean. If you use a 9×13 pan, bake for 25-30 minutes. Cool the cake in the pan on a wire rack. Frost with cream cheese frosting and cut into squares.
8 oz (1 package) cream cheese, softened at room temp
1 stick butter, softened at room temp
1 tsp vanilla extract
1 Tbsp milk
4 cups powdered sugar
Mix together the cream cheese, butter, vanilla, and milk until light and fluffy. Add the powdered sugar a cup at a time. Add additional milk if the frosting seems too dry.

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14 Responses to pumpkin bars

  1. Jan says:

    I had never heard of Penzey’s before you mentioned them several months ago. A few weeks ago, I was driving along in *my new city* and spied a Penzey’s!! You are right, how wonderful! Not only did I succumb to several purchases, but they were giving out bundles of past issue catalogs. What a treasure trove of recipes…thanks for the tip!

  2. Eilene says:

    Those Pumpkin Bars look & sound sooo yummy. I’m going to print them out right now!!! Thanks for sharing.

  3. sUsAn says:

    YUM! Glad to read your review of these. I’ve had the recipe but hadn’t tried it yet. Thanks!

  4. Jenny says:

    I didn’t know about Penzey’s either, and I was surprised to find there’s one here in Pittsburgh! I’ll have to check it out! Thanks, Mariko!

  5. Becky says:

    Oh my gosh, those look so darn goooooood! Why, oh why can’t I get pumpkin here????

  6. ani says:

    Thank you for sharing. Love your site!

  7. knittykim says:

    I made the same ones alittle while ago, and they are great with walnuts and dried cranberries too!

  8. Jenn says:

    OMG, those look so good. I might have to try out that recipe. I could have an all-pumpkin, all-the-time dinner with my curried pumpkin soup, pumkin bread, and pumpkin cookies. Yum!

  9. Gina says:

    Hi, um, first-time caller, long-time listener?
    Thanks for the pumpkin bars… I just had an office Christmas party, and someone brought in a dessert you might like. Two Ritz crackers, sandwiching a thin layer of peanut butter and marshmallow fluff, dipped in melted Hershey bars and refrigerated on wax paper. So good!
    Thanks for all the sewing and candy tips!

  10. Norma says:

    Oh, Mariko, you’re going to be responsible for making us all need some New Year’s Resolutions. this is a good thing. We all need resolutions!

  11. Dennis says:

    Hello, I found your site from Santo’s (Scent of the Green Bananas) link.
    I’m surprised to find another food blogger from Portland, Oregon. Looks like you’re quite a baker! :o) My wife and I are in Beaverton. We got a food blog too: Asian Vegan.
    Anyhow, just wanted to say hi.

  12. Raquel says:

    I got a set of Penzey spices for Christmas and I love them! I had never heard of them before. Any time you use a Penzey spice, please mention so I can have more recipes to use them with. happy holidays!

  13. Megan says:

    It’s just a travesty that Penzey’s exist no further west than Phoenix! All us foodies in California, Oregon, and Washington have to get by on mail-order, I suppose. Oh, but what I wouldn’t give for a Penzey’s in Seattle…

  14. julie says:

    Thanks for the recipe. I just made them and they are so tasty. Reminded me of a spicier, lighter, carrot cake. I did make the 9×13 version and think I could make two batches for as much frosting as the recipe made. So, I handed them out to neighbors for holiday gifts.

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