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.
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
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.
CREAM CHEESE FROSTING:
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.