Pumpkin Bars with Cream Cheese Frosting

The winter months are the hardest months of all to find foods in season. In fact, it is nearly impossible in La Grande, unless you have personally stocked the pantry with canned goods, frozen foods, and produce that will keep for long periods of time. We usually manage to eat potatoes and carrots from our garden well into January, but one food that will stay around for ages is pumpkin.


Pumpkin Bars with Cream Cheese Frosting
Makes about 24 bars

Wet Ingredients:
2 c. pumpkin cooked and pureed (or substitute canned)
2 eggs
2/3 c. sour cream, or yogurt
2/3 c. vegetable oil, or unsalted melted butter
2 tsp. vanilla

Dry Ingredients:
2 c. self rising flour
1 1/2 c. brown sugar
1 tsp. cinnamon
1 tsp. ginger and/or mace
1/2 tsp. nutmeg, allspice, cardamom or cloves
2-3 c. chocolate chips, raisins, or walnuts

Frosting:

1 pkg. (8 oz.) cream cheese (room temp.)
6 tbs. butter (room temp.)
2 1/2 c. powdered sugar
1 tsp. vanilla
1 tsp. ginger


Preheat oven to 350˚ and butter or grease a 13x9 pan.

Beat wet ingredients with electric mixer until creamy and fluffy in large bowl.
Combine dry ingredients in medium sized bowl.
Slowly beat dry ingredients into wet and pour into pan.
Bake for 40-45 minutes or until toothpick inserted in center comes out with only a crumb or two.

Beat cream cheese and butter until mixed.
Beat last three ingredients into frosting.

When cake is cooled spread frosting over the top, cut, and serve.