This year I been assigned to the dessert bar for Thanksgiving. My cousin-in-law and I last year came up with a great sweets bar, so the challenge is accepted. And my co on this for Thanksgiving this year? My new sister-in-law! SWEET! There are of course the “Must Haves” like applie pie and pumpkin pie. And rather than pecan pie….a suggestion for pecan bars dipped in chocolate came about! Yum! (can’t take credit for that one!) I thought about adding some cookies, preferably peanut butter with Reese’s cups or Hershey kisses in them! Who doesn’t like cookies? And one of my favorite things to have!!?? Pumpkin bread! From September through January I am always craving this yummy treat. And I learned it is super simple to make. Paula Deen has a great recipe that I used last year. Little pumpkin bread squares with cream cheese frosting on them. (The hubster doesn’t like pumpkin bread but LOVED these!) And for a gathering they are super simple to eat. Enjoy this recipe and happy baking!!!
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.