Thursday, September 27, 2012

Spicy Pumpkin Bars

Fall is one of my favorite seasons. I always look forward to the leaves changing colors, the crispness of the air and the smell of fall. Also I always have to get my Spicy Pumpkin Bar fix. My mind always craves these every Fall. So I will share this decades old recipe with you so you too may get your pumpkin fix. Happy Fall to you.

Spicy Pumpkin Bars

  • 1/2 cup Crisco
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 4 eggs, beaten
  • 4 tsp. baking powder
  • 2 cups all purpose flour
  • 1 1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • 1 tsp. allspice
  • 1/2 tsp. salt
  • 1 15 oz can pumpkin
You will need 15 1/2 x 10 1/2 x 1 1/8 inch a jelly roll pan for this recipe. Preheat oven to 350 degrees. With a electric mixer blend sugars and Crisco together well, then add the eggs. Sift together dry ingredients then slowly add to sugar and Crisco mixture, blend well. Add pumpkin and mix until all is blended. Grease the jelly roll pan and spread the stiff batter evenly into pan. Bake at 350 degrees for 30 minutes or until toothpick inserted into center comes out clean.

Cream Cheese Icing
  • 4 oz 1/3 less fat cream cheese, softened
  • 1 stick of unsalted butter, softened
  • 1/2 tsp. vanilla extract
  • 2 1/2 cups powdered sugar
With a electric mixer cream together cream cheese and butter, then add vanilla extract and slowly add powdered sugar. Once sugar has been mixed in well blend well at a high speed. Frost cake once it has cooled completely. Refrigerate until serving time.

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