Pumpkin Bars with Cream Cheese Frosting
This recipe comes from my friend Freddy, from an old church cookbook. Perfect for fall, to fill up your home with all fragrant spices.
1 c. softened butter
4 eggs
1.5 c. flour
1/4 t. cinnamon
2 c. sugar
1 c. cooked pumpkin
1.5 t. pumpkin spice
1 t. vanilla
Cream butter and sugar, then beat in eggs, then, pumpkin, and vanilla.
Sift in the flour, and spices, and mix well.
Pour into a greased 9x13 inch pan, and bake at 350* for 30-40 minutes.
Cool before frosting
Cream Cheese Frosting
1 (6 oz.) package of cream cheese
2 t. vanilla
1/2 c. softened butter (1 stick)
1.5 c. powdered sugar.
Blend the room temperature cream cheese with the butter, then add the vanilla and powdered sugar.
Beat well, and spread over brownies.
*Baker's note. These do not freeze well.
1 c. softened butter
4 eggs
1.5 c. flour
1/4 t. cinnamon
2 c. sugar
1 c. cooked pumpkin
1.5 t. pumpkin spice
1 t. vanilla
Cream butter and sugar, then beat in eggs, then, pumpkin, and vanilla.
Sift in the flour, and spices, and mix well.
Pour into a greased 9x13 inch pan, and bake at 350* for 30-40 minutes.
Cool before frosting
Cream Cheese Frosting
1 (6 oz.) package of cream cheese
2 t. vanilla
1/2 c. softened butter (1 stick)
1.5 c. powdered sugar.
Blend the room temperature cream cheese with the butter, then add the vanilla and powdered sugar.
Beat well, and spread over brownies.
*Baker's note. These do not freeze well.
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