Over a Cup of Coffee: Pumpkin Bars | CraigDailyPress.com

Over a Cup of Coffee: Pumpkin Bars

Diane Prather
Diane Prather

Each year, around this time, I bake “Pumpkin Bars” that are moist and delicious. This week’s recipe, from my “to try” file, is similar. Both recipes direct using a 15×10-inch pan, but I usually use a 13×9-inch pan and then baking the bars longer if they don’t test done after 30 minutes. The bars are actually more like cake. To save time, use canned frosting.

The second recipe is an alternative to the traditional pumpkin pie.

Pumpkin BarsPumpkin Bars

Pumpkin Bars

4 eggs

1 teaspoon salt

1 2/3 cups sugar

1 teaspoon baking soda

1 cup oil

1 (16-ounce) can pumpkin

Cream Cheese Frosting:Cream Cheese Frosting:

Cream Cheese Frosting:

3 ounces cream cheese

2 cups flour

½ cup butter

2 teaspoons baking powder

2 cups powdered sugar

2 teaspoons cinnamon

1 teaspoon vanilla

Preheat the oven to 350 degrees. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, mix together the flour, baking powder, cinnamon, salt and soda. Add to the pumpkin mixture and mix thoroughly. Spread the batter in an ungreased 15×10-inch pan. Bake at 350 degrees for 25 to 30 minutes; cool and frost with cream cheese frosting. To make the Cream Cheese Frosting, cream together the cheese and butter; stir in the vanilla and powdered sugar, a little at a time. Beat until smooth.

Double-Layer Pumpkin PieDouble-Layer Pumpkin Pie

Double-Layer Pumpkin Pie

4 ounces softened cream cheese

2 (4-serving) packages instant vanilla pudding

1 tablespoon half and half

1 cup half and half

1 tablespoon sugar

1 ½ cups whipped topping

2 teaspoons pumpkin pie spice

1 graham cracker crust

Note: Instead of pumpkin pie spice, use ½ teaspoon each cinnamon, cloves, and ginger.

Mix cream cheese and 1 tablespoon half and half with sugar. Whisk until smooth; gently stir in whipped topping. Spread on the bottom of the pie crust. Pour 1 cup of half and half into a bowl. Add pudding mix. The mixture will be thick. Stir in pumpkin and spices. Whisk. Spread over the mixture in the pie crust. Refrigerate about 4 hours. Garnish with additional whipped topping and sprinkle with pumpkin pie spice, if desired.

Do you have favorite pumpkin recipes? If you have some you would like to share, send them to me at Box 415, Craig 81626 or call me at 970-824-8809. Have a super Halloween!

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