Pumpkin Cake Bars with Cream Cheese Frosting

I was craving one of these moist cakelike bars and a frothy cup of hot coffee last week. Something about fall always makes that happen. Happy October!

Pumpkin Bars

2 C flour

2 t cinnamon

2 t baking powder

1 t baking soda

1/4 t salt

4 eggs

1 15-ounce can pumpkin

1-2/3 C sugar

1 C vegetable oil

(optional 3/4 C chopped pecans)* 

Combine the flour, baking soda and powder, 

cinnamon and salt in a medium bowl.

In a large mixing beat together  the eggs, pumpkin, 

sugar and oil with a mixer on medium speed.

Add the flour mixture; beat until well combined. 

If desired, stir in the chopped pecans. Spread

 batter into an ungreased 15x10x1 sheet pan. 

Bake @350º for 25-30 minutes. Cool completely in
 pan on a wire rack. Frost. Sprinkle some of the cake

 with chopped pecans. Cut into squares to serve.

Store in the refrigerator. Also freezes well. 

Cream Cheese Frosting

4 ounce cream cheese (half a brick), softened

1/2 stick butter, softened

2 C powdered sugar

1 t vanilla

 Beat together in a medium bowl until smooth.

*Sprinkle 3/4 C chopped pecans over the 

frosted cake, or just over half the cake.

Enjoy a great fall treat!

links: Facebook,

Between Naps On The Porch