PERFECT PUMPKIN BARS WITH CREAM CHEESE FROSTING

If you’ve been reading along, last time we were here, Hurricane Joaquin was leaving us here on the East Coast and the sun was shinin’ real hot.  Well, my little midwestern self just didn’t know what kind of storms could still be-a-comin’-  even without a hurricane.

We’ve had TONS of rain and super fast winds; living on an island, that means flooding, especially when the tide is high.

So I’ve learned, “tropical storm rains” (I’m not sure what they technically were, but I’m going with it) + super fast winds + high tide = lots of water = not venturing out to drive to work = SUPER THANKFUL FOR PUMPKIN BARS WITH CREAM CHEESE FROSTING.

hey are famously my mother’s – the woman who taught me everything I know in the kitchen and gave me the curiosity and independence to veer off of recipes and follow my instinct (well, that goes for life in general, too).
Also, it’s her birthday, so shout out to this amazing woman!  HAPPY BIRTHDAY, MAMA! ♡

PUMPKIN BARS:

• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 1 2/3 cup sugar
• 1 cup vegetable oil
• 1 can (15 ounces) pure pumpkin (not pie filling!)

CREAM CHEESE FROSTING

• 8 ounces cream cheese, room temperature
• 12 Tablespoons butter, softened at room temperature
• 2 teaspoons vanilla extract
• 2 Tablespoons cream, half-and-half, or milk
• 6 cups unsifted powdered sugar
• Get Ingredients Powered by Chicory

INSTRUCTIONS
PUMPKIN BARS:

1. Pre-heat oven to 350°F. Sift together the flour, baking powder, cinnamon, salt, and baking soda.
2. In a large mixing bowl, beat eggs, sugar, oil, and pumpkin until light and fluffy. Add mixed dried ingredients into pumpkin mixture, beating until fully combined.
3. ...........................................

for full instruction please see : www.forkinthekitchen.com

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