by Meghan E. White
It’s that time of year. Pumpkin time. Pumpkin everything is everywhere. It wasn’t that long ago that the only big thing happening pumpkin-wise this time of year was the now infamous pumpkin spice latte. If you got your hands on one of those, then you felt pretty special.
Now, pumpkin has taken over all aspects of food from yogurt to cereal, and even candy. We are pumpkin obsessed for some reason. For the non-pumpkin eaters, I’m sorry. For the rest of us, yay!!
In honor of all things pumpkin, I give you pumpkin bars. You’re welcome. I’ve been making these divine treats for close to twenty-four years. The bars are really more like a moist delicious cake. The pumpkin flavor is there, but it’s subtle, not overpowering. And, the piece de resistance, cream cheese frosting. The combo of the scrumptious cake and sweet icing make this dessert irresistible. It’s hard to stop at one. Pumpkin bars are addictive. You’ve been warned.
I was blessed with this recipe from my boss all those years ago. She brought them into work one day and it was love at first bite. I got the recipe from her, which she was given by her mother many years before.
And the circle of life continues as I pass this fantastic recipe on to you. Maybe you will share it with someone in your life too. Whenever I make these for potlucks or any event, they get devoured every single time. So be ready with the recipe, because you will be asked.
Pumpkin bars are a nice alternative to pumpkin pie at Thanksgiving. Or, if you’re feeling really adventurous, make both. Pumpkin fans everywhere will rejoice. I have to admit that I’ve made these in the summer. I know. It’s a bit bold, a bit daring, but so worth it. Try pumpkin bars in the off season too. They are just that good.
So whether you eat or drink or whatever you do, do it all for the glory of God.
1 Corinthians 10:31
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
¼ tsp. salt
Mix together dry ingredients and set aside.
1 2/3 cup sugar
1 15oz. can pumpkin
1 cup vegetable oil
pecans or walnuts, chopped (optional)
Cream eggs and sugar. Add the vegetable oil, pumpkin, and pecans. Add the flour mixture and mix thoroughly with a hand mixer. Bake at 350 ͒ in an ungreased 15x10x1 inch pan for 25 to 30 minutes or until golden brown. Cool completely before frosting.
Cream Cheese Frosting
3 oz. cream cheese softened
¼ cup butter softened
1 tsp. vanilla
2 cups powdered sugar
Cream together with a hand mixer until smooth.
Store at room temperature in a sealed container. I never add the nuts, but I’m sure it’s delicious. Let the cream cheese and butter soften at room temperature before making the frosting.
About the Author
Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years.
Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.