In honor of the season, I’m making pumpkin bars to take to work.   To make the Monday morning meeting a bit easier to deal with.  These are so easy to make and are very, very rich.  I cut them into small pieces – they look pretty on a plate.  They also freeze well and can be tucked into a lunch bag and be thawed by lunchtime for a treat.

Pumpkin Squares

Cake:

•  4 eggs
• 1-2/3 cup sugar
• 1 cup oil or butter
• 15 oz can pumpkin (not pie filling)
• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/8 tsp nutmeg

mixing bowl & 13×9 baking dish, greased

Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.

Frosting

• 16 oz cream cheese, room temp
• 2 tsp vanilla extract
• 3-3/4 cups powdered sugar

mixing bowl

Mix together cream cheese, sugar & vanilla. Mix until smooth.

You can frost & freeze in an air-tight container for up to 2 weeks.  Enjoy.