Sunday, October 9, 2011

Pumpkin Bar Goodness

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.  
Jim Davis, cartoonist

My daughter Laura and I (see below) love pumpkin bars this time of year!  Yesterday we decided to try a different version from our old standby.  We decided it was time to branch out and try something new.  The new recipe entitled, Pumpkin Pie Streusel Bars, was found on the blog,  Bakers Royale.  Naomi says that she added oats to justify having them for breakfast!  I love that rationale.
These bars are more like a cookie with the shortbread bottom and struesel topping.  The butterscotch chips add a new dimension to the pumpkin flavor.  They cooked up nicely, and were easy to cut when cooled.  We liked them!  Here is a snapshot of how ours turned out:

Our favorite pumpkin bar recipe is from the famous Paula Deen.  

Creamy Pumpkin and Pecan Squares
  1. 1 (18.25-ounce) box yellow cake mix
  2. 1/2 cup (1 stick) butter, melted
  3. 1/2 cup chopped pecans
  4. 1 large egg, lightly beaten
  5. 1 (8-ounce) package cream cheese, softened
  6. 3 large eggs
  7. 1 cup canned pumpkin
  8. 1/2 teaspoon pumpkin pie spice
  9. 1 (16-ounce) box confectioners’ sugar
  10. Whipped cream (optional)
  11. Ground cinnamon (optional)
  1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking pan.
  2. In a medium bowl, combine cake mix, butter, chopped pecans, and 1 egg. Press mixture evenly into bottom of prepared pan.
  3. In a medium bowl, beat cream cheese and 3 eggs with an electric mixer until creamy. Beat in pumpkin and pumpkin pie spice. Gradually beat in confectioners’ sugar until mixture is smooth. Pour over prepared crust. Bake 35 minutes. Cut into squares to serve. Serve with whipped cream and lightly sprinkle with cinnamon, if desired.

Here is a great picture of us on her wedding day! 

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