October around our house is the only time of year we make two recipes. Chicken Enchiladas and Pumpkin Bars. The enchiladas are Nate’s favorite meal and he always picks Pumpkin Bars to take to work for his birthday.
I will not be sharing the Chicken Enchilada recipe with you because it looks like barf and I dry heave while making it. I made Nate his own special birthday enchiladas last night while I ate toast…to settle my stomach. True story. He told me they were so good that I should open my own Mexican restaurant. Those of you who know me are dying laughing. (I am the world’s pickiest eater and Mexican doesn’t make my list. And I don’t cook.) I think he was serious about them tasting good.
I will, however, share with you our pumpkin bar recipe. I know there are lots of pumpkin bar recipes out there but these are truly the best. You can trust me. I’m a pharmacist. People trust pharmacists. (P.S. Our food photography needs improvement.)
Pumpkin Bars and Frosting
- 4 eggs
- 1 2/3 cup sugar
- 1 cup oil
- 1 16 oz can pumpkin
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp cinnamon
- 1 tsp salt
Beat together in large bowl: eggs, sugar, oil, and pumpkin until well blended. In another bowl mix flour, baking powder, baking soda, cinnamon, and salt until well mixed. Add dry mixture to large bowl. Mix well. Pour into long ungreased cookie pan. Bake at 350 degrees 23-30 minutes.
FROSTING (You know, the best part. We usually double the following.):
- 1 3 oz Philadelphia Cream Cheese
- 1/2 cup butter
- 1 tsp vanilla
- 2 cups powdered sugar
Cream together cream cheese and butter. Add vanilla and powdered sugar. Put on cooled pumpkin bars.
Always keep in the fridge. Can be frozen.
What’s your favorite pumpkin recipe? Anyone else sacrifice their own well-being to cook for their dear husband?