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August 26, 2012

Pumpkin Bars with Whipped Cream Cheese Frosting

This is a great recipe that I convinced my friend Denise to share with me.
If there is pumpkin and spice involved I have to try it!
This recipe is really good, easy to make, a basic homemade bar/cake that will delight you.
An awesome food for fall  {or if your like me, any time of year}.
The recipe for the whipped cream cheese frosting is actually my own.  I use it often as a substitute for regular cream cheese frosting, it's lighter in texture than the basic frosting, and I think you will love it!

2 c. pumpkin puree
2 c. sugar
1 c. vegetable oil 
4 eggs
2 tsp. baking soda
1 tsp. cinnamon
1/ 2 tsp. salt
2 c. flour

Preheat oven to 350 degrees.
In a large mixing bowl combine the pumpkin puree, sugar, and oil. Mix until smooth.
Add the eggs, and mix well.
Now add the baking soda, cinnamon, and salt.  Mix until well combined.
Add the flour, then pour into a 10x15 jelly roll pan that has been coated with non-stick spray.  Bake for 20-25 minutes.  Cool completely.

1(8 oz.) package cream cheese, 
softened to room temperature
1 pint whipping cream
1 tsp. vanilla extract
1/2 c. powdered sugar

In a large bowl, pour in the whipping cream and vanilla extract. Whip until firm peaks are reached.
In a separate mixing bowl combine the cream cheese and powdered sugar, and beat until smooth and creamy.  
With the mixer on low, combine the whipped cream and cream cheese mix together.
Spread over the cake, and chill until ready to serve.  Store in the fridge.

Thanks Denise, for a wonderful treat!

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1 comment:

Erin said...

pumpkin and spice will do it for me too. But then add cream cheese frosting? HEAVEN!!!