I had Pumpkin Bars for breakfast. That’s right, I said it. Pumpkin Bars with Cream Cheese Frosting. I figured it has grains and dairy and fruit (pumpkin is a fruit isn’t it?) so why not. Then I thought that it just wasn’t fair to eat it and not share the recipe with you. Because you deserve a healthy breakfast too.
Now before you get all up in my grill about posting a recipe, let me be very clear….I AM NOT A FOOD BLOGGER. I won’t even pretend to be. My reasons are simple: I only cook because I like to eat and food blogging looks hard. Too much prep, too many pictures. I’m way too unorganized for that biz. Not to mention the fact that when I cook I use technical measurements like “a little bit”, “some”, and “oh shit, I used too much”. I’m not meant for the food blogging business.
What I do know is that these bars are freaking delicious and I want to share them with you. I have no fancy pics because I just decided to write this as I was shoving one in my pie-hole this morning. I suggest you just print the damn recipe and bake some up yourself. Sharing them is optional.
Wait. Share the recipe. I mean sharing the actual bars in all their deliciousness is optional. However I would suggest you share them if you want to be able to continue to fit into your pants. Unless you are still in your pajamas like I am. Elastic is a wonderful thing.
See why I can’t be a food blogger? Here’s the one picture I took and the damn recipe. Enjoy.
- Pumpkin Bars with Cream Cheese Frosting
- A pan full of fluffy pumpkin deliciousness.
|Prep Time||Cook Time|
|10 minutes||25 minutes|
- 2 cups flour
- 2 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice
- 2 tsp cinnamon
- 2 cups pumpkin
- 3/4 cup oil
- 4 eggs beaten
- 1 stick butter softened
- 1 block cream cheese softened
- Mix dry ingredients in a large bowl. I wisk them to get rid of clumps. Make a well and add pumpkin, oil and eggs. Mix until smooth. Spread batter evenly in a greased jelly-roll pan. Bake at 350 for 20-25 minutes. Cool and spread with a thick layer of cream cheese frosting.
- Throw the butter and cream cheese in a bowl. Beat them together until they are friendly and dump in some powdered sugar. Keep beating, you won't go to jail. Add a little bit of milk to keep it moist (I said moist). Alternate powdered sugar and milk until it's like you like it then cover those pumpkin bars. Don't be shy, use it all up.
Share this Recipe