For Sunday dinner, I decided to roast a turkey we’ve had in the freezer that was on sale after last year’s Thanksgiving. So, we sort of had a dry run of a Thanksgiving meal, with easier sides and pumpkin bars instead of pumpkin pie. Talk about a yummy, easy pumpkin dessert…maybe it’ll be making another appearance in November!
Ingredients:
Pumpkin Bars
4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15oz) can pumpkin
2 cups flour
2 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350F and grease a 13×9 inch jelly roll pan. Set aside. In a bowl, beat together eggs, sugar, oil, and pumpkin. In a separate bowl, sift together remaining ingredients, then add to the pumpkin mixture. When well-combined, pour into the jelly roll pan and put in the oven for 25 to 30 mins, or until toothpick comes out clean. Cool complete before frosting.
Cream Cheese Icing
1 package (8oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 pound powdered sugar
Beat together cream cheese and butter. Add in vanilla and powdered sugar until smooth. Frost over sheet cake when completely cool.
