Who says that when fall rolls around that lattes get all of the pumpkin spice love? This fall staple is good for a whole lot more – like in these Pumpkin Bars with Cream Cheese Frosting. Find the recipe below and get bakin’ courtesy of innkeeper, Carolyn Hatcher, of the Stone-Yancey House Bed and Breakfast in Liberty, MO, and see why guests rave about them.
2 cups flour
2 cups sugar
1 cup vegetable oil
2 cup canned pumpkin (15 oz. can)
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
4 oz. cream cheese, at room temperature
2 tbsp. butter, at room temperature
2 cups powdered sugar
1 tsp. vanilla extract
Directions for Bars:
Combine eggs, sugar, and oil. Beat until lemon-colored – about two minutes. Blend in pumpkin. Add dry ingredients and mix well. Pour into greased and floured 10×15 sheet pan. Bake at 350 degrees for 20-25 minutes. Cool.
Directions for Frosting:
Combine all ingredients, beat well. Spread over cooled bars. Refrigerate leftovers.
Recipe courtesy of Stone-Yancey House Bed and Breakfast, Liberty, MO