I am warning you now, I think I am going to post nothing but desserts from now until Christmas. It seems that is all I am making and I have not even begun to bake. Tonight is my friend’s annual Christmas cookie exchange and although some would use those cookies to give to neighbors, my family looks forward to the exchange as an opportunity to try 15 or more new kinds of cookies. I will post pics later to show you the amazing array of cookies.
I have made these bars many times. My family loves them. Sometimes I frost them with cream cheese frosting, but because I make them in a huge 15 X 10 pan, I often use the same frosting I put on a Texas Sheet Cake. This is the same idea as a sheet cake…only spicy pumpkin.
This time around, I added 1/2 cup chopped candied citrus peel. It was a big hit with grown ups, but the kids gave it a unanimous thumbs down. Because I bake for a larger majority of kids than adults, I probably won’t add it again. However, these bars will continue to show up sans citrus every year during the holidays like they always do.
- 2 cups + 1 Tbsp self-rising flour
- 2 tsp cinnamon
- ½ tsp salt
- 3 eggs
- 1 15 oz can pumpkin puree
- 1⅔ cups sugar
- 1 cup oil
- ½ cup butter
- ⅓ cup milk
- 1 tsp vanilla
- 4 cups powdered sugar
- In a large mixing bowl, beat eggs, pumpkin, sugar and oil.
- Combine flour, cinnamon and salt and add until well mixed.
- Spread cake batter in an ungreased 15X10 inch pan.
- Bake at 350 for 25-30 minutes or until it tests done with a toothpick.
- Cool in pan.
- To make frosting, boil butter in a saucepan.
- Remove from heat and add milk and vanilla.
- Beat in powdered sugar until smooth.
- Spread over cake.