Pumpkin Bars!

One of my MUST HAVES of fall would have to be my mom's pumpkin bars. The recipe is below, but my mom made them at the beginning of every autumn growing up. Ironically, the best way to eat them is frozen! That's right...bake them, ice them and then pop 'em in the freezer! I let them thaw a couple minutes, but the colder the better. And since this makes about 24 bars, it's a good way to keep them fresh too.

PUMPKIN BARS

1- 15oz. can of pumpkin

4 eggs

2 cups sugar

1 cup oil

2 cups flour

2tsp baking powder

1 tsp baking soda

1/2 teaspoon salt

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground clove

1/2 allspice

1/2 ginger

1. Mix all dry in ingredients in a medium bowl and set aside.

2. Combine all wet ingredients in a mixer on medium until mixed together

3. Slowly add flour and spices until combined.

4. Pour into a greased, 9x12 baking pan.

5. Bake for 25-30 minutes at 350 degrees or until a toothpick runs clean.

6. Set aside to cool.

ICING

1 bar of cream cheese

3/4 stick of butter, softened

1 tsp vanilla

4 cups (one box) powdered sugar

splash of milk

1. Combine cream cheese and butter with an electric mixer until smooth and creamy.

2. Add vanilla

3. Slowly add powdered sugar, one cup at a time.

4. Add a splash of milk if mixture is dry

5. Ice cake, cut and enjoy!