I’ve posted this recipe before, but there are certain seasons that just beg for certain recipes. Pumpkin pie at Thanksgiving sort of caps off pumpkin season, but in the weeks prior there are all kinds of pumpkin rolls, breads, and bars to enjoy! My wife makes a killer pumpkin soup, also.
This is a really tasty pumpkin bar recipe that we made. Most Amish cooks would use homegrown pumpkin, which is a bit lighter in color than the rich-brown/orange store-bought variety, but either can be used.
Pumpkins are such a staple of autumn and are ingrained in American culture this time of year. I have not been to this place in probably 20 years, but I know we have a lot of southwest Ohio readers; any Hidden Valley Fruit Farm fans? Hidden Valley is located out in what still passes for “countryside” in the suburban miasma that is Dayton and Cincinnati (the two cities have been growing towards one another for years like an out of control pumpkin vine). Anyway, when I was a child, Hidden Valley would be our destination each fall so my brother and I could go into their pumpkin patch and each pick out the biggest, brightest orange orb. Then, bundled against the slightest hint of October chill, Mom would take us into the store there for some freshly pressed apple cider. Ah, memories…where does time go?
- 1 cup oil
- 4 eggs
- 2 cups pumpkin
- 1 teaspoon soda
- 2 teaspoons baking powder
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 cups flour
- ½ teaspoon salt
- Mix together ingredients until smooth consistency.
- Pour into greased 9 X 13 baking dish.
- Then bake at 350 for 22 – 28 minutes.
- Frosting: Beat together ¾ stick of oleo, 8 ounces of cream cheese and 2 cups powdered sugar.
- Beat until right consistency to spread. Add a little milk, if needed.
- Note: the original recipe called for 3 ounces of cream cheese and 1 3/ 4 cup of powdered sugar, but this household likes a thicker frosting:) My vote is to go with the thicker frosting formulation because the cake/bar part is not very sweet at all.