When I was back in NY my mother was in a frenzy of bake sale baking and one of the creations which my father and I were able to sample, were pumpkin bars with cream cheese icing. I haven’t been able to stop thinking about these bars in the last few weeks and decided that today I absolutely had to make them. I had to.
- Beat 4 eggs, 1 2/3 cup sugar, 1 cup applesauce (or oil if that’s your thing) and 2 cups pumpkin (or shredded zucchini) together
- Stir in 2 cups flour, 2 tsp cinnamon, 1 tsp salt and 1 tsp baking soda
- Bake in a jelly roll pan, or lasagna pan if you’re like me for 25 -30 minutes for the former, and 40 – 50 minutes for the latter or until a toothpick comes clean from the middle
Cream cheese icing:
- Beat 3 ounces of cream cheese, 1/2 cup soft butter, 1 tsp vanilla and 2 cups confectioner’s sugar until smooth
- Stuff face