Pumpkin Bars. Yum!

It's been snowing and snowing and snowing for days! The blanket of white across town and the mountains is absolutely breathtaking. Along with the snow has also come negative degree weather. Since we are cooped up in the house, I decided to get-ta-bakin'!! First up, pumpkin bars with a cream cheese icing. I used a recipe from Paula Deen at FoodNetwork.com, and made just a few changes. They came out amazing - a must for a festive holiday week!

INGREDIENTS:

Bars:

4 eggs

1 2/3 Cups Sugar

2/3 Cup Veg. Oil

1/3 Cup Butter, Melted

15oz. Can Pumpkin

2 Cups All-P Flour, Sifted

2 Tsp. Baking Powder

1 Tsp. Baking Soda

4 Tsp. Cinnamon

1 Tsp. Pumpkin Pie Spice

1 Tsp. Sald

Icing:

8oz. Pkg Cream Cheese, Softened

1/2 Cup Butter, Softened

3 Cups Confectioner's Sugar

1 Tsp. Vanilla Extract

DIRECTIONS

Preheat oven to 350 degrees F.

Using a mixer on medium speed, combine the eggs, sugar, oil and pumpkin until fluffy. In a separate bowl, sift together to flour, baking powder, cinnamon, salt, and baking soda. Slowly add the dry ingredients to the wet mixture while mixing on a low speed until thouroughly combined and the batter is smooth. Spread into a well greased 9x13" baking pan. Pop in the oven and bake for 40 minutes. Let it coooooool completely before frosting!

To make the icing: Combine the cream cheese and butter with a mixer until smooth. Add in the sugar and mix on low until well combined (If you would like a thicker consistency, just slowly keep adding powdered sugar into the mix until you reach your desired thickness). Add in the vanilla and mix again. Spread on cool pumpkin bars. Here comes the important part - cut a big slice, sit down on the couch, and enjoy!