Pumpkin Bars (or Cake?)

Although still tasty, this is what happens when you bake the pumpkin bar recipe below in a 13x9-inch pan. The bar turns into a thick slice of cake, which completely throws off your bar-to-cream-cheese-frosting ratio. Proper cake-to-frosting ratio is an elusive treasure, but when the balance it struck...



Don't make the same mistake I did. Use the right pan.

A public service announcement from my humble little kitchen in Bismarck, North Dakota.

Pumpkin Bars
Straight from the classic Better Homes & Gardens cookbook

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 15 ounce can pumpkin (not pumpkin pie filling - the ingredients should only list "pumpkin")
1 2/3 cups sugar
1 cup cooking oil (I often replace up to half the oil with applesauce)
1 recipe Recipe Cream Cheese Frosting (see recipe below)

In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined.

Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting.

Cream Cheese Frosting
4 ounces cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar

In a medium bowl beat together cream cheese, butter or margarine, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth.