Killer Pumpkin Bars

Several years ago when I started browsing around food recipe forums and message boards on the internet, I most often returned to one particular one that I still use today. Although I have a ridiculously enormous cookbook collection, I have to say that beside the wonderful recipes I find through other food blogs, it is on this message board where I have found so many of the recipes I use over and over again today. It’s a forum where I’ve learned to know and trust the people using it because not only do I get instant reviews on a recipe, but being able to interact with the person that posted it is a huge benefit. It takes the reading, experimenting and acquiring new fantastic recipes to a whole new level. There are many food websites that allow readers to post reviews of the site’s recipes, but it’s the food forums that allow you the back and forth with the poster that makes it so enjoyable.

You can always tell the recipes that are really, really good on the message boards by the little fiery symbol next to the title. That means there’s been a ton of back and forth conversation on the recipe. It’s definitely worth a look at these to see what all the fuss is about. The recipe I’m posting here was named ‘Killer Pumpkin Bars’ by “Becky” on the board. Not only did it have the fiery symbol, this literally has to be one of the most talked about, raved over, year after year…after year… beloved recipes on the forum in its history. It truly is a killer dessert! Don’t expect these bars to be chewy and dense though. They have more of a cake-like texture. With just enough spice and just enough sweet, along with a cool, creamy frosting, it’s easy to see why they instantly become a stand-out over so many pumpkin dessert recipes you’ve seen or made during the fall and winter months. Did I mention how wonderfully moist they are and that they practically melt in your mouth as you eat them? This is a “cherished find” of a recipe in our house. A perfect fall pumpkin treat. Thanks, Becky!

Killer Pumpkin Bars

2 cups sugar

1 cup butter (2 sticks), room temp.

2 cups canned pumpkin (one 15-oz. can)

4 eggs, room temp.

2 cups flour

2 tsp. baking soda

1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves

1/2 tsp. salt

Preheat oven to 350. Lightly grease a 15 X 10 1/2 X 1 pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 20-25 minutes until cake springs back when touched or toothpick comes out clean. Cool completely and frost. After cutting, I top each piece with a candy corn pumpkin, but only on the same day you intend to serve or they kind of seep color into the frosting.

Icing:

3 oz. cream cheese, room temp.

1 stick butter, room temp.

1 tsp. vanilla

1 tsp. orange zest (optional)

2 cups powdered sugar

Beat together until smooth.