Receta Pumpkin Bars with Cream Cheese Frosting
~I love Fall and I love Pumpkin Bars with Cream Cheese Frosting~
I received my order from Spices Inc. a few weeks ago and I have been baking ever since!! Good quality spices are the key to delicious tasting food. If you haven't gone through your spices in awhile, check to make sure they are still fresh and have not expired. If you find expired spices, replace them! Smell your spices!! If you spices have an off smell or no smell at all, they need to be replaced. This is also a good time to make a list of spices that you only use once in awhile or you only need a small amount of. Buy or order your spices where you can purchase the amount you need. If you only use curry powder in one dish that you make twice a year, buy the smallest amount possible. This way, you will know your spices are always fresh. If you haven't ordered spices before, check out the many places online where you can order spices. You might be pleasantly surprised!
- 1/2 c shortening
- 1 c packed brown sugar
- 2 eggs
- 2/3 c canned pumpkin
- 1 t. vanilla extract
- 1 c all-purpose flour
- 1 t ground cinnamon
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/4 t each ground ginger and nutmeg and allspice
- 1/8 t ground cloves
- 1/2 chopped walnuts
- Cream Cheese Frosting
- 1/4 c (1/2 stick) butter, softened
- 1-8 oz pkg. cream cheese, softened
- 1-16 oz box powdered sugar (2 cups)
- 1 t. vanilla extract
For Cake:
In a large mixing bowl cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition.
Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, allspice and cloves; add to creamed mixture and mix well. Stir in nuts.
Spread into a greased 13x9x2 inch baking dish. Bake at 350 for 20-25 mins. or until toothpick inserted near middle comes out clean. Cool in pan on wire rack.
For Frosting:
Cream together cream cheese and butter. Add powdered sugar and vanilla extract. Beat until smooth. Spread on cooled cake.