I am not a customer of Penzeys anymore, but back in the day I did get this recipe from them. It is SO yummy. It makes a very large pan, but they are so good! This makes a great dessert to take along to Thanksgiving dinner or to serve at your house if you are hosting instead of or alongside your pumpkin, apple and/or pecan pie. I am pretty sure that besides the stuffing, dessert is my very favorite part of Thanksgiving dinner. 🙂
I use my stone bar pan from Pampered Chef for this recipe, and it works out great.
I usually keep the bars covered with Press n Seal (Saran Wrap and I are not friends.) and refrigerated.
I usually substitute Pumpkin Pie Spice for the cinnamon, and if I remember correctly I increase the amount to 1 teaspoon because we enjoy that flavor in there. It is a lovely combination of cinnamons, ginger, nutmeg, mace, allspice and cloves,
The cream cheese frosting is so yummy. We all know it pairs great with pumpkin! 🙂
Penzeys Pumpkin Bars
2 cups sugar
2 cups pumpkin puree
3/4 cup (1 1/2 sticks) butter, melted
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon (or Pumpkin Pie Spice)
3 oz. cream cheese
6 Tablespoons butter
1 Tablespoon lemon juice
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
Preheat oven to 325°. In a mixing bowl, beat together the sugar and eggs. Add the pumpkin and butter and mix. Gradually add the flour, baking powder, baking soda and cinnamon. Mix well. Pour into a greased 15x10x1-inch jelly roll pan (a 9×13-inch pan would work, but you would end up with a real cake). Bake at 325° for 30 minutes. Let cool completely before frosting.
To make the frosting, beat together the cream cheese, butter, lemon juice and vanilla. Gradually add the powdered sugar and beat to your desired consistency. Spread over the cake and cut into small bars.