The Smell of Pumpkin Bars is In the Air!

It feels like fall here in Northern Virginia.  No turning leaves or cold frosty mornings, but I felt it yesterday afternoon  - it's just there - the slant of the sun, the slight shift in the temperature -- our world is turning towards autumn. 

Autumn is a fragrant time, so I like to fill my house with fall scents:  Pumpkin Bars and Yankee Candles....

First up, Pumpkin Bars.  The recipe below is straight forward and claims only a few basics from the pantry.  Pumpkin Bars taste fantastic, but focus on the smell of baking pumpkin - it's rich and inviting.

If baking isn't in the books right now, light an Autumn Wreath scented Yankee Candle.  We like the cinnamon and apple smells, but there's also something spicy to this scent that many of the other fall fragrances can't match.  Autumnal, indeed!


Pumpkin Bars

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 beaten eggs
1 (16 oz.) can pumpkin
1 1/2 cups sugar
1 cup cooking oil

Directions:
Preheat oven to 350 degrees.
Stir together flour, baking powder, cinnamon, soda, and salt.
In a seperate bowl, beat until combined eggs, pumpkin, sugar and oil.
Add dry ingredients to pumpkin mixture and beat until well combined.
Spread batter in 15x10x1 inch baking pan (do not substitute another size pan - you will have soup in the middle!!) This size pan is easy to find -- I bought mine at the grocery store.
Bake for 30 to 35 minutes, or until the middle is firm.
Cool completely.  Frost with cream cheese frosting (recipe follows).  I sometimes buy the cans of ready made Cream Cheese Icing.

Cream Cheese Frosting
Ingredients:
2 (3 oz.) pkgs. cream cheese, softened
1  stick butter, softened
2 teaspoons vanilla
One box confectioner's sugar

Beat together cream cheese, butter and vanilla until light and fluffy.  Gradually add sugar, beating until smooth.  Spread over cooled cake.

ENJOY!!