Pumpkin Bars with your own home-cooked and pureed pumpkin covered in cream cheese frosting
Wash off your pumpkin, cut into halves and clean out, setting the seeds aside. Cut each half into quarters, place pumpkin side down on cookie sheet.
Roast in oven at 400 degrees until you can literally stick a fork in it, about 50 minutes.
Let it cool, peel off the pumpkin skin, puree in food processor.
2 cups pumpkin puree
2 cups sugar
1 cup veggie oil
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp baking soda
3/4 tsp salt
2 cups flour
Mix all ingredients together and pour into a greased and floured
large 18″ cookie sheet with sides.
Bake at 350 for 30 minutes.
Top should spring back slightly when done, Let cool.
Cream Cheesing Frosting
3 oz cream cheese, room temp
1 cup butter, room temp
1 tsp vanilla
4 cups confectioners sugar
Beat until smooth and creamy.
Frost your pumpkin bars with as much as you like. I like to layer mine, as seen in the picture, because one pumpkin bar is just not enough!