Pumpkin Bars

These didn't last long in our house. 

Obviously. 

Not long enough for me to take a decent picture, anyway.

Michael loves them.

I can't stop myself from eating them.

I love pumpkin bars. 

I want a pumpkin bar wedding cake someday.

Pumpkin Bars

Adapted from Paula Deen's recipe

• 3 eggs
• 1 15-ounce can pumpkin puree
• 2/3 cups white sugar
• 2/3 cups brown sugar
• 1/2 cup vegetable oil
• 1/2 cup applesauce, unsweetened
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons cinnamon
• 1 teaspoon pumpkin pie seasoning

Icing:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioner's sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish. 
2. In a stand mixer, beat together the eggs, pumpkin, sugars, applesauce, and oil until well-combined. About 3 minutes on medium speed.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie seasoning. Gradually stir the flour mixture into the pumpkin mixture over low speed until well-combined. 
4. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

*If you want a more cake-like, less dense pumpkin bar: increase the eggs to 4, and double the baking soda and baking powder.