Is it too early to start showing you pictures of desserts with frosting that looks so rich and dreamy you just want to reach through the screen and have a taste? Or is it too late to share any recipes that feature pumpkin? The answer as I have so clearly decided is no and definitely not! Who says you can only enjoy pumpkin from October till December? I’m pretty sure canned pumpkin is available in grocery stores year round and while pumpkin pie in the summer may seem a bit absurd and probably the last thing you would crave in the sweltering heat, right now there’s a whole lot of snow on the ground (at least where I am) and all I want is the comforting flavour of pumpkin cake topped with just the right amount of the silkiest cream cheese frosting. Plus I went to the gym today so that totally justifies this dessert!

Pumpkin Bars with Cream Cheese Frosting

Ingredients
For the cake batter:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin puree
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda

For the frosting:
8 ounce cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. Set aside.

In the bowl of an electric mixer, combine the eggs, sugar, oil and pumpkin puree. Beat on medium heat until light and fluffy, about 2 minutes.

In a large bowl, combine the remaining ingredients for the cake batter. Add the dry ingredients to the wet ingredients. Beat until just combined. Transfer batter to the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack; cool completely.

Meanwhile, with an electric mixer, beat together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla extract and cinnamon. Beat until smooth. Spread atop the bars and cut into squares.

—SOURCE—
Espresso and Cream, adapted slightly from Sweet Pea’s Kitchen