Moist and Decadent Pumpkin Bars
I was cleaning out some of my recipe books and found this treasure for Moist and Decadent Pumpkin Bars. The page is tattered and it is well loved. My children loved this recipe. I did tweak it over the years, because the kids and their friends loved chocolate. This morning, I am drinking a cup of hot chocolate laced with cinnamon and I feel happy to be riffling through my recipe box.
I decide to take out the Kitchen Aid and make these Moist and Decadent Pumpkin Bars. I hope they make it to the Christmas table before my husband eyes them.
There is something about the love in this bowl???
Everything now poured in the pan and ready for the oven. I like to use a cake pan because i like the height on the bar; this produces more of a cake bar. You can use a large jelly roll pan and get a bar like cookie. It is just as good. 
It comes out of the oven with a puffed goodness.
This moist and decadent piece of goodness needs a special place. I bring out some pearls to highlight its richness.
Moist and Decadent Pumpkin Bars
Burried treasures of chocolate chips give these bars an "aha" moment.
Ingredients
- 2 cups white sugar
- 1 cup canola oil
- 2 cups pumpkin
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup dark chocolate chips
Instructions
-
Mix together all the ingredients except the chocolate chips and beat on medium using the paddle.
Once mixed, add the chocolate chips and stir.
Pour in a greased 9 x 13 inch pan.
Bake at 350 degrees F for 40 minutes.
You may ice them if you like. If you do, spread the icing over the cake and refrigerator.
If you don't ice, cool the bars and then slice.
They freeze well.
Icing
4 0z cream cheese
6 tbsp butter
1 tsp vanilla
3 cups of icing sugar
Recipe Notes
If you want more of a cake use a cake pan. A jelly roll pan will give you less height and more of a bar.
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