I am finishing up processing most of our garden harvest at this time, but I still have not taken care of my pie pumpkins yet. The reason being, I still have a huge container of frozen pumpkin puree in my freezer from last year's harvest!
Needless to say, we are going to be eating lots of pumpkin this month. My first pumpkin recipe was pumpkin bars with cream cheese frosting. This probably isn't good for you. So make a batch, let everyone at home have one, and take the rest to work to share with your coworkers.
The original recipe for these pumpkin bars comes from the Betty Crocker Cookbook, but I have modified it so that I could use the ingredients I prefer.
2 cups raw sugar
1 cup coconut oil (melted)
2 cups pumpkin puree
1 cup whole wheat flour
1 cup oat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1. Preheat oven to 350 degrees F and lightly grease a 15 x 10 x 1 inch jelly roll pan.
2. In a large bowl, beat eggs, sugar, oil, and pumpkin until smooth. Add flours, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Stir until combined.
3. Spread batter in jelly roll pan.
4. Bake 25-30 minutes, until light brown. Cool completely.
5. Frost with Cream Cheese Frosting:
3 ounces cream cheese
1/3 cup butter
1 teaspoon vanilla
2 cups powdered sugar
In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth. While continuing to beat, gradually add powdered sugar until the frosting is smooth and spreadable.