Are you like me and have a porch full of pumpkins? Do your kiddos want to buy more and more even though they each have a small army of them? Here's a good way to use those pumpkins (or the ones of the can variety, too):
4 eggs
1 2/3 cup sugar
1/2 cup unsweetened apple sauce
1/2 vegetable oil
15 oz can pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
8 oz low fat cream cheese, room temperature
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 teaspoon cinnamon
3-6 cups powdered sugar (add more or less for your desired consistency)
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Preheat the oven to 350 degrees F. Combine the eggs, sugar, apple sauce, oil and pumpkin until light and fluffy. stir together the flour, baking powder, cinnamon, pumpkin, salt and baking soda. add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. apread the batter into a greased 13 by 10-inch baking pan. bake for 30 minutes. let cool completely before frosting. cut into bars.
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For the icing: combine the cream cheese, butter and vanilla in a medium bowl with an electric mixer until smooth. add the sugar and cinnamon and mix at low speed until combined. stir in the vanilla and mix again. spread on cooled pumpkin bars.
Yum!!
(This recipe was found on Sutton Grace, click to visit her blog for tons of great inspiration!)
