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Y'all, I swear to Pete, I keep making the same mistake
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When I go grocery shopping for my holiday meals.
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I so wanna make sure I have enough that I usually overbuy.
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And I did that again this year.
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I've got enough cans of pumpkin in my pantry
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So I immediately wanna find a way
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to start using that pumpkin.
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And I'm doing that through a recipe called a pumpkin bar.
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And we're going to start with one and two 3rds cup of sugar
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and one 15 ounce can of pumpkin.
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And now this is straight pumpkin.
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It's not a pumpkin pie filling.
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And then we're gonna add a couple of oil.
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And then we're just gonna cream this together.
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And I think you're just gonna love this recipe.
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This is a recipe that was shared
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with me from a friend named Patty Ronning.
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All right, now I've got this creamed up.
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Now we're gonna add one egg at the time.
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I'm going to turn this up a little bit.
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I don't wanna sling it all over myself though.
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All right, and in goes to the last egg.
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All right, so we're gonna just let that sit right there.
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So let's move down here
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and mix up our dry ingredients for our pumpkin bars.
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I've got two cups of all purpose flour,
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two teaspoons of baking powder,
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two teaspoons of ground cinnamon,
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one teaspoon of baking soda, and one teaspoon of salt.
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And we're just gonna mix those dry ingredients together.
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And then we're gonna move back down here
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and we're gonna put them into our pumpkin mixture.
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We're gonna be frosting this with a cream cheese icing
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that's very, very, very much like the icing
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that you would put on a carrot cake.
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So give that a little speed, turn him up some.
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We're just gonna pour this in here
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and then I've sprayed this pan, so they won't stick.
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The oven's been preheated to 350,
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and we're gonna bake it for about 30 minutes.
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My mouth is already watering
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'cause I know what this is going to taste like.
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I'm gonna let it bake for 30 minutes
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and then I'm going to take it out of the oven,
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and we're gonna let it cool
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because we can't put our frosting
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on the bars while they're hot.
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So in the oven, it goes.
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And I've got one back here that's cooled
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and waiting on us and see how pretty that looks.
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All right, so let's move on down to this end
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and put all of our frosting ingredients together.
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I've got one stick of butter and one eight ounce package
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of cream cheese softened to room temperature.
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I've got two teaspoons of vanilla flavoring.
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And then I've got two cups of powdered sugar
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that I'm just gonna run through the sifter.
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Powdered sugar's pretty, pretty good.
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It's not nearly that lumpy.
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You can see everything went through
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except for a few of the beads, so that was pretty good.
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So let's move back down here with our mixer.
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We'll take the dirty beaters out and put in some clean ones.
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And we're just gonna mix all those ingredients
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until they're smooth.
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So Patty tells us to cut our bars
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into rectangular shapes
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And then Patty says to remove them
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and frost them with your icing.
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I mean, it's like it's wanting to come apart in my hand.
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Since you've cut them, you could cut them even smaller
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and almost make them like a petit four.
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I don't think these are gonna be around for very long,
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because while they're not hot,
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they're still just a little bit warm.
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Michael Groover is going to be on these like white on rice.
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He'll have them gone before I can turn around.
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Y'all, I got to run out of here for a couple of minutes.
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and I can't stand it, I got to taste it.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
