Visiting the Pumpkin Patch...

I love Diane Phillips. Every time I make one of her recipes, my love for her ability to craft amazing, very doable recipes grows. Her pumpkin bars are no exception.

Peter's Pumpkin Bars by Diane Phillips

Bars
4 large eggs
1 2/3 cups granulated sugar
1 cup canola oil
One 16-ounce can pumpkin puree (2 cups)
2 cups unbleached flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice

Orange Cream Cheese Frosting
3-ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp orange oil, or 2 tsp orange extract
2 cups confectioners' sugar
1 to 2 TBSP milk (if needed)

1. Preheat the oven to 350 degrees. Line a 15x10-inch jelly roll pan with parchment paper, a silicone liner, or aluminum foil. Spray with cooking spray (unless using silicone). In a medium bowl, sift together the flour, baking powder, baking soda, and spice. Set aside.

2. To make the bars, in a large bowl, beat together the eggs, granulated sugar, and canola oil until blended. Add the pumpkin puree and mix until smooth. Add the flour mixture. Stir until smooth. Pour into the prepared pan and bake until a skewer inserted into the center comes out clean, 20-25 minutes.

3. Remove from oven and let cool completely in the pan on a rack.

4. To make the frosting, with an electric mixer, beat the cream cheese, butter and orange oil/extract in a large bowl until blended. Add the confectioners' sugarand beat or process until the mixture reaches a spreadable consistency. If it is too dry just add a bit of milk 1 TBSP at a time. Spread the frosting over the cooled cake.

5. Cuts into forty 2-inch bars.