My friend Emilee shared this recipe with me last fall, and it is DEElicious!
(Did you know one of my pet peeves is when people shorten words? It drives me crazy. Like delish. Vacay. Adorbs. Deets. NO. JUST NO. But pronounce them funny or put the emphasis on the wrong syllable? I do that all day long.)
Just in case you were short on facts today, now you know a fact about me, so there's that.
Anyway, back to the pumpkin. Pumpkin is my weakness. I do have other weaknesses, it's true, but pumpkin is a major one. I love pumpkin! I thought I'd start sharing some recipes with ya'll because I love to bake, and you always need a yummy fall recipe, right? Sometimes recipes can be tricky, because what one person loves another person may not love as much, but rest assured, I have great taste.
Oh, I kid.
But I vow to only share the yummiest of recipes, okay? So here we go.

These are super easy and so yummy.
Pumpkin Bars
4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1 can (15 oz) pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 3 oz package cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
2 cups powdered sugar
Preheat oven to 350 degrees. In a medium bowl, mix eggs, sugar, oil and pumpkin until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until combined.
Spread the batter evenly into an ungreased 10x15 jellyroll pan. Bake for 25-30 minutes. Cool before frosting.
Frosting
Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar, beating until mixture is smooth. Spread evenly on top of cooled bars. Cut into squares.

Mamasita! SO GOOD.
And super easy.
The only problem is it makes a whole pan, which is a lot of bars. So we solved this problem by packing up a bunch of plates and taking them to neighbors.

Ansley loves delivering treats!
And, this is the result:

Which is much better for the 'ol waistline.
Not to mention, the delight (and texts) from happy neighbors is well worth it!