I've already made this recipe once this year for the Pumpkin Cake, but didn't really get to post what it looks like un-scuplted and as it really should be (per the recipe).
Pumpkin Bars Recipe from Paula Deen
1-2/3 C granulated sugar
1 C Vegetable Oil
15 Oz. Can Pumpkin
2 C AP Sifted Flour
2 Tsp Baking Powder
2 Tsp Ground Cinnamon
1 Tsp Salt
1 Tsp Baking Soda
Beat eggs, sugar, oil and pumpkin together, until light and fluffy. (The mixture for me has been more liquidy than "fluffy".)
Stir together dry ingredients.
Mix into Pumpkin Mix until smooth.
Spread (the batter is pretty thick) into a 13x9 greased pan.
Bake for 30 min. at 350. (I've had to up the bake time to 35-40, based on the toothpick test.)
Cream Cheese Frosting
1 Pkg (8 oz. ) Cream Cheese, softened
1/2 C Butter Softened
2 C Sifted Powdered Sugar
1 Tsp Vanilla Extract
Combine Cream Cheese and Butter with mixer until smooth.
Add sugar, and mix until combined.
Stir in Vanilla.
Spread on cooled pumpkin bars.
Notes: I made 2 batches of this recipe. The first I made mini cupcakes: Bake time reduced to about 10-15min, but still tested with toothpick for doneness. The second batch used the instructed 13x9 pan and had a longer bake time than the recipe calls for - could be due to oven (new apartment than when I last made them). I used JUMBO eggs for the recipe - so that could have contributed to longer bake time, and liquidy pumpkin mix.
But stil came out delish! I used organic pumpkin for batch 1; used "regular" pumpkin for batch 2. The main (and minute) difference was color - maybe.