Wednesday, November 17, 2010

My second post is about The Best Pumpkin Bars Ever!

That's right, you heard me. The second post is about The Best Pumpkin Bars Ever. Yes, they are so good they deserve capitalization. 

There is a funny story about this particular recipe. Once upon a time (aka three years ago) when I was a bright-eyed sophomore at BYU, I lived with a girl who was a fabulous baker and a notorious recipe hog. I do not like nor do I understand people who will not share recipes. It is a sin akin to stealing, in my mind. Do not tantalize me with your delicious food and then prevent me from ever having it again because I cannot make it myself and there is no way I am ever living with you again because you are weird and stingy.

Anyways, so this roommate made these pumpkin bars and they were the best ones I had ever tasted. I do not typically like pumpkin flavored things but these were delicious with just a hint of pumpkin flavor and the overwhelming goodness of cream cheese frosting. I was sold.

So, since she would not let me have the recipe, I did what any good Mormon girl would do; I left church 20 minutes early one Sunday so I could go home, raid my roommates room, find her cookbook, and copy her recipe word-for-word.

And then I made them for the everyone I came in contact with and created world peace which is why I will not go to H*** for stealing.

Also, I made them last week at a work baking competition and won second place and got this tee-shirt!

Moral of the story: being a recipe hog does not pay and stealing recipes and sharing them is a virtue. 

Anyways, here is the recipe. I have adapted it a little bit since I acquired it and have been better off for it. (Please note the red, heart-shaped sparkle plate my mom sent me for Valentine's Day awhile ago. Thanks mom!)

Pumpkin Bars
  • 4 eggs
  • 1 2/3 cup sugar
  • 1 cup oil
  • 16 oz can pumpkin
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda

Beat eggs, sugar, oil, and pumpkin together until light and fluffy.  In separate bowl, stir flour, baking powder, cinnamon, salt and baking soda: add to pumpkin mixture.  Mix thoroughly.  Spread batter into a ungreased 15x10x1-inch pan (the foil pans work very well).  Bake at 350 for 25-30 minutes.  Cool and frost with cream cheese icing.

Cream Cheese Frosting
  • 8 oz package cream cheese, softened
  • ½ cup butter, softened
  • 1 tsp vanilla
  • 2 cups sifted powdered sugar

Cream butter and cream cheese together; stir in vanilla.  Gradually add sugar, a little at a time, beating well until mixture is smooth. 


  1. haha wow i felt some major animosity towards recipe hogs.. good thing i dont cook. ... p.s wheres MY picture? haha

  2. wow i had a roommate who did this exact same thing!! except it was with a choc chip cookie recipe from heeeaaaven. she even took the recipe with her when she went out of town, and left out some ingredients so you would mess it up if you did get your hands on it.

    but that sweet taste of sneak attack victory makes them even more delicious when i make them now. we'll show them.

  3. Haha, so you finally got the cookie recipe? P.s. I never found the my life in france blog you were talking about...

  4. oh sorry, it's not a blog, it's a book. i'll lend you my copy if you're interested.

    i did finally get the recipe but i can't remember how, either she was in class or with a boy or both... sucker.

  5. Ooooh looks delicious! I think the only thing that could possibly make them better is chocolate mixed up in them somewhere! But I know you're not a fan :D I'll have to try them out, thanks for sharing the love!