Pumpkin Bars for our fall tea at the Captain Freeman

by Donna Cain

Just loving the fall weather on Cape Cod and with that comes time for change in the kitchen when we look for new recipes that use in season ingredients. I always think of pumpkin in the fall, and we just added two large pumpkins to our front entry at the Captain Freeman Inn.

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It’s funny for me to think of how my tastes have changed over the years. When our children were young, I use to love to decorate our home with colorful fall scarecrows and pumpkin figurines. Now I like to keep it simple with vibrant natural colors. I love the sweet potato vines and had to laugh when the folks from Crocker Nurseries told me that the sweet potato vine is actually a weed and that I may not want to consider putting that in our hanging baskets:) I think the vibrant green contrasts perfectly with the perennial colors in our summer petunias and fall mums.

Back to food thoughts…..we made Pumpkin Bars for our afternoon tea at the inn and added our standard cream cheese frosting which makes everything delicious. Shown below is the recipe for all to enjoy.

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Pumpkin Bars for our fall tea at the Captain Freeman
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 bars
 
This dessert pairs perfectly with fresh apple cider.
Ingredients
  • 4 Eggs
  • 1⅔ cups sugar
  • 1 cup vegetable oil
  • 15 ounce can pumpkin
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 8 ounces cream cheese, softened
  • 8 Tablespoons unsalted butter, softened
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350
  2. Using an electric or stand mixer at medium speed combine the eggs, sugar, oil and pumpkin until light and fluffy. Sift together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter in a greased 13 x 10 inch baking pan. Let cool before frosting.
  3. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix well. Spread on cooled pumpkin bars.
 

One word to describe….DELICIOUS! Happy fall everyone.

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