Colonial Pumpkin Bars

 

 Tea today is served on an end table with Colonial Pumpkin bars and Pumpkin Chai Tea.

 

 I sandwiched a pretty doily with paper leaf on top between two clear plates from Ikea.  

These Colonial Pumpkin Bars are so perfect for an Autumn dessert and they're great for a crowd.  The recipe is adapted from Just a Matter of Thyme, by Roxie Kelley and Friends. 

3/4 cup butter, softened
2 cups sugar
1 (16 oz.) can pumpkin
4 eggs
2 cups flour
2 tsp. baking powder
1 and 1/2 t. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar together in electric mixer.  Blend in pumpkin and eggs.  Mix remaining ingredients together in a separate bowl and then add to the creamed mixture.  Spread in a greased 10" x 15" pan, or (for a cake) in a 9" x 13" pan.  Bake at 350 degrees for 25-30 minutes, depending on the size of the pan.  When cooled, spread with Cream Cheese Frosting.

Cream Cheese Frosting

8 oz. cream cheese, softened
1/2 cup butter, softened
1 1/2 lbs. powdered sugar (I used about 5 cups)
1/4 t. salt
1 tsp. vanilla


Blend cream cheese and butter well.  Gradually add powdered sugar and beat until smooth.  Add salt and vanilla and blend well.
You can add chopped pecans on top of the frosting.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Full Plate
Foodie Friday
Seasonal Sundays