Happy Fall Y'all!

Breathe deeply. Can you smell it? Step outside. Can you feel it? That crispness in the air. The coolness of a breeze on your skin. The smokiness of an evening fire. And the sweet aroma of cinnamon that brings such warmth to a kitchen this time of year. Welcome. It's finally here. Fall. My favorite time of year. Granted, to those of us that live in Florida, fall is more a state of mind than an actual experience but it still works for me! After suffering through what seemed like an endless summer of record breaking temperatures and extreme humidity, this mild reprieve from sweating is certainly welcome.

 

Among the other benefits, PUMPKINS! Seriously...could they be any better? As decorations, as a fun craft experience, as food, pumpkins bring me such enjoyment. Though I will go so far as to say pumpkins in savory dishes are simply not for me. Maybe I haven't found a good recipe yet. Maybe I just think pumpkin belongs in desserts. Regardless, I will spend the next couple of months trying to share some of my favorite pumpkin recipes with you.

To start off, Pilgrim Pumpkin Bars. A delicious layer of pumpkin spice cake, topped with a delightful amount of cream cheese frosting. A couple of things to note before you dash off to make this...you know you want to :) I baked these in a 13x9 inch pan. Too small. Not only did I add at least 20 minutes to the cooking time, but I kept having to check them and turn the oven down so the outside didn't brown too quickly. And I sort of ruined the title. Mine was more like Pilgrim Pumpkin Cake. Too thick to fall into the bars category. Which is a shame, because it did make it more difficult to eat. I had to use a fork...and what fun is that? So that said, use a larger pan...or maybe two batches in a small square pan? Also, for the frosting, I used 1/3 less fat cream cheese. I personally like it. I don't find that it changes the taste and it makes it easier for me to justify a bigger piece! Plus it is a little softer so it makes a nice, creamy frosting.

 

So onward I say! With a nip in the air (hopefully) and a spring in your step, trot to your kitchen and whip these puppies up! Your first taste of fall will be as sweet as the first time you got to open your windows to let in the fresh air!

 

Andrea and Michele

Pilgrim Pumpkin Bars

Ingredients

2 cups sugar

2 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 15 ounce can of pumpkin

1 cup oil

4 eggs

Frosting:

8 ounces cream cheese

6 tablespoons butter

1 teaspoon vanilla

4 cups powdered sugar

Preheat the oven to 350 and grease a large rectangular baking dish (preferably larger than 9x13)

Combine first six ingredients in a large bowl. Stir. Add oil, eggs, and pumpkin. Mix until combined. Pour into prepared baking dish and bake for 25-35 minutes.

Once cooled, beat the cream cheese, butter, and vanilla together in a medium sized bowl. Add the powdered sugar slowly and mix until creamy. Spread on top of the cooled cake. Cut into bars and serve.