Sunday Special: Picky Eater Approved Pumpkin Bars

Sunday_Special

Fall is my favorite season of the year for one thing and one thing only: pumpkin. Drinking pumpkin spice lattes, eating pumpkin pie and even carving pumpkins are among my favorite autumnal activities.

That is something you’ll never hear me say.

While fall is my favorite time of the year, the pumpkin part is decidedly not. I only eat one thing pumpkin and one thing only: my mom’s pumpkins bars with icing. I won’t touch pumpkin pie, pumpkin muffins, pumpkin and carrot soup or even roasted pumpkins seeds. What’s even worse is pulling pumpkin guts out of a this popular Halloween squash. Long story short, I avoid pumpkin like a vampire avoids sunlight.

Last week my company hosted a Pumpkin Potluck. My first thought was panicked, wondering what I would eat for lunch that day. In my after thoughts I contemplated sharing the family pumpkin bar recipe. After learning all pumpkin recipes would be entered in a contest, I decided to enter. If this is the only pumpkin recipe that I’ll eat, I was sure a few non-picky eaters would enjoy it, too.

It turns out that more than a few people liked the recipe. My picky eater approved pumpkin bars came in third place behind first place apple cider pumpkin cake and second place chocolate pumpkin cake with caramel buttercream frosting. Go pumpkin bars!

SS3 - Pumpkin (Ingrid)
Muffin tins are the perfect solution for leftover batter

Here’s the award winning and picky eater approved pumpkin bar recipe that you’ve been waiting for.

Part One – Picky Eater Approved Pumpkin Bars:

2 cups sugar

1 teaspoon baking soda

2 teaspoon baking powder

1 teaspoon salt

2 teaspoon cinnamon

2 beaten eggs

2 cups flower

1 cup olive oil

1 lb can of pumpkin

Mix well. Pour into two greased and floured 9″ x 13″ pans or one 10″ x 15″ pan. Bake at 350F for 30 minutes. Cool completely and frost with icing.

Part Two – Picky Eater Approved Icing (optional; but mandatory for picky eaters):

5 tablespoons butter

3oz softened cream cheese

2 tablespoons milk

1 1/4 teaspoon vanilla

2 1/2 cups powdered sugar

Beat well and frost cooled bars. Enjoy!

Pickin’ Your Brain:

  • What do you look forward to most in the fall?
  • What’s your favorite pumpkin recipe?

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