Colonial Pumpkin Bars

This recipe provides a fun alternative to pumpkin bread...

Colonial Pumpkin Bars

3/4 cup butter
2 cups sugar
1 (16 oz.) can pumpkin
4 eggs
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup pecans, chopped

Cream butter and sugar together.  Blend in pumpkin and eggs.  Mix remaining ingredients together and add to creamed mixture.  Spread in a greased 10"x15" pan, or (for a cake) in a 9"x13" pan.  Bake at 350* for 25-35 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
1 tsp. vanilla

Blend cream cheese and butter well.  Gradually add powdered sugar and beat until smooth.  Add vanilla and blend well.

Roxie Kelley and Friends, Just a Matter of Thyme, (Kansas City, Missouri: Andrews McMeel Pub., 1998), 115.