Pumpkin pound cake bars

Collin D

1 stick butter, room temp, plus more for greasing pan

4 oz cream cheese, room temp

3 cups all purpose flour

½ tsp baking powder

½ teaspoon salt

½ teaspoon pumpkin spice

12 oz pureed pumpkin

5 large eggs

3 cups granulated sugar

subheading: Cream cheese Icing:

8 oz butter

8oz cream cheese

4 cups powdered sugar

2 tsp vanilla

Preheat oven to 350°, grease 13x9 and 9x9

In medium bowl mix together flour, baking powder, salt, pumpkin spice and set aside

In the bowl of an electric mixer, fitted with the wire attachment, cream together butter, cream cheese, and sugar on medium speed until fluffy. Add the eggs one at a time, beating well after each addition. With the motor running on low, add the flour mixture followed by the pumpkin puree. Mix on low until combined.

Pour the batter into pan and back for 30 minutes. Check doneness by inserting toothpick into the cake, it should come out clean.

Wait 30 minutes to cool before frosting.

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