Family Alive

These have become one of my two signature desserts.  They are amazing. I keep a can of pumpkin and a block of cream cheese on hand at all times, so they can be whipped up when needed.  And they can be lightened up with no compromise to taste!

Pumpkin Bars (courtesy of AllRecipes.com)

Preheat oven to 350 degrees.

• 4 eggs
• 1 2/3 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree

Mix together and until light and fluffy. Combine the following ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt

Add to pumpkin mixture.  Pour into ungreased 10×13″ jelly roll pan.  Bake 25-30 minutes.  Cool before frosting.

Cream Cheese Frosting

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners’ sugar

Cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

**Notes: I have used Egg Beaters, applesauce for the oil, and half white whole wheat flour, as well as lowfat cream cheese.  No one knows the difference!  These will never fail to be a hit!