Chocolate Chip Pumpkin Cheesecake Bars.

Oh my...these babies are serious DA BOMB!  I hate that my pic is sub-par, but I had to snap a quick photo so I could post this recipe for future use before they were all gone :)  You will love these bars combining two of your favorites...chocolate chip cookies and pumpkin cheesecake.  Seriously yummy!  And as I side note, I am on a fitness challenge right now and am staying away from sugar since I made these bars...I crave them. Daily.  That's all :)

Chocolate Chip Pumpkin Cheesecake Bars


For the crust:

2 1/2 cup graham cracker crumbs (about 18 full size crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake:

2 package (8oz each) cream cheese, softened
3/4 cup granulated sugar
1 cup pumpkin (canned, NOT pumpkin pie filling)
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg

For the cookie dough:

1 package (30oz) refrigerated Pillsbury Chocolate Chip Cookie Dough

For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.

Line a 13x9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.

In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.

Either make your own cookie dough using this recipe for the cookie layer. Or using the refrigerated cookie dough, crumble the dough over the cheesecake layer.

Bake in a 350 degree oven for about 30-35 minutes, center may still seem wiggly, it's okay. Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.

Store cookie bars in refrigerator for up to 4 days. Or, freeze in an airtight container until later.


Recipe Source:  Shugary Sweets

Pumpkin Spice Buddies

Welp...here is yet another fall-time treat!  This variation of the tradition Muddy Buddy is perfect for any occasion...I just have been snacking on these yummy little snacks while I get caught up on my latest Netflix flick :)  They are tasty, but I will throw out there that I still think the original peanut butter/chocolate version will always be my favorite!


Pumpkin Spice Buddies

1 box (13.5 oz) Cinnamon Chex® Cereal
1½ cups white chocolate chips
1 cup dried unsweetened cranberries
1 cup roasted and salted pumpkin seeds
2 teaspoon pumpkin pie spice
½ cup powdered sugar, divided

In a large bowl combine Cinnamon Chex Cereal, cranberries and pumpkin seeds. Set aside.
In a double broiler or microvave carefully melt the white choocolate. Add the pumpkin pie spice until fully incorporated.

Pour the white chocolate mix over the chex cereal and fold it into the cereal, fruit, and seeds are all covered evenly.

Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal.

Lay on a baking sheet to dry. Store in airtight container.

Recipe Source:  The Recipe Critic

Sweet Pumpkin Cornbread

I am LOVING the fall weather!  There has been so many fun things to look forward to this month and going into the next...pumpkin picking, apple cider pressing, hot air balloon rallies, picking out Halloween costumes, getting ready for baby #3, the smell of the grapes in the vineyards, walks along the river, college football, warmer clothes, etc...

And along with all that, it is happening.  I am going crazy over all my pumpkin recipes!!  I hope you are ready for an overload of pumpkin goodness!  I made my first soup of the season last night, my super easy Taco Soup and decided to whip up a batch of this pumpkin cornbread to go along with it.  It turned out super yummy, and I LOVED it with a little drizzle of honey.  I also like the fact that it made a smaller batch...I feel like when I make a whole 9x13 pan for my family so much goes to waste!  

Serve this up alongside your favorite chili or soup this fall...you'll be glad you did!

Sweet Pumpkin Cornbread


¼ cup butter, melted
1/3 cup sugar
1 tbsp. honey
1 egg
¼ tsp. baking soda
¼ cup buttermilk
¼ cup pumpkin puree
¼ tsp. salt
½ cup yellow cornmeal
½ cups flour

Preheat oven to 350º. In a bowl, combine butter, sugar, and honey. Whisk in egg, baking soda, buttermilk, then pumpkin. Stir in remaining ingredients, making sure to mix minimally as to not create a tough cornbread. Grease an 8x8 baking pan and bake for 25 minutes. A toothpick should come out clean. Top with honey and serve.

Recipe Source:  Examiner. com

Pumpkin Cookies with Caramel Frosting

Happy Friday the 13th!

I have been having the itch to make more pumpkin recipes...and when I had to take some dessert to a woman in our ward last minute, I knew it was time!  These cookies turned out wonderful (as does most things with pumpkin in them in my opinion).  The flavors were great, and it was a great change up from the traditional cream cheese frosting that is paired with pumpkin (although I will never complain with cream cheese frosting either!).  

Pumpkin Cookies with Caramel Frosting

Cookies:

1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting:

3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner’s sugar.  Spread frosting over cooled cookies.

Recipe Source: Lets Dish

Pumpkin Zucchini Bread

This afternoon, I went to my husband's office where they were having a Pinterest potluck.  So basically the rules were you had to find your recipes somewhere from Pinterest.  It was totally fun (and yummy), and I hope they do it again soon :)  This bread was one of my two contributions.

This bread was a perfect transition for me from summer to fall, and since I still had a can of pumpkin left from last season, and zucchinis plentiful in the garden...I went for it!  

This bread is super moist and as always, I love the addition of nuts into any baked goods. 

Pumpkin Zucchini Bread

3 eggs, lightly beaten
1 cup sugar
1 cup brown sugar
1 cup canned pumpkin
1 cup butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1-2 cups shredded zucchini
1 cup chopped walnuts (optional)

In a bowl, combine eggs and sugar. Add pumpkin, butter (or oil/applesauce) and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-55 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

Recipe Source:  Six Sisters Stuff

Pumpkin Pie Spiced Almonds

Say hello to my snacks the past 2 days :)  Raw almonds are a favorite snack of mine, and when I saw this recipe for pumpkin pie spiced almonds, I knew I was in trouble!  These are addictive...it gives a little sweet from the honey, and then the perfect combo of spices.  They are great!  So we'll say these are a healthier snack choice than some things.  That is if you can stop yourself after a handful!

Pumpkin Pie Spiced Almonds

2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt

Preheat the oven to 325 degrees. Line a cookie sheet with parchment or foil.

Into a bowl place your almonds. Then add cinnamon, spice, agave or honey and vanilla. Toss to coat each nut. Spread the nuts evenly on the cookie sheet. Sprinkle with sea salt. Bake for 18-20 minutes. Let cool and serve.

Recipe Source: Knead To Cook

Pumpkin Toffee Cookies with Salted Caramel Glaze

I have a problem.  This is the 4th pumpkin recipe I have made in only 2 weeks.  And October has only begun!  These cookies are absolutely tasty...no other way to describe it!  Moist, a little crunch from the toffee bits, and the salted caramel...come on, how could you not like these!  

Your neighbors will thank you after you take a plate of these over...and then ask you for the recipe...and surely they will be making them for themselves soon after!  They are that good :)

Pumpkin Toffee Cookies with Salted Caramel Glaze

yield: 24-36 cookies, depending on the size :)

3 cups all-purpose Gold Medal flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground all-spice

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 1/2 cups granulated sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

1 1/2 cups Heath Toffee Bits or chopped Heath candy bars

For the Salted Caramel Glaze:

2 cups powdered sugar

1/2 cup salted caramel sauce (see below)

2 tablespoons milk

Caramel Sauce:

3 tbsp brown sugar

1 tbsp water

1 tbsp butter

1/4 tsp salt

Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in the Heath Toffee Bits.

Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Place cookies about 1 inch apart. Bake the cookies for 12-14 minutes or until lightly browned around the edges and set. Let the cookies cool on the baking sheet for two minutes. Transfer to wire racks to cool completely.

While the cookies are cooling, make the salted caramel glaze. In a medium bowl, combine powdered sugar, salted caramel sauce, and milk. Whisk until smooth. When the cookies are cool, drizzle salted caramel glaze over the tops.

Note-for the glaze, you might need to add more powdered sugar or milk, depending on the thickness of your salted caramel sauce. Just whisk ingredients together until you reach desired consistency. If you use our salted caramel recipe sauce, you will end up with about 2 cups of salted caramel sauce. Store the leftover sauce in the refrigerator.

Recipe Source:  Two Peas and Their Pod

Pumpkin Pancakes with Apple Cider Syrup

Yay for fall!  I have been waiting all summer to test our some of the fall-time recipes I never got to last year.  This one is phenomenal!  For the first time, we pressed our own cider at a local farm, and it pretty much rocks my world :)

 Yes, we gathered the apples, washed them by hand, ground them, pressed them, and jugged them up from start to finish. 

And how in the world am I going to enjoy the fruits of my labor?  Well on pancakes of course!  These pancakes seem too good to be a breakfast, more of a dessert-type meal.  It is DEFINITELY worth the indulgence!  The pumpkin pancakes were lite and airy, and the syrup just simply rocked...enough said. Onto the recipe....

Pumpkin Pancakes with Apple Cider Syrup


Apple Cider Syrup

3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider, vanilla, and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Recipe Source:  The Sisters Cafe

Copykat Kneaders Pumpkin Chocolate Chip Bread

I have yet to go to Kneaders (I know....I'm sure you are all gasping).  I don't live in Utah, and that doesn't help by any means.  Hopefully this will change very soon!  There is one going being built close to my parents house, so next time we visit I'll have to check it out finally.  What I have heard is that it is amazing!  I am excited to try some of their baked goods, sandwiches, and breakfast!  

If this bread is any indication of how good the restaurant is, I can't wait to try the other delicacies they have :)  This bread recipe has more pumpkin than other recipes I have tried recently, and is so moist and  delicious.  You won't be disappointed.  Make up a batch, give 2 loaves to friends and you will still have one for yourself.  Your friends will love you :)  Happy Fall baking!

Copykat Kneaders Pumpkin Chocolate Chip Bread


3-⅓ cups unbleached all purpose Flour
1 tsp pumpkin pie spice
1 tbsp Cinnamon
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1-½ teaspoon Salt
2-⅔ cups Sugar
⅔ cups Softened Butter
4 whole Eggs
1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
⅔ cups Water
1 cup Semi-Sweet Chocolate Chips 

Preheat oven to 325 degrees.

Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Makes 3 loaves.

Recipe Source:  Burnt Apple

Pumpkin Bread with Pumpkin Buttercream and Caramel Drizzle

Ready or not here come the pumpkin recipes!  This first was is a good one to start with for the season.  I made a couple loaves for my husband to take to work, and they all loved this yummy moist bread (which is delicious on its own).  Then comes the pumpkin buttercream....oh the pumpkin buttercream!  I may or may not have eaten a few spoonfuls of this on its own :)

Pumpkin Bread with Pumpkin Buttercream and Caramel Drizzle

Bread:

1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (I substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)

Pumpkin Buttercream Frosting:

1/4 C butter, softened

2 tbsp pumpkin puree

1/2 tsp cinnamon

1/2 tsp vanilla

1 1/2 C confectioner's sugar, sifted

2 tsp milk

For the  Caramel Drizzle:

3 tbsp brown sugar

1 tbsp water

1 tbsp butter

1/4 tsp salt

Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner's sugar and milk. Beat until well-combined and creamy. 

Spread frosting over the top of the cooled bread.

In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting. 

Slice bread and serve! Store leftovers in the refrigerator.

Recipe Source:  Bread from Nancy Creative, Buttercream and Caramel from A Kitchen Addiction

Pumpkin Chip Cream Pie

Go on over to Kiki Creates today to see me share some twists on traditional Thanksgiving pies!

Bring on the holiday!  I am so excited to celebrate Thanksgiving with some wonderful families from our ward.  When you are thousands of miles from family, it is always comforting to be able to feel "at home" with friends.    Today I'd like to share with you a yummy pie I came across recently that gives a good twist to a traditional pumpkin pie.  It reminded me of a chocolate cream pie, just pumpkin.  It would be great for someone that doesn't quite like the overwhelming flavor of traditional pumpkin pie.  The little bits of chocolate in it are a nice surprise as well :)

Pumpkin Chip Cream Pie

3/4 cup cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix 

2/3 cup miniature semisweet chocolate chips 

1/2 cup canned pumpkin 

3/4 teaspoon pumpkin pie spice 

1 carton (8 ounces) frozen whipped topping, thawed, divided 1 graham cracker crust (9 inches)

Slivered almonds and chocolate curls, optional

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

Recipe Source:  Taste of Home

Pumpkin Pie Dip

I have been holding onto this recipe for a while now!  I posted it on another site and totally forgot to post it here (oops!)...so here you go:)  Pumpkin flavors are amazing, I really can't get enough!  The source of this recipe says it is also great on zucchini bread, pumpkin bread, served with apples or any other favorite treat.  Give it a try!  This recipe was featured on The Kitchn this week...check it out.

Pumpkin Pie Dip

From:  What's Cookin'

• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners' sugar
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger
• Gingersnap cookies

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. 

{Skinny} Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting

Um...excuse me...a cupcake WITH frosting that only has 121 calories, YES PLEASE!  Not only are these great in the calorie department, but they are beyond delicious.  Just don't judge them by my piping job, one of these days I will get a tip that actually works :)

For those of you counting Weight Watcher points, this has been calculated out for you already... 3 points, and that's with the frosting.  So go ahead, indulge!

{Skinny} Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting

From:  Skinny Taste

18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix* (I ended up using a yellow cake mix)

2 tsp pumpkin pie spice 

1 cup canned 100% pure pumpkin 

1 cup water

For the Pumpkin Cream Cheese Frosting:

8 oz Philadelphia 1/3 fat cream cheese (do not use fat free) 

1/2 cup pureed pumpkin (canned is fine) 

1 tsp vanilla extract 
1 tsp cinnamon

1 tsp pumpkin pie spice 

5 tbsp packed brown sugar

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers. Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.  Makes 24

*Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes.

Pumpkin Apple Spice Muffins

It's that time of year!  Yesterday we went apple and pumpkin picking at a local fruit farm, and it was so much fun!  Now, time to use up some of those apples we brought home!  These muffins are mighty tasty, a perfect breakfast for a General Conference weekend!  Thanks to My Kitchen Cafe for sharing this yummy recipe!

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

1 teaspoon pumpkin pie spice
3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

Paula Deen's Pumpkin Bars with Cream Cheese Frosting

This one is from the queen of butter...Paula Deen.  They are not overly pumpkin-y, which my husband prefers.  The frosting is the perfect compliment to these bars.  All I can say is yummy!  

I took the advice from others and put this onto a cookie sheet rather than a 9x13in pan, and cooked them for 20 minutes rather than 30.  They turned out perfect and were the perfect size, not too thick! 

*Update:  I have made these in a 9x13 pan and thought they were great this way as well...just depends on how many you need to feed!  

Paula Deen's Pumpkin Bars with Cream Cheese Frosting

Bars:

4 eggs
1 2/3 c. granulated sugar
1 c. vegetable oil
1-15 oz can pumpkin
2 c. sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1tsp. baking soda

Icing:

8 oz. cream cheese, softened
1/2 c. butter or margarine, softened
2 c. sifted powdered sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Using electric mixer, combine eggs, oil, pumpkin, and sugar until light and fluffy.  Combine other dry ingredients together in separate bowl.  Add dry ingredients to pumpkin mixture slowly while using mixer on low speed until smooth.  Spread the batter into a 9x13 inch pan.  Bake 30 minutes. Let cool.

For icing:

Combine cream cheese and butter with electric mixer until smooth.  Add powdered sugar and mix until well combined. Stir in vanilla and mix.  Spread over bars.