Pumpkin, pumpkin, everywhere this Thanksgiving week! I love making my pumpkin run to Trader Joe’s which has everything for the season, but I also now have a new cookbook just for pumpkin recipes. Thank you to the amazing Bonnie Slotnick Cookbooks in New York City for making this book available to purchase. You are the best, Bonnie!
The cookbook has recipes for beverages, muffins, breads, breakfast, soups, stews, side dishes, dinners, desserts, and cookies. Wake up to a Pumpkin Spice Latte with some Pumpkin-Caramel Cinnamon Rolls or a Pumpkin Streusel Coffee Cake. Later try a cup of Creamy Pumpkin-Carrot Soup, then prepare a slow-cooker for Pumpkin Chili or maybe the kids will love Pumpkin Mac ‘n Cheese.
Now let’s talk recipes for Thanksgiving. I always love trying new side dishes. Pumpkin Mashed Potatoes with some cream cheese added; Maple-Roasted Pumpkin and Brussels Sprouts; or a Cauliflower Pumpkin Gratin. At our house it’s always classic pumpkin pie for dessert, although there are desserts that might just mean more than just pie. There are recipes for Pumpkin Cream Puffs, Pumpkin Cheesecake, Pumpkin and Butter Pecan Ice Cream Pie, and even a Creamy Pumpkin Tiramisu.
While all the desserts sound fabulous, my 3-year-old granddaughter Eliza is a cake girl. The Pumpkin Bars with Cream Cheese Frosting is exactly what she will love.
This luscious, moist cake topped with a cream cheese frosting is made in a 9-by-13-inch pan to feed a crowd. It can be made a couple days ahead and covered in the refrigerator ready for the big celebration. I can already see Eliza first testing a bit of frosting first before diving into the cake.
Buy this cookbook! It’s a keeper. (it’s also funny the author’s name is Eliza too)
Happy Thanksgiving!!
- 4 eggs
- 1-2/3 cups white granulated sugar
- 1 cup vegetable or canola oil
- 1 can (15-ounces) pumpkin purée
- 2 cups all-pupose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- ½ teaspoon ginger
- Frosting:
- 1 package (8 ounces) block cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Preheat oven to 425 degrees F. Grease a 9-by-13-inch pan or coat with nonstick spray; set aside.
- In large bowl of electric mixer combine the eggs, sugar, oil, and pumpkin. Beat until light and fluffy. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and ginger. Add the flour mixture to the pumpkin mixture and mix until thoroughly combined and smooth. Spread the batter in the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool to room temperature.
- For frosting: beat together the cream cheese, butter, and vanilla until smooth. Add the powdered sugar and mix until combined. Spread frosting evenly over cake. Cut into desired size bars to serve. Sprinkle the top with grated nutmeg if desired, or with some finely chopped walnuts or pecans, or leave plain.
Cake looks fabulous, rich and decadent like a carrot cake, but pumpkin!
Happy Thanksgiving to you and everyone in your family!
Happy Thanksgiving, Priscilla! It is definitely like a carrot cake, same texture and frosting. Bill and Eliza were crazy for it!