Pumpkin Bars with Cream Cheese Frosting

Ingredients:
1 c. sugar
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/4 tsp. salt
8 oz. canned pumpkin
2 eggs

Frosting (frost cake after it is completely cooled)
4 oz. cream cheese, softened
3 Tbsp. margarine
2 c. confectioners sugar, sifted
1/2 tsp. vanilla

Directions:
1. In a large mixing bowl, sift together dry ingredients. Add egg and pumpkin. Combine well.
2. Pour batter into 9"x13" cake pan (you can double the recipe for a large crowd and place it in a jelly roll pan). Bake at 350 degrees for about 25-25 minutes. Let cool.
3. Once cake is cooled completely, cream softened cream cheese and margarine. Gradually add confectioners sugar until well blended. Stir in vanilla.
4. Frost cake and cut into bars.

Notes: This recipe is adapted from the Frosted Pumpkin Bars recipe found at CDKitchen. I halved the recipe and added some spices for more flavor. We were very satisfied with the results!

Lemon Bars

Ingredients:
1 3/4 cups all-purpose flour
1/3 cup powdered sugar
1 cup (two sticks) butter (cold)
4 eggs
2 cups white sugar
1/3 cup lemon juice
1/4 all purpose flour
1/2 tsp baking powder
Confectioner sugar to dust on top

Directions:
1. Into a large bowl, sift together 1 1/3 cups flour and 1/3 cup powdered sugar. Cut in butter until the mixture resembles corn meal.
2. Press evenly and firmly onto the bottom of 13X9 glass pan. Bake at 350 degrees F for 20-25 minutes, or until lightly brown.
3. Meanwhile, beat the eggs, sugar, and lemon juice until the sugar is dissolved. Sift 1/4 cup flour and baking powder, and add to the egg mixture. Beat at low speed until just blended.
4. Pour over baked crust. Bake an additional 25 minutes. Remove from the oven, and sprinkle confectioner sugar on the top.
5. Cool and cut into squares.

Number of Servings: 12

Preparation Time: 40 minutes

Thanks to Laurel for this recipe!