Pumpkin Bars w Cream Cheese Icing
By Linda Stevens bittygirl51
Back in the late 70's in North Dakota when I was selling Home Interiors & Gifts, I held a decorating show for a lady who served these. Normally, I didn't eat the dessert that my hostesses were serving, but THIS TIME, I couldn't resist that spicy aroma of the cinnamon, pumpkin and ginger! I asked her for the recipe and the rest is history! It makes a large sheet cake pan worth. Unless they are made for a family gathering, I usually cut them up, once frosted and freeze them! They freeze well!
Add 1 t. vanilla and cold milk as needed until icing is spreadable. I use a hand mixer to blend my icing.
I like to chop up some pecans or walnuts and sprinkle on the top of my icing. Some like to actually blend the nuts into the icing. It's up to you!