This recipe is from one of my favorite cookbooks, Breakfast at Nine, Tea at Four: Favorite Recipes from Cape May’s Mainstay Inn. My mom gave me the book; she and my dad stayed a the Inn several times, and Scott and I have also stayed there.
This photo of Mainstay Inn and Cottage is courtesy of TripAdvisor
Preheat oven to 350 degrees and lightly grease a bar pan.
Bar Ingredients: 4 eggs, 2 cups sugar, 1 cup vegetable oil, one 16-ounce can solid packed pumpkin, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger
Icing Ingredients: 4 ounces softened cream cheese, 6 tablespoons softened butter, 1 teaspoon vanilla, 2 cups confectioner’s sugar.
Beat the eggs, sugar, oil, and pumpkin together in a large mixing bowl. Stir in the remaining (dry) ingredients. Pour into prepared bar pan and cook 20 minutes or till top springs back to the touch. Allow to cool.
Using a mixer, combine the icing ingredients until creamy. Top the cooled bars (in pan) with icing – cut and serve.
** Full disclosure — other batches I’ve made over the years have been much more “bar-like” — Evan and I worked on these together, and we beat the batter till it was almost whipped. I think that explains the much fluffier cake-height bars this time. ***