Even if you didn’t plant your pumpkins when I mentioned it last July, (I didn’t either), you can still enjoy some good fall delights for the senses. Since tonight is Bible study, I’m in the mood to get things going early. So, go start a fire in the fireplace, crank up some good music, and plan your favorite fall dinner (maybe some chili or crock pot style red beans and rice) and finish that meal off with these treats. I’ll start you out with a good song. How about Peanut’s theme,“Linus and Lucy?” One benefit of this recipe is that it makes a lot, so there is enough to share with a friend or neighbor (or not—if you really like them!) Because of the pumpkin, it just seems so apropos for a cool October day. The one thing I can tell you is these taste more like cake than a bar, though, so don’t expect flat little chewy bars, but fluffy, cream cheese frosted cake. Without further ado, let’s start cooking:
Pumpkin Bars
4 eggs
2 cups sugar
1 cup oil
2 cups pumpkin (1 can)
2 cups flour
2 teaspoons soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup nuts (I use walnuts)
Cream the oil, sugar, and eggs. Add pumpkin, cinnamon, salt, soda, and flour. Bake at 350 degrees for 20 to 25 minutes. (Make in a long bar pan.—I use a heavy cookie sheet.) Cool. Frost with recipe below.
Frosting
2 cups powdered sugar
3 oz. cream cheese, softened
¾ stick butter (6 Tablespoons)
1 teaspoon vanilla
1 teaspoon cream or milk
a view through annie's eyes 
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