Commentary Joe Drozda and Bob Bley
This time of the year we are wearing sweaters, eyeing the changing leaves and enjoying pumpkin and cinnamon flavored foods and drinks. We’re adding a splash of pumpkin spice to coffee and enjoying cinnamon rolls. It’s time to get into a nice fall football mood and add some pumpkin to our tailgate party. Here is a pumpkin cinnamon bar recipe that will keep your tailgaters happy.
November Pumpkin Cinnamon Bars
2 cups all-purpose flour
1 ½ cups sugar
2 teaspoons baking powder
2 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cloves
4 large room temperature eggs lightly beaten
1 15 oz can of 100 % pure pumpkin
1 cup vegetable oil
8 oz package of cream cheese room temperature
6 ½ tablespoons of butter softened
1 ½ teaspoons vanilla
5 cups powdered sugar
Preparation – On the night before, pre-heat the oven to 350. Stir together flour, sugar, baking powder, ground cinnamon, baking soda, salt, ground cloves, eggs, pumpkin, and vegetable oil in a large mixing bowl. Pour batter into an ungreased 9-inch by 13-inch baking pan and spread it out evenly. Bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack.
To make frosting, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed. Gradually add the powdered sugar to get the until light and fluffy. Spread frosting on the un-cut bars. Sprinkle cinnamon on top of the frosting. Cover the pan and refrigerate overnight. At the tailgate cut the bars into 36 squares.
Joe Drozda, the father of American tailgating, is the author of “The Tailgater’s Handbook” and can be reached at firstname.lastname@example.org. His columns have been read nationally since 1997.