I’ve held off long enough — it is after all the last week in September — time to start baking with pumpkin. Today’s very simple recipe is a dense and moist pumpkin bar. It is so good, no cream cheese frosting is necessary. These are best completely cool and even chilled a bit in the refrigerator. I topped mine with a dollop of dairy-free whipped cream, but my son enjoyed his alongside some bacon and eggs — an after school snack of sorts.
Let the pumpkin season begin!