No, you're not hallucinating. The "cream cheese" part is correct!
I was so excited when MSPI Mama reader Katie shared with me that Pillsbury's cream cheese frosting is MSPI-friendly! That's just fantastic for those of us who adore carrot cake and other desserts that are best topped with that type of frosting! Thanks, Katie!
I really wish I could have posted this recipe before Thanksgiving, but that unfortunately didn't happen. Sorry! The kids really enjoyed eating this after all that turkey and mashed potatoes!
I slightly adapted a Paula Deen recipe. The only change is using the Pillsbury frosting and baking it in a jelly roll pan, instead of a cake pan.
Pumpkin Bars with Cream Cheese Frosting
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1-2 cans MSPI-friendly cream cheese frosting, such as Pillsbury
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased jelly roll baking pan. Bake for 30 minutes or until done.
Let cool completely before frosting. Cut into bars.