Editor’s note: Simmering Saturdays is a new recurring column on InkFreeNews. The food feature is provided by Culinary.net. Look for it to post weekly at 10 a.m.

Cold winter weather calls for comfort food like these delicious and moist pumpkin bars. (Culinary.net)

Spiced Pumpkin Bars

• 2  cups flour
• 2  tsp baking powder
• 2  tsp ground cinnamon
• 1  tsp baking soda
• 1/4  tsp salt
• 4  eggs
• 15 oz can of pumpkin
• 1 2/3  cups sugar
• 1  cup cooking oil
• 3/4  cup chopped pecans (optional)
• 8 ounce package cream cheese, softened
• 1/4  cup butter, softened
• 1  tsp vanilla
• 2  cups powdered sugar (sifted)
• Pecan halves (optional)

1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
3. Spread batter into an ungreased 15x10x1-inch baking pan.
4. Bake in a 350° F oven for 25 to 30 minutes or until the center comes out clean. Cool completely in pan on a wire rack.
5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store covered in refrigerator up to 3 days.

Recipe adapted from Better Homes and Gardens.

Source:  Culinary.net