Pumpkin Pecan Pie Bars

INGREDIENTS:

1 cup flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup sugar
15 ounce can pumpkin puree
12 ounces evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream, for serving

DIRECTIONS:

Preheat oven to 350 degrees.
Combine flour, oats, brown sugar, and butter in a medium bowl. Beat on low for 2 minutes or until crumbly. Press the mixture into an ungreased 9x13 baking dish.
Bake for 15 minutes
Combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice in a large bow and beat on medium speed for 1-2 minutes. Pour over crust.
Bake for 20 minutes.
Combine pecans and brown sugar and sprinkle over the pumpkin. Continue baking for 15-20 minutes or until a knife inserted in the center comes out clean. Cool completely and cut into bars.

Source: http://www.bunsinmyoven.com/2014/09/15/pumpkin-pecan-oatmeal-bars/

Tarragon

Pumpkin Cupcakes

2 1/4 Cups Flour
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1 t allspice
1/2 t salt
1 Tablespoon! baking powder
1/2 baking soda

1/2 C butter, softened
1 C white sugar
1/3 C brown sugar
2 eggs
1 t vanilla
3/4 milk (I used a rice drink product)
1 C pumpkin puree

Combine flour, spices, baking powder, baking soda.
Set aside flour mixture
Cream sugar and butter until light and fluffy.
Add eggs to butter and sugar mixture, one at a time, mixing well.
Stir in milk and pumpking puree.
Bake at 375 for about 25 minutes.
Cool five minutes in pan.
Remove to wire rack.
Cool completely.

Frosting
8 oz cream cheese, softened
1/4 C butter softened
1 t vanilla
1 t cinnamon
Approximately 3 cups powdered sugar

Beat cream cheese and butter.
Add vanilla. Mix well.
Add as much of the powdered sugar as is feasible.

The rain perked up the marigolds

Raindrops on the Flowers

Alyssum