Give me your lumpy and bumpy, warties and shorties. I just can't resist all the gorgeously different pumpkins at the pumpkin patch! There is just something about those cute little oddballs that melt my heart!
This year, I will have another pumpkin contest in the library for our kiddos. I just love the creativity that flows through their veins and the proud little smiles on their faces when they carry their creations to me. Each year we have three different categories. I learned the hard way my first year and quickly took "carved" off of the list! Lumpy and bumpy I can take - but stinky and moldy I cannot! One of my favorites last year was a flat white pumpkin that was made into a smore. It was so darling I just wanted to eat it to bits!
Here are some gorgeous inspirations that I found today. Simple yet elegant. Sure to stop those trick-or-treaters in their tracks - well the mommies at least!
And who can look at all those gorgeous displays and ideas without craving a nibble on these delectable pumpkin bars! One of my favorite fall desserts! Enjoy!
(photo and recipe courtesy of Taste of Home)
- 4 eggs
- 1-2/3 cups sugar
- 1 cup vegetable oil
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 package (3 ounces) cream cheese, softened
- 2 cups confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- In a bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes. Cool completely.
- For icing, beat cream cheese, sugar, butter and vanilla in a small bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars. Yield: 2 dozen.