[[{“type”:“media”,“view_mode”:“media_large”,“fid”:null,“attributes”:{“class”:“media-image alignright size-full wp-image-10274”,“typeof”:“foaf:Image”,“style”:“”,“width”:“200”,“height”:“200”,“alt”:“Pumpkins”}}]]For the Thanksgiving holiday, Don Reed shares this classic Dartmouth Dining Services recipe for “Pumpkin Bars” with Dartmouth Now readers. For more about Don Reed, read the Dartmouth Now “Staff Snapshot.”

“Pumpkin Bars” Yield: one 13 x 9 pan (24 bars)

Ingredients 4 eggs 1 ½ cups sugar or maple syrup 16 oz. canned pumpkin 2 cups flour 1 cups oil 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon baking soda 3 oz. cream cheese ½ cup butter 1 teaspoon vanilla 2 cups 10X (confectioner’s) sugar

Instructions Beat eggs, oil, sugar and pumpkin until fluffy. Add dry ingredients; mix thoroughly. Bake 30 minutes at 350 degrees. Do not grease pan. Icing: Combine cream cheese and butter beat until smooth. Add vanilla. Beat in 10X until smooth. Frost cooled bars when complete.