A Note from the Camp Kitchens

This time of the year is my favorite. The cool crisp days, the colors, and the scents of fall. With fall comes change. Changes in nature. We change, too. Time brings many changes to our lives. My life these last few months has faced many changes. I thank each and every one of you that has supported me in any way. With the cooler days I often get the urge to warm up the house by baking. Of course pumpkins are plenty this time of year and a classic favorite of my baking staples. Enjoy!

Pumpkin Bars

  • 4 eggs 
  • 1 cup oil
  • 2 cups brown sugar
  • 1 15oz can pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg 

Mix dry ingredients together. Mix liquid ingredients together. Combine the two and pour into a greased and floured 10x15 inch jelly roll pan. Bake at 350* 25-30 minutes. Do not overbake. 


  • 8 oz. cream cheese softened
  • 3/4 stick butter
  • 1 Tablespoon half & half
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

Beat butter, cream cheese and half & half together until smooth. Add powdered sugar and beat together until smooth and creamy.  Frost cooled bars.

-Jan Soltis
Camp Hiawatha Hospitality Coordinator