I made Pumpkin Bars for the house, and with me subbing honey for sugar and adding nutmeg, they came out scrumptious:
Pumpkin Bars (recipe courtesy Patty Ronning, adapted by Paula Deen, and further adapted by Niki)
* 4 eggs
* 1 cup of honey, add some sugar to taste
* 1 cup melted butter or oil
* 15-ounce can pumpkin
* 2 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 dash of fresh grated nutmeg
* 1 teaspoon salt
* 1 teaspoon baking soda
* 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* honey to texture and taste
* 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.