Fall is upon us and everyone is handling it differently. Some are embracing the season by picking the biggest pumpkin they can find and some of us are preparing for winter hibernation by stuffing our faces with everything in sight. We here at Kitchens and Catwalks subscribe to the latter. 

Last week we experimented with an especially unhealthy pumpkin bar recipe and it kept us warm all week long.Our good friend Jamie Durbin passed about this recipe... we think she's trying to make us look fat.

So put away your skinny jeans and throw on that oversized sweater- at least they're in this season!

Pumpkin Squares:

2 cups pumpkin ( a little over 1 16 oz can, use measuring cup)

1 cup vegetable oil (make sure you use this type of oil!)

2 cups of white sugar

4 eggs

2 cups white flour

2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1 cup chopped nuts (optional, I left them out for mine)

1. Blend the pumpkin, oil, sugar & eggs.

2. Add the rest of the ingredients and pour into a GREASED 9X13 pan or jelly roll pan

3. Bake 20-30 minutes at 350 degrees (It definitely took us 30 minutes, but check)

Frosting:

1/2 cup SOFTENED butter (don't microwave or it won't work) Lay this out right away!!

3 oz cream cheese SOFTENED

1 tsp vanilla

2 cups powdered sugar

 Welcome to Fall, bitches.