Hi friend,

I hope that you’re about to start a wonderful holiday season surrounded by friends and family. For me, I’m not really in the holiday spirit until my partner Shawn (by far the cook in our house) whips up his pumpkins bars! And I want to share my favorite recipe with you:

Now if you’re like me, you probably can’t read that! And that’s because this is a family recipe, and the bakers know exactly what they’re doing. If you’d like to try these pumpkin bars yourself, you can find the actual recipe below.

Are there any holiday recipes that you enjoy?

Thank you again for being part of this movement. I’m grateful for your support and excited to see what 2024 brings.

- Eric

If you'd like to, donate online! 

Pumpkin Bars

• 1 ½ sticks of unsalted butter (softened)
• 1 15oz can of pumpkin
• 4 eggs
• 2 cups of sugar
• 2 cups of flour
• 2 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ground clove

1. Preheat oven to 350 degrees
2. Cream butter and sugar till fluffy
3. Mix in eggs one at a time
4. Add can of pumpkin
5. Sift dry ingredients and add to wet ingredients
6. Mix till well combined
7. Bake in 9X13 Pyrex for 25 to 30 minutes or in muffin cups for 20 to 25 minutes*

*if using a metal pan butter bottom and sides

 Cream Cheese Frosting

• 1 stick of unsalted butter (softened)
• 1 8oz package of cream cheese (softened)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 4 cups of powdered sugar sifted

1. Cream the butter, sugar, vanilla extract, and almond extract till light and fluffy
2. Add cream cheese till well incorporated and smooth

Eric Sorensen is a meteorologist born and raised in Rockford, IL representing IL-17 in Congress. He’s seen firsthand the importance of establishing trust with the community, and he’s determined to use his expertise as a climate communicator to fight for Illinoisans on environmental justice and more in Washington. To support Eric, consider making a grassroots contribution here.

P.O. Box 1172 Moline, IL 61265 United States