Hi friend,
I hope that you’re about to start a wonderful holiday season surrounded by friends and family.
As I spend quality time with my family and loved ones, I can’t help but reflect on how grateful I am for everything you’ve done to re-elect me to represent Illinois’ 17th District. Together, we built a grassroots movement around our shared values, and we brought back the first-ever LGBTQ member of Congress from Illinois in a difficult climate. For that I thank each of you.
I know that for me, I’m not really in the holiday spirit until my partner Shawn whips up his pumpkins bars! And as a small token of gratitude, 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 hopeful in what we can achieve in 2025.
-Eric
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
- Preheat oven to 350 degrees
- Cream butter and sugar till fluffy
- Mix in eggs one at a time
- Add can of pumpkin
- Sift dry ingredients and add to wet ingredients
- Mix till well combined
- 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
- Cream the butter, sugar, vanilla extract, and almond extract till light and fluffy
- Add cream cheese till well incorporated and smooth
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