At Latham Seeds, we’re excited to welcome Mallory Prescott as our marketing intern for the fall semester. A senior at Iowa State University majoring in Agricultural Communications with a minor in Public Relations, Mallory brings a strong mix of leadership, passion and real-world ag experience to her role.
Raised in Greene County, Mallory grew up surrounded by agriculture and livestock — especially horses. What began as a hobby developed into a competitive pursuit, culminating in a national title at the All American Quarter Horse Congress during her freshman year of college. She was also active in FFA, serving as chapter reporter and president, where she developed leadership and communication skills that continue to shape her career path.
Family is central to Mallory’s story. She is the oldest of four children, with three younger siblings — Ty,Harper, and Jase — and credits her mom, Stephanie, as one of her greatest influences. But her support system stretches far beyond her immediate household. Mallory is especially close with her grandparents, aunts and uncles, all of whom she considers part of her “immediate family” because ofthe important role they’ve played in shaping her. Add in her boyfriend, best friend and five dogs, and Mallory says she is surrounded by a circle of encouragement and love that keeps her grounded and motivated.
“They continually remind me of the importance of love, resilience and community,” she says.
When she heard about Latham Seeds, Mallory was drawn to the company’s family-owned values and strong reputation.
“What really drew me in was the commitment to its people,” Mallory says. “Being part of a team that prioritizes integrity, community and purpose is something I’m incredibly excited about.”
As an intern, she’s looking forward to applying her classroom knowledge in a real-world setting and learning directly from the team. “This opportunity represents more than just a new position; it’s a reflection of the hard work and determination that’s brought me to this point,” Mallory shares.
When she’s not studying or working, Mallory enjoys reading, baking, spending time with loved ones and trying out her grandmother’s famous pumpkin bars with cream cheese frosting — a recipe she is sharing with us today.
We’re excited to have Mallory on the Latham team this fall and can’t wait to see how her talents and enthusiasm contribute to our marketing efforts. Welcome, Mallory!
Pumpkin Bars with Cream Cheese Frosting
Equipment
- 1 9×13 baking pan
- 1 medium mixing bowl
- 1 Large mixing bowl
- 1 whisk
Ingredients
For the bars:
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 15-ounce can Libby’s pumpkin puree
For the frosting:
- 3 ounces cream cheese softened
- 6 tablespoons unsalted butter
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Baking the bars:
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
- Combine the wet ingredients: In a large mixing bowl, beat the eggs until smooth. Add the sugar, vegetable oil, and pumpkin puree, mixing until well incorporated.
- Incorporate the dry mixture: Gradually add the flour mixture to the wet ingredients, stirring until the batter is smooth and evenly blended.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and allow the bars to cool completely in the pan.
Frosting preparation:
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Once the bars are fully cooled, spread the frosting evenly over the surface.
