Harvest pumpkin bars with cream cheese frosting
30 Bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Sugar |
| ¾ | cup | Soy vegetable oil |
| 4 | larges | Eggs |
| 1 | can | 15-oz solid packed pumpkin |
| 1½ | cup | Flour * |
| ½ | cup | Soy flour |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Soda |
| 2 | teaspoons | Baking powder |
| 3 | ounces | Package light cream cheese, softened |
| 2 | tablespoons | Butter or margarine |
| 1 | teaspoon | Vanilla |
| 2½ | cup | Powdered sugar |
| ½ | cup | Chopped pecans, optional |
Directions
FORMATTED BY TRISH MCKENNA
CREAM CHEESE FROSTING
Preheat oven to 350 degrees F. Spray a 10 x 15 x 1-inch jelly roll pan with non-stick spray. In large mixing bowl, combine sugar, eggs and oil.
Add pumpkin and mix thoroughly. Combine flours and spices and add to the pumpkin mixture. Pour batter into prepared pan. Bake for 25 to 30 minutes.
Cool and frost. Makes 30 bars.
*All-purpose flour can be used for the entire amount of flour called for in the recipe.
Cream Cheese Frosting
Combine all ingredients and mix until smooth. Sprinkle with pecans, if desired.
No nutritional information available.
FROM: Formatted to MM online by Trish McKenna on 7/20/98.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998