Pumpkin bars and cream cheese
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1½ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cloves |
| 4 | Eggs; beaten | |
| 16 | ounces | Pumpkin |
| 1 | cup | Oil; canola, or vegetable ---CREAM CHEESE TOPPING----- |
| 3 | ounces | Cream cheese; softened |
| ¼ | cup | Margarine or butter; soften |
| 1 | teaspoon | Vanilla |
| 2¼ | cup | Powdered sugar |
Directions
BARS
Bars: Preheat oven to 350~. Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Stir in eggs, pumpkin, and cooking oil till thoroughly combined. Spread batter into an ungreased 15x10x2" pan (i've used a 9x13 and they just come out a little higher). Bake for 25-30 minutes or untill toothpick inserted near the center comes out clean. Cool on wire rack, then frost with cream cheese topping. Cut into bars.
Cream Cheese Topping: Beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 c powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make topping of spreading consistency. Cover bars and store in refrigerator.
Posted to MC-Recipe Digest V1 #836 by Lynda Beaugez <beaugez@...> on Oct 10, 1997