Friday, October 15, 2010

Barb’s Pumpkin Bars

Pumpkin Bars Served
Barb’s Pumpkin Bars

  • 4 eggs
  • 1 2/3 c granulated sugar
  • 1 c cooking oil
  • 1 16-oz can pumpkin
  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 3-oz pkg cream cheese, softened
  • ½ c butter, softened
  • 1 tsp vanilla
  • 2 c powdered sugar
  • Chopped pecans (optional)
In mixer bowl, beat together eggs, sugar, oil, and pumpkin till light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15x10x1-inch baking pan.
Bake in 350 oven for 25 to 30 minutes. Cool.
Frost with Cream Cheese Frosting. Sprinkle chopped pecans on top if desired. Cut in bars. Makes 2 dozen.
Cream Cheese Frosting:
Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating well, till mixture is smooth.
(I usually refrigerate left-overs after the first day or so. It also freezes well.)
(This has been a family favorite since I first made it when my children were young. I make it every autumn.)

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