Monday, December 21, 2009

Yummy Pumpkin Bars

These don't last long in our house. Everywhere I bring them, people want the recipe (which i got from a college friend's mother). And as a bonus, they make a big batch (12x18" jelly roll pan) and they freeze like a dream! I hope you like them!
Pumpkin Bars

In a large bowl, mix:
4 Eggs
1 C. Salad Oil (I use canola)
2 C. Sugar
1 - 15oz. Can Pumpkin

Sift the following and add to above mixture:
2 C. Flour
1/2 tsp. EACH Salt, Ground Cloves, Ginger & Nutmeg
1 tsp. Baking Soda
2 tsp. EACH Cinnamon & Baking Powder

Mix well and pour into a greased/floured (or sprayed) 12x18x1" pan.
Bake at 350 degrees for 25-30 minutes until cake springs back to touch.
Let cool completely before frosting.

Cream Cheese Frosting
Beat together:
8oz. pkg. Cream Cheese - room temp.
1 Stick a Butta (Sesame Street =0) )
1 tsp. vanilla
1 Tbsp. milk or cream

To above mixture, slowly add up to
4 C. Powdered Sugar, until frosting consistency.

Frost & cut. Immediately wrap 1/2 and put in the freezer - you won't regret it! These go fast!

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