Fair / 61° F
Pumpkin Bars – A Late Fall Favorite [UPDATED]
Published 7:14am Tuesday, November 30, 2010 Updated 7:14am Tuesday, November 30, 2010Fall always brings on major pumpkin cravings and I love pumpkin is any way, shape and form: pumpkin spice blizzards at DQ, pumpkin cappuccino at Holiday station, those HUGE pumpkin muffins at Perkins, homemade pumpkin ravioli… Pumpkin is truly the flavor of late fall and even better – it is nutrient rich with anti-aging and disease fighting properties. So eat pumpkin! The following recipe is an annual treat at our house and makes a large pan that begs to be shared.
Easy Pumpkin Bars
2 c flour
1-1/2 c sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
4 beaten eggs
1 16-oz can pumpkin
1 c cooking oil
Combine flour, sugar, baking powder, cinnamon, soda, salt and cloves. Stir in eggs, pumpkin and cooking oil until thoroughly combined. Spread batter into an ungreased 15x10x1 inch baking pan.
Bake in a 350º oven for 25 to 30 min or til toothpick inserted near the center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Cut into bars. Makes 48.
Cream Cheese Frosting
8 oz pkg cream cheese
1/2 c softened margarine or butter
2 tsp vanilla
4-1/2 to 4-3/4 c powdered sugar
In a bowl beat together cream cheese, margarine or butter and vanilla til light and fluffy. Gradually add 2 cups powdered sugar, beating well.
Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
- Pumpkin Bars with Cream Cheese Frosting
