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Title: Pumpkin Bars and Cream Cheese
Categories: Cookie
Yield: 24 Servings
| BARS | ||
| 2 | c | Flour |
| 1 1/2 | c | Sugar |
| 2 | ts | Baking powder |
| 2 | ts | Cinnamon |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | ts | Cloves |
| 4 | Eggs; beaten | |
| 16 | oz | Pumpkin |
| 1 | c | Oil; canola, or |
| ; vegetable ----CREAM CHEESE TOPPING----- | ||
| 3 | oz | Cream cheese; softened |
| 1/4 | c | Margarine or butter; soften |
| 1 | ts | Vanilla |
| 2 1/4 | c | Powdered sugar |
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 15 x10 x2" pan (I've used a 9 x 13 and they just come out a little higher). Bake for 25-30 minutes or until 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 cups 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 MM-Recipes Digest V4 #7 by Lynda Beaugez previous next