recipes

Friday, April 8, 2016

PUMPKIN BARS WITH CREAM CHEESE FROSTING


  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup VEG oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • CREAM CHEESE FROSTING:
  • 6 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk


Directions

  1. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
  2. For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. 

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