4 eggs
1 2/3 c. white sugar
1 c. vegetable oil
1 (15-oz) can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
FROSTING:
4-oz. cream cheese
1/2 c. butter
1 tsp. vanilla
2 c. powdered sugar
Preheat oven to 350 degrees. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15" jellyroll pan. Bake for 25-30 minutes. Cool before frosting.
To make frosting: cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
1 2/3 c. white sugar
1 c. vegetable oil
1 (15-oz) can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
FROSTING:
4-oz. cream cheese
1/2 c. butter
1 tsp. vanilla
2 c. powdered sugar
Preheat oven to 350 degrees. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15" jellyroll pan. Bake for 25-30 minutes. Cool before frosting.
To make frosting: cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
I've had a lot of requests for this recipe and since anyone who knows me well knows I like to bake and cook. I make these bars frequently and take them to fellowship time at church and they are always a hit no matter which season. Enjoy!
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