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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pumpkin Bars Recipe

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This recipe for Pumpkin Bars is from From the Kitchen of Pat Wolf, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pumpkin Bars:
4 Eggs
2 c. Sugar
1 (15 oz. can) Libby's 100% Pure Pumpkin puree. Do not use Libby's Pumpkin Pie Mix.
1 c. Vegetable Oil

2 c. White Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Cinnamon
½ tsp. Salt

Frosting:
1 (8 oz.) pkg. Cream Cheese, softened (set out 2 hours ahead of time)
½ c. Butter, softened
1 tsp. Vanilla
2½ c. Powdered Sugar
Directions:
Directions:
1. Preheat oven to 350 degrees F.

2. In a medium bowl, mix the eggs, sugar, pumpkin, and oil with an electric mixer until well-mixed.

3. Mix the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Beat into the pumpkin mixture until thoroughly combined.

4. Spread the batter evenly into a lightly greased
10.5 x 15.5-inch jelly roll pan.

5. Bake for 25 minutes in a preheated oven or until firm on top. Cool before frosting.

6. To make the frosting, mix the cream cheese and butter together.

7. Mix in the vanilla.

8. Add powdered sugar a little at a time, beating until the mixture is smooth.

9. Spread frosting evenly on top of the cooled bars and cut into 2" squares using a bread knife.
Or, invert the pumpkin cake onto a board 10-15 minutes after it comes out of the oven. Using a bread knife, cut the edges off the cake. Then cut into 2" squares and pipe rosettes on top of each bar using a 1M Wilton piping tip and decorating bag for icing.

10. Keep refrigerated.
Number Of Servings:
Number Of Servings:
35

 

 

 

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