"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Bars Recipe

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This recipe for Pumpkin Bars, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nikki Solis Wiese

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1⅔ c. granulated sugar
1 c. vegetable oil
(15 oz) can pumpkin
2 c. all-purpose flour, sifted
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp salt
1 tsp baking soda
(8 oz) package cream cheese, softened
c. butter, softened (or margarine)
2 c. confectioner's sugar, sifted
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 350 F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt, and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10" baking pan. Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.


To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.

 

 

 

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