Sunday, April 13, 2008

Pumpkin Bars

I had leftover pumpkin from this morning so I decided to make pumpkin bars. I was too lazy to make the frosting though and I just used canned cream cheese frosting instead. They were still yummy though!


  • 2 cups all-purpose flour

  • 1 1/2 cups sugar

  • 2 tsp baking powder

  • 2 tsp ground cinnamon

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/4 tsp ground cloves

  • 4 beaten eggs

  • 1 16-oz. can pumpkin

  • 1 cup cooking oil

  • 1/2 recipe cream cheese frosting

Cream Cheese Frosting:

Beat together two 3-oz. packages cream cheese, softened; 1/2 cup butter or margarine, softened; and 2 tsp vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2 1/2 cups additional powdered sugar to reach spreading consistency. This frost tops and sides of two 8 or 9 inch layers. Cover and store cake in refrigerator.

  1. In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil till combined. Spread batter in an ungreased 15 x 10 x 1 baking pan.

  2. Bake in a 350 degrees oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wore rack. Spread with Cream Cheese Frosting; cut into bars. Makes 48 bars. 116 cal, 8 g total fat

Recipe from Better Homes and Garden's New Cook Book

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