Frosted Pumpkin Bars
Servings: 24
Ingredients
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 16 ounces pumpkin canned
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 1 lb. confectioner's sugar sifted
Instructions
- Preheat oven to 350 degrees.
- Beat eggs, sugar, oil and pumpkin with an electric mixer until fluffy. Sift together flour, baking powder, cinnamon, salt, and baking soda in another bowl. Gradually add to the egg mixture with the mixer at low speed. Spread batter into a 15 x 10 x 1 jelly roll pan sprayed with Pam. Bake for 20 to 25 minutes or until center of cake is done. Remove from oven and cool completely.
- For icing, cream together cream cheese and butter with an electric mixer and add vanilla. Slowly beat in confectioners' sugar until smooth. Frost cake with icing and cut into squares. These freeze well.
Notes
Recipe By: Diann Bucher
Serving Size: 24
Serving Size: 24
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