Pumpkin Bars With Cream Cheese Icing
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
-
For the Bars
- 4 eggs
- 236.59 ml vegetable oil
- 473.18 ml white sugar
- 425.24 g can pumpkin puree
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 9.85 ml ground cinnamon
- 2.46 ml ground ginger
- 2.46 ml ground cloves
- 2.46 ml ground nutmeg
-
For the Cream Cheese Icing
- 85.04 g package cream cheese
- 414.03 ml confectioners' sugar
- 226.79 g container frozen whipped topping, thawed
directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
- In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.
- To make the frosting In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Option: Add chopped walnuts on the top as a garnish.
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