Pumpkin Cinnamon-Nut Sheet Bars With Creamy Cream Cheese Icing
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
24
ingredients
- 473.18 ml flour
- 354.88 ml sugar
- 14.79 ml cinnamon
- 9.85 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 4.92 ml nutmeg
- 4.92 ml clove
- 425.24 g can pumpkin puree
- 4 large eggs
- 177.44 ml oil
- 9.85 ml vanilla
- 354.88 ml chopped walnuts
-
CREAM CHEESE ICING
- 118.29 ml butter, softened
- 510.29 g package cream cheese
- 4.92 ml vanilla (optional)
- 29.58 ml whipping cream
- 828.06 ml icing sugar
directions
- Set oven to 350 degrees (second-lowest rack).
- Grease a 15 x 10-inch baking sheet.
- In a large bowl blend together the first 8 ingredients.
- Add in pumpkin puree, eggs, oil and vanilla, beat until well blended.
- Mix in the nuts.
- Spread into prepared baking sheet.
- Bake for about 25-30 minutes, or until the bars test done.
- Cool bars completely before icing.
- For the icing; in a large bowl beat the cream cheese, vanilla (if using) butter and 2 tablespoons whipping cream until light and fluffy (about 2 minutes).
- Add in the 3-1/2 cups icing sugar and beat until smooth and well combined (add in more whipping cream or icing sugar if needed to acheive desired consistancy).
- Store any leftover frosted bars in the refrigerator.
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