Prep 20 mins
Cook 30 mins
These are called bars but I always make it like a cake and slice it into pieces. When I take this to gatherings, especially during the Thanksgiving and Christmas season, I always get rave reviews and always come back home with the tray empty. I found this recipe on MSN about five years ago and the recipe is credited to Better Homes and Gardens. This recipe is also really easy to cut in half to make a family-sized dessert.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 4 eggs
- 1 (15 ounce) can pumpkin
- 1 2⁄3 cups granulated sugar
- 1 cup cooking oil
- 3⁄4 cup pecans, chopped (optional)
- 1 (11 ounce) package cream cheese, softened
- 1⁄4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar, sifted
- Preheat oven to 350°F.
- In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt; set aside.
- In a large mixing bowl beat together eggs, pumpkin, sugar and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
- Spread batter into an ungreased 15x10x1 baking pan.
- Bake in 350 F oven for 25-30 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool completely in a pan on a wire rack.
- In a medium mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar, beating until smooth.
- Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refridgerator up to 3 days.
Very moist and nice to send with my husband to work.
Call them what you like, bars or pieces of cake, this recipe makes up some GREAT TASTING thingies to eat & enjoy! Was going to make half a batch, but then didn't, although much was shared by neighbors! Thanks for sharing your recipe! It's a keeper! [Made & reviewed for one of my adopted chefs in this Spring's PAC]