Pumpkin Bars with Cream Cheese Frosting
Makes 24 bars
- 4 eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 1 (15-ounce) can or 1 7/8 cups cooked pumpkin puree
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ginger
- 1 (8-ounce) package cream cheese, softened
- ½ cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
Preheat oven to 325 degrees. Prepare a 9×13-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, combine the eggs, sugar, oil, and pumpkin; beat until light and fluffy. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and ginger. Add the flour mixture to the pumpkin mixture and mix until thoroughly combined and smooth. Spread the batter in the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and cool to room temperature.
In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth. Add the powdered sugar and mix until combined. Spread the frosting evenly o ver the bars and cut into 1 ½ x3 inch rectangles.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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