Pumpkin Bars with Cream Cheese Frosting

After making a pumpkin roll, I now have extra pumpkin left. Today, I received this recipe from Taste of Home Newsletter, which I subscribe to. Sounds perfect! I cannot get enough of the pumpkin/cream cheese combo.

4 eggs
1-2/3 cups sugar
1 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1 cup chopped walnuts (optional)

Frosting
1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk

In a large bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in nuts. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350°F for 25-30 minutes. Cool completely.

Beat cream cheese, sugar, butter and vanilla in a small
mixing bowl. Add enough of the milk to achieve desired spreading
consistency. Spread over cooled bars.

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