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| Home -> [Cookies & Bars, Desserts, Pumpkin] -> [Double quick pumpkin bars Recipe] |
Double quick pumpkin bars
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| Artist: |
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Yield: |
1 |
| Categories: |
Cookies & Bars, Desserts, Pumpkin |
Rating: |
0 |
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Ingredients:
| | BARS | | 1
| cup | Vegetable oil | | 4
| | Eggs | | 2
| cup | Sugar | | 2
| cup | Canned pumpkin | | 1
| tsp | Baking soda | | 1/2
| tsp | Salt | | 2
| tsp | Baking powder | | 2
| tsp | Cinnamon | | 2
| cup | Flour | | | FROSTING | | 3
| oz | Cream cheese, softened | | 6
| tbsp | Margarine, softened | | 1
| tsp | Milk | | 1
| tsp | Vanilla | | 2
| cup | Confectioners sugar |
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Procedures:
| 1 | These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they"re not eaten up first! preheat oven to 350? | | 2 | In a large mixing bowl, cream oil, eggs and sugar. | | 3 | Add remaining cookie ingredients and mix well. | | 4 | Pour batter into an ungreased 15 x 10-inch jelly roll pan. | | 5 | Bake at 350?for 20 to 25 minutes. | | 6 | Cool completely and frost with cream cheese frosting. | | 7 | To make frosting, cream together all the frosting ingredients. | | 8 | Spread on cooled, uncut cookies. | | 9 | After frosting has set, cut into equal size bars. | | 10 | Store any leftover bars, covered, in the refrigerator. | | 11 | Variation: add ?cup chopped walnuts or raisins to the recipe. | | 12 | Yield: 36 pieces. | | 13 | Loretto j. | | 14 | Hulse, food writer, tri-city herald, tri-cities, wa randy shearer |
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