This is a classic recipe, shared by my neighbor Cheri Taylor. They were perfect--make a large jellyroll pan, cut clean, and taste especially good cold (keep them in the fridge)!
Pumpkin Bars with Cream Cheese Frosting
2 c. flour
1 1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. cloves
Mix all the dry ingredients (above) together. Then add:
4 eggs
16 oz. pumpkin puree
1 c. vegetable oil
Mix together well.
Pour into UNGREASED jellyroll pan.
Bake @ 350 degrees for 25-30 minutes.
Once cool, frost with your favorite cream cheese frosting.
(I use 1 block cream cheese, 1 stick butter, 3/4 bag powdered sugar, and a teaspoon or so of vanilla)
Saturday, October 20, 2012
Pumpkin Bars with Cream Cheese Frosting
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