My "adopted" daughter, Annette (Net) emailed me that she wanted this pumpkin bar recipe today, so I am killing two birds with one stone and adding it to my blog for me and whomever wants it to bake in the coming fall holiday months and pot lucks. There is something about pumpkin bars that signals the turning of the leaves and brisk cool weather and it's a must dessert item this time of year. soooo...here you go Annette...enjoy!
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup vegetable oil
1 -16 ounce can (2 cups) pumpkin
optional (I don't use in the batter, sometimes sprinkle crushed nuts on the topping (pecans):
1/2 cup chopped nuts
1/2 cup raisins
FROSTING: This makes a light layer of frosting, so if you like it thick, double it.
2 cups powdered sugar
1/3 cup butter, softened
3 ounces of softened cream cheese
1 Tablespoon milk
1 teaspoon vanilla
Heat oven to 350 degrees. spray a 15 x 10 x 1 inch baking pan (bar pan).
Combine in a large bowl all the bar ingredients, beat at low speed until moistened, then beat for 2 minutes on medium speed until combined well. pour into prepared pan, spreading so it's even. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean (I do the finger touch method..if it springs back it's done)..cool completely.
In a small bowl combine all the frosting ingredients, beat until smooth. spread over cooled bars. Store in fridge. 48 bars. 150 calories each.