Spiced Pumpkin Bars
Recipe from Better Homes and Gardens
One of these moist cakelike bars plus one tall glass of apple cider equals one satisfying snack--especially on crisp autumn afternoons.
Yield: 24 bars
Prep Time: 15 mins
see savings2 cupsall-purpose flour
see savings2 teaspoonsbaking powder
see savings2 teaspoonsground cinnamon
see savings1 teaspoonbaking soda
see savings1/4 teaspoonsalt
see savings1 15 ounce canpumpkin
see savings1 2/3 cupsgranulated sugar
see savings1 cupcooking oil
see savings3/4 cupchopped pecans (optional)
see savingsPecan halves (optional)
see savings1 8 ounce packagecream cheese, softened
see savings1/4 cupbutter, softened
see savings1 teaspoonvanilla
see savings2 cupssifted powdered sugar
In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.
Per Serving: cal. (kcal) 250, Fat, total (g) 13, chol. (mg) 45, sat. fat (g) 4, carb. (g) 31, fiber (g) 1, pro. (g) 3, sodium (mg) 147, Percent Daily Values are based on a 2,000 calorie diet