Spiced Pumpkin Bars

One of these moist cakelike bars plus one tall glass of apple cider equals one satisfying snack--especially on crisp autumn afternoons.



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Yield: 24 bars
Prep Time: 15 mins
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Ingredients
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    2   cups 
    all-purpose flour
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    2   teaspoons 
    baking powder
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    2   teaspoons 
    ground cinnamon
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    1   teaspoon 
    baking soda
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    1/4  teaspoon 
    salt
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    4   
    eggs
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    1  15  ounce can 
    pumpkin
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    1 2/3  cups 
    granulated sugar
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    1   cup 
    cooking oil
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    3/4  cup 
    chopped pecans (optional)
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    Pecan halves (optional)
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    1  8  ounce package 
    cream cheese, softened
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    1/4  cup 
    butter, softened
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    1   teaspoon 
    vanilla
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    2   cups 
    sifted powdered sugar

Directions
1.
In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2.
In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.
3.
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.
4.
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.
Nutrition information
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
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