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.

Spiced Pumpkin Bars
24 bars
15 mins
by 4.0 7  people
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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 15 ounce can pumpkin
  • 1 2/3 cups granulated sugar
  • 1 cup cooking oil
  • 3/4 cup chopped pecans (optional)
  • Pecan halves (optional)
  • 1 8 ounce package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups sifted powdered sugar
In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
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.
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.

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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