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.
Servings:
24 bars
Prep Time:
15 mins
Total Time:
40 mins
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Ingredients
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2 cupsall-purpose floursee savings
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2 teaspoonsbaking powdersee savings
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2 teaspoonsground cinnamonsee savings
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1 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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4eggssee savings
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1 15-ounce canpumpkinsee savings
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1-2/3 cupsgranulated sugarsee savings
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1 cupcooking oilsee savings
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3/4 cupchopped pecans (optional)see savings
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Pecan halves (optional)see savings
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1 11-oz. packagecream cheese, softenedsee savings
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1/4 cupbutter, softenedsee savings
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1 teaspoonvanillasee savings
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2 cupssifted powdered sugarsee savings
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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. Makes 24 bars.
Nutrition information
Per serving: Calories 250, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 45 mg, Sodium 147 mg, Carbohydrate 31 g, Fiber 1 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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