Roxy15
New member
4 Eggs
1-2/3 Cups Granulated Sugar
1 Cup Vegetable Oil
1-(15-oz.)-Can Pumpkin
2 Cups All-Purpose Flour
2 Tsp. Baking Powder
2 Tsp. Ground Cinnamon
1 Tsp. Salt
1 Tsp. Baking Soda
Cream Cheese Frosting:
1-(8-oz.)-Pkg. Softened Cream Cheese
1/2 Cup Butter Or Margarine, Softened
2 Cups Sifted Confectioner’s Sugar
1 Tsp. Vanilla Extract
Preheat the oven to 350 degrees.
Using medium speed in a mixer, beat the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl mix together flour, baking powder, cinnamon, salt and baking soda. Add to the pumpkin mixture and mix at low speed until combined and batter is smooth. Pour batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting. Cut into bars.
Cream Cheese Icing:
Beat together cream cheese and butter in mixer until smooth. Add sugar and mix on low until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars separately.
***Or frost the whole top, whichever you prefer.
1-2/3 Cups Granulated Sugar
1 Cup Vegetable Oil
1-(15-oz.)-Can Pumpkin
2 Cups All-Purpose Flour
2 Tsp. Baking Powder
2 Tsp. Ground Cinnamon
1 Tsp. Salt
1 Tsp. Baking Soda
Cream Cheese Frosting:
1-(8-oz.)-Pkg. Softened Cream Cheese
1/2 Cup Butter Or Margarine, Softened
2 Cups Sifted Confectioner’s Sugar
1 Tsp. Vanilla Extract
Preheat the oven to 350 degrees.
Using medium speed in a mixer, beat the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl mix together flour, baking powder, cinnamon, salt and baking soda. Add to the pumpkin mixture and mix at low speed until combined and batter is smooth. Pour batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting. Cut into bars.
Cream Cheese Icing:
Beat together cream cheese and butter in mixer until smooth. Add sugar and mix on low until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars separately.
***Or frost the whole top, whichever you prefer.
Last edited by a moderator: