Wednesday, October 26, 2011
Pumpkin Bars with Cream Cheese Icing
When the leaves start to change it is time to make these pumpkin bars. Many thanks to a food forum where this recipe is shared, it has been a big hit here for the past several years. I've made it with the cream cheese icing and also without. If without I usually sprinkle with some powdered sugar. Very simple and tasty treat!
PUMPKIN BAR INGREDIENTS
2 cups sugar
1 cup butter (2 sticks), room temp.
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temp.
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt
Don't know why I added the vanilla to this photo - does not belong!
Preheat oven to 350. Lightly grease a 15 X 10 1/2 X 1 pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 25 minutes, or until cake springs back when touched or toothpick comes out clean. Cool completely and frost.
3 oz. cream cheese, room temp.
1 stick butter, room temp.
1 tsp. vanilla
1/2 tsp. orange zest (optional)
2 cups powdered sugar
Beat together until smooth.