Caden’s grandmother gave me this recipe years ago, which has been in her family for many years. Moist and bursting with flavor, these pumpkin bars are easy to make and the recipe is pretty much fail proof. The frosting is not too overpowering (some people do not like a strong cream cheese flavor) – adding a nice texture to an already perfect treat. Enjoy a bar with a hot cup of seasonal coffee or a chai latte with a hint of cinnamon. Oh yum!
2 cups white sugar
1 cup vegetable oil
1 can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla
3 oz cream cheese
3/4 stick of butter
-Beat sugar, oil, pumpkin and eggs well in large mixing bowl on low speed until well blended.
-Mix flour, baking powder, salt, cinnamon and baking soda in medium bowl. Add to wet ingredients.
-Grease and lightly flour a jelly roll pan or cookie sheet with sides (at least 10 1/2 X 15 1/2 inches).
-Pour batter evenly into prepared pan.
-Bake at 350 degrees F for 30 minutes.
-Beat powdered sugar, milk, vanilla, cream cheese and butter on low speed until creamy and blended.
-Frost when cool.
This post was originally published on Crystal’s blog, MommiFried.com.