Ingredients
- Bars:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 -ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon sodium bicarbonate
- Icing:
- 8 -ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla flavoring
Directions
Preheat the oven to 350 levels F.
Utilizing an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and sodium bicarbonate. Add some dry ingredients towards the pumpkin mixture and blend at low speed until completely combined and also the batter is smooth. Spread the batter right into a greased 13 by 10-inch baking pan. Bake for half an hour. Let awesome completely before frosting. Reduce bars.
To help make the icing: Combine the cream cheese and butter inside a medium bowl by having an electric mixer until smooth. Add some sugar and blend at low speed until combined. Stir within the vanilla and blend again. Spread on cooled pumpkin bars.
Recipe thanks to Patty Ronning as adapted by Paula Deen
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