Wednesday, January 22, 2014

Pumpkin Bars

Of course, pumpkin bars would be great in the fall, filling the house with their sweet, spicy scent.  But sometimes I like them at other times of the year, as well.  These pumpkin bars were a hit with my family recently.  The cake was moist and spicy, and the frosting was pronounced "not-too-sweet" and "the best cream cheese frosting ever."

If you would like, give them a try.  What do you think?


Pumpkin Bars

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 can pumpkin

  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 2 cups powdered sugar, sifted
  • 2 sticks butter, softened
  • 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.  Grease and flour 15 x 10-inch jelly-roll pan.  Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for about 15 minutes or until top of bars spring back when touched.  Cool.  For frosting, beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.  Frost bars. 

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