Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful

One empowered woman's struggle against the world
Sunday February 26th 2017

Pumpkin Bars

Frosted Pumpkin Bars

Ingredients:

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
15-ounce can pumpkin

Icing:
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
8-ounce package cream cheese, softened
1 teaspoon vanilla extract

Directions:

Making the Bars:

1.  Preheat oven to 350 degrees F.
2.  Combine the eggs, sugar, oil and pumpkin, with an electric mixer on medium speed, until light and fluffy.
3.  In a separate bowl combine the flour, baking powder, cinnamon, salt and baking soda.
4.  Add the dry ingredients to the pumpkin mixture and mix at low-speed until thoroughly combined and the batter is smooth.
5.  Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes.
6.  Let cool completely before frosting. Cut into bars.

Making the icing:
1.  Combine the cream cheese, vanilla and butter in a medium bowl with an electric mixer until smooth.
2.  Add the sugar and mix at low-speed until combined.
3.  Frost cooled pumpkin bars.

 

Serve and Enjoy!

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