Pumpkin Bars

My daughter and grandson came over today and moved most of my 400 and some cookbooks and sorted out them out for me. I made these pumpkin bars as a bribe.
It makes such a large recipe that she rarely makes them as do I.  They are the best pumpkin bars I make, and the recipe I go to, but you really need to share them or have a large crowd over.
They are from a 1980 paperback from Pillsbury, Harvest Time Cook Book.
Do try them and be sure that your cream cheese is at room temp. so it will beat in well for the frosting.

Pumpkin Bars      Pillsbury Harvest Time Cookbook 1980
2 cups All Purpose Flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon soda 
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon salt
1 cup oil
15 ounce can pumpkin
4 eggs

2 cups powdered sugar
1/3 cup butter softened
1 Tablespoon milk
1 teaspoon vanilla

Heat oven to 350°F. Grease 15x19 inch pan. In large bowl, blend all bar ingreaients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan.

Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate leftovers. 36 bars.

Self-rising flour Not recommended.

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