Tuesday, December 30, 2014

Pumpkin Bars

Pumpkin Spice Bars with Cream Cheese Frosting
Best Pumpkin Bar recipe BY FAR!! I've used mixes, concocted my own cream cheese frosting and researched a number of other similar recipes but still, Betty Crocker seems to come out on top.  She's one hell of a woman!
A perfect dessert for fall potlucks, these pumpkin bars are made even better with cream cheese frosting.
Prep Time: 20 Minutes
Total Time: 2 Hours 50 Minutes
Servings: 49

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz.) plain pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup chopped walnuts, if desired

  1. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  2. In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
  3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
  4. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.
TIP: In a pinch, use 2 1/2 teaspoons pumpkin pie spice instead of the cinnamon, ginger and cloves.

Ready To Bake
Bite Sized Goodness
Cream Cheese Frosting Kissed

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