Pumpkin Bars with Cream Cheese Frosting
2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. salt 1/2 tsp. ground nutmeg 1 can (15 oz.) pumpkin 2 cups granulated sugar 3/4 cup vegetable oil 4 EGGS, room temperature Cream Cheese Frosting (see below) 1 cup pecan halves OR coarsely chopped pecans, toasted
Yields: 40 bars
- Nutritional Information
Per Bar (1/40 of recipe)
Total Fat: 11 g
Saturated fat: 3 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 5 g
Cholesterol: 31 mg
Sodium: 105 mg
Carbohydrates: 25 g
Dietary Fiber: 1 g
Protein: 2 g
Vitamin A: 1482.8 IU
Vitamin D: 7.2 IU
Folate: 15.1 mcg
Calcium: 31.4 mg
Iron: 0.6 mg
Choline: 18.5 mg
HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
BEAT pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.
FROST pumpkin bars; garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.
For cream cheese frosting: BEAT 8 ounces cream cheese, 1/2 cup unsalted butter and 1 teaspoon vanilla in mixer bowl until smooth. Gradually ADD 3 cups powdered sugar, beating until light and fluffy.
Tired of traditional pumpkin pie? Try these delicious moist pumpkin bars, topped with cream cheese frosting and crunchy pecans. An easy take-along dessert for all your holiday gatherings! These quick & easy bars freeze well – just thaw and serve – instant dessert!
One Tbsp. pumpkin pie spice can be substituted for the cinnamon, ginger and nutmeg.