 | | Directions |
- In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin.
- In a medium bowl, sift together the flour, baking soda, baking powder, salt, sinnamon, nutmeg, cloves and ginger.
- Incorporate the dry ingredients into the batter in the large mixing bowl.
- Pour into a greased and floured 10x15 baking pan and bake in a 350° F pre-heated oven for 25 minutes or until a tooth pick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before frosting them.
- Mix the cream cheese, butter, milk and vanilla together with a mixer in a small mixing bowl.
- Slowly add the powdered sugar until the frosting reaches the right consistency to spread and hold.
- Frost the pumpkin bars and allow to sit for one hour.
- Slice and serve.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Container: 10x15 baking pan, large, medium and small mixing bowl, mixer
Servings: 36
|  | | Ingredients | | - | | PUMPKIN BARS: |
| - | | 4 eggs |
| - | | 1 cup vegetable oil |
| - | | 2 cups sugar |
| - | | 15 ounces pumpkin - canned |
| - | | 2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 2 teaspoons cinnamon |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon ground cloves |
| - | | 1/2 teaspoon nutmeg |
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| - | | CREAM CHEESE FROSTING: |
| - | | 8 cream cheese - at room temperature |
| - | | 6 tablespoons butter - at room temperature |
| - | | 1 tablespoon milk |
| - | | 1 teaspoon vanilla extract |
| - | | 4 cups powdered sugar |
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