I made a pan of these on Monday. It’s a recipe I got from Taste of Home Magazine several years ago. I’ve made them once or twice before, but I’d forgotten what a big hit they were with my family. I’ll be making them more often from now on.
- 4 eggs
- 1-2/3 cups sugar
- 1 cup vegetable oil
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Icing
- 1 package (3 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Directions
- In a large mixing bowl, beat the eggs, sugar, oil and pumpkin.
- In a medium mixing bowl, combine the flour, cinnamon, baking powder, baking soda and salt.
- Little by little, add the dry mixture to the to liquid mixture and mix well after each addition.
- Pour the batter into an ungreased 15-in. x 10-in. x 1-in. baking pan and spread evenly.
- Bake at 350° for 25-30 minutes.
- Cool on a baking rack.
- Meanwhile, beat the cream cheese, sugar, butter and vanilla in a small mixing bowl.
- Add enough of the milk to make a spreadable icing.
- Once the pan of bars is completly cool, spread the cream cheese icing evenly over them.
- Cut into 24 bars and serve.
I made a double batch and froze half of them to serve later. What treats have you been baking for Christmas?
Some holiday recipes posted previously:
- Rasberry Coffee Cake
- Frosted Sugar Cookies (I made these today.)
- Rosettes
- Cranberry Apple Pie