| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cloves |
| 4 |
|
Eggs; beaten |
| 16 |
oz |
Pumpkin |
| 1 |
c |
Oil; canola, or vegetable —CREAM CHEESE TOPPING—– |
| 3 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Margarine or butter; soften |
| 1 |
ts |
Vanilla |
| 2 1/4 |
c |
Powdered sugar |
INSTRUCTIONS
BARS
Bars: Preheat oven to 350~. Combine flour, sugar, baking powder, cinnamon,
soda, salt, and cloves. Stir in eggs, pumpkin, and cooking oil till
thoroughly combined. Spread batter into an ungreased 15x10x2" pan (i've
used a 9x13 and they just come out a little higher). Bake for 25-30 minutes
or untill toothpick inserted near the center comes out clean. Cool on wire
rack, then frost with cream cheese topping. Cut into bars.
Cream Cheese Topping: Beat together cream cheese, margarine or butter, and
vanilla till light and fluffy. Gradually add 2 c powdered sugar, beating
well. Gradually beat in enough remaining powdered sugar to make topping of
spreading consistency. Cover bars and store in refrigerator.
Posted to MC-Recipe Digest V1 #836 by Lynda Beaugez <beaugez@bellsouth.net>
on Oct 10, 1997
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