4 large eggs
2 cups sugar
1 cup vegetable oil
1 can (15 oz) pumpkin
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
3 ounces cream cheese, completely softened
1/3 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
Heat oven to 35o degrees. Lightly grease bottom and sides of 13x 9 inch pan.
Beat eggs, sugar, oil, and pumpkin in a large bown until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread into prepared pan.
Bake for 25-30 minutes or until light brown.
While bars are baking, prepare frosting. Beat cream cheese, butter and vanilla in medium bowl 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.
After removing bars from oven, cool completely on a wire rack before frosting and cutting into squares. Store covered in refrigerator.
3 comments:
These sounds wonderful - I think I will try this recipe :)!
Those look great!!! I definitely will have to try this out!
I just wanted to let you know that I not only have made this recipe several times already (Thanksgiving and Christmas), but I also used the cream cheese icing for Ashton's alien cupcakes for his party. It's great stuff!
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